I have to say, I don’t often make lobster mac and cheese. Oh, who am I kidding? I’ve never made lobster mac and cheese. This glorious creation is left over from an actual dinner out last night. It has little bits of bacon (!), peas and some shredded kale. The kale was served on the side, but got mixed up with the pasta while in transit so I went with it. Iain ordered the lobster mac and cheese, because he’s an ace menu-reading super discerning bon vivant seven year old. Order off the kid’s menu? Hell no. Even my four year old scoffs at the kid’s menu. Maybe it’s because they’ve heard me rant about chicken fingers, fries, and five dollar peanut butter and jelly sandwiches. Seriously? A peanut butter and jelly sandwich is not a proper dinner and fries don’t count as a vegetable serving. I’ve never prepared special kid’s meals, because I don’t see the point, nor do I have the energy to do this. My kids are awesome, adventurous eaters, because they’ve always been exposed to a variety of foods and flavors. They fear no food. That’s why they can calmly sit down at a restaurant and devour lobster claws.
The rest of this lunch—the fruits and veggies—are all from the Saturday farmers market. Isn’t that produce gorgeous? Kiwis are in season right now and the strawberries are beginning to get sweet. Even sugar snap peas are growing somewhere. My own garden is mostly dead, empty or very sad and aphid infested. I think it’s time for me to give the planter boxes some serious love.