I don’t know what it is about Memorial Day weekend, but it makes the following week extra difficult. The kiddos have end of the school year fever and they are just not into the school routine anymore. Next week is the last week of school for them and they can just taste summer vacation in the air.
But, lunch making continues—at least for a few more days. Tuesday’s lunch was a ham and cheese sandwich with dill pickles on a little slider bun, served with a nice heaping portion of Parmesan Goldfish (the finest Goldfish flavor, in my opinion). That treat in the middle is a little mini donut muffin that I made with some leftover donut batter from breakfast on Monday. I am in the process of trying to perfect my baked donut recipe. I’ll report back once I’ve figured it out.