Usually I try to make school lunches after dinner when I’m cleaning up the kitchen, so I can somewhat relax after I put the kids to bed. This is the plan anyways, although I don’t always accomplish it. Last night was one of those nights when I had to tell bedtime stories in the dark and then rouse myself to face the bright lights of the kitchen and lunch making. But the weird thing is, I often get energized by making lunch—especially if I don’t have a plan and I have to get creative. This lunch is one of those “let’s just find random stuff in the fridge and cupboards and see if a fun lunch can be made.” The round container has plan Greek yogurt with pineapple (canned, leftover from pizza night), frozen blueberries (I’m assuming they’ll be thawed by lunch), Grape Nuts and honey. Grape Nuts: I love ’em , but what a weird name as they contain neither grapes, nor nuts. Whatever. The roll ups are sunflower seed butter and boysenberry jam on a fancy schmancy whole wheat corn tortilla—”now softer and more foldable” according to the package. For veggies today, I packed carrot slices and pieces of mini dill pickles (in the adorable duck head shaped silicone bento container that Santa brought me for Christmas). After packing these lunches, my brain was fully operational again and I was able to catch up on four weeks worth of NY Times Book Reviews. I felt quite productive.