Today’s lunch is a true Friday indulgence: the pulled pork melt. We don’t eat meat very often these days, but when we do, I like to go all out. I actually made this pulled pork for the Superbowl; I have absolutely no interest in the Superbowl, but I love to cooking for big occasions and the Superbowl is, in fact, a big occasion for many. I had a little container or leftover pulled pork in the freezer that I was saving for a day when I wouldn’t have time to cook and when I wanted to indulge in a decadent, fatty pork sandwich (hey, it happens—I’m weak). For the kiddos’s lunches, I made little pulled pork melts (mmm, my mouth is watering) and served them with some actual health foods: creamy carob chia pudding, sugar snap peas, carrots and strawberries. Now I think I’ll have a salad for lunch.