November is officially the month of minimal learning in elementary school. What with holidays, parent-teacher conferences, teacher in-service days, and parties, there’s not much time left for school work. Not that the kiddos are complaining. Today is the last day of school before Thanksgiving break (remember when Thanksgiving break was just Thanksgiving and the following Friday?), so it was class party day. Iain’s third grade class had a Healthy Breakfast Party and Read-In. Sounds awesome to me. Their teacher had a list of items the kids could sign up to bring. Iain, knowing of my legendary love of granola, volunteered to bring homemade granola. I made a variation of Crazy Good Granola, using half the sweetener (it was still plenty sweet).
Lily’s kindergarten class had a Thanksgiving Feast that was a bit more of a free-for-all potluck. I signed up to bring a salad.
Knowing that most of kids would opt not to eat any salad, I decided to make a crunchy salad of fall goodness that won’t get too wilty and will still be good in a few hours for dinner. I loaded the salad up with all sorts of fall harvest yummyness: chopped persimmons, pears and apples, roasted beats, dried cranberries, slivers of crunchy kale, shredded carrots and romaine and red leaf lettuce. I tossed the salad in a light dressing of meyer lemon juice, honey and olive oil. Those kindergarten kids don’t know what they’re missing.
There’s my sweet Lily eating her not-so-traditional Thanksgiving Feast of pepperoni pizza, pancit, taquitos and Tree Top apple juice.