I just noticed the pinkness of the lunch, which includes three things pink: plain Greek yogurt with boysenberry jam, an apple strawberry fruit crusher, and the Canadian bacon in the the mini ham and pineapple shish kabob. Those packaged applesauce fruit thingies are quite convenient, but they’re really expensive compared to actual fruit. Younger kids also need a little help twisting off the lids. Why did I even buy them? Oh yeah, stuff like this always finds its way into my cart when I’m shopping with Lily. Next to the fruit crusher is a little homemade granola bar wrapped in waxed paper, which is how I store them when I make a big batch for snacks. The little cake in the top left compartment is Marian Bantjes’s mom’s hot milk cake. Marian Bantjes is an amazing designer/artist/letterer/illustrator/writer. Several years ago—actually, shortly after my daughter was born—she had an exhibition in our gallery at Cal Poly. While she was here, we randomly got to talking about cake (among other things) and how the typical birthday cake is way too sweet and not at all appealing. She mentioned that her mom used to make a nice, light, not-too-sweet hot milk cake. Then she generously found the recipe for me on her iPod. I wrote it down and have been making it ever since. My lucky kids both got a small piece today.