Here is it: the first school lunch on 2014. Doesn’t it just look like a healthy New Year’s resolution type of lunch? Over winter break, I finally perfected my yogurt-making process (more on that to come). It took considerable patience and included some gnashing of teeth, rending of clothes, and use of bad language, but, in the end, I achieved yogurt-making perfection. And here it is: yogurt thick and creamy enough for the kiddos, topped with maple syrup and homemade granola (I went on a bit of a cooking frenzy during the last few days of break in an attempt to prepare for general back to school/back to teaching chaos). And as if cracking the yogurt-making code wasn’t enough for one winter holiday, we had another breakthrough: Iain decided he liked raw mushrooms. This is the kid who has rejected mushrooms of all sorts for the past seven years. For some unknown reason, he decided to eat a mushroom while I was slicing them up for pizza on Friday. Then he announced with great fanfare: “Hey, I like raw mushrooms!” Well, to that I say: thank the good goddess of the palate and all that is holy, because I am a mushroom lover from way back. And that’s the long story of why mushrooms have made an unprecedented appearance in today’s lunch. Also in this lunch, some gorgeous celery from the farmers market and little sandwiches on skinny bread made with sunflower seed butter and homemade (thanks to a wonderful neighbor and friend and ace jam maker) grape jelly. It’s nice to start off the new year with so much homemade-ness. I’m sure by the end of next week, I’ll be packing leftover pad see ew from Thai Boat with a side of Goldfish.