Both of the kiddos reported that people at school (a teacher and a parent volunteer) asked them about their pink chia pudding today. “Are those chia seeds?” Why, yes, they are, thank you very much. I like to refer to chia seeds as the superfood of the ancient Aztecs. Is this true? Who knows, but that’s what the packaging says. So, back to the pink chia pudding. Last night I made watermelon soup for dessert using a recipe from one of my favorite cookbooks: They Draw and Cook. My daughter loves to look at They Draw and Cook and she had been nagging me since Saturday—when I bought a watermelon at the farmers market—to make watermelon soup, which also has raspberries in it for extra yum. I love fruit soups for dessert (they’re really just smoothies served in bowls), because they taste so healthy and refreshing. We had just enough watermelon soup leftover to make chia pudding for today’s lunches. I wasn’t sure about what to pack with watermelon raspberry chia pudding, so I went with a classic kid favorite: a ham and cheese sandwich. Then I threw some spinach on that sandwich, because that’s just how I roll.