This week has been utter chaos as I attempt to wrap up the quarter, dig myself out from under a seemingly insurmountable pile of grading, start planning classes for next quarter, and attend super boring meetings I don’t want to be at, all while continuing to feed the kiddos in the manner to which they have become accustomed. In other works, lunch must go on.
And so it did. Here is Tuesday’s lunch of sweet potato black bean quesadillas, with carrots, cucumbers, apples and assorted delicious crunchies from Trader Joe’s.
I think this is my favorite lunch of the week: plain yogurt swirled with blueberries and lemon curd, sliced ham and Dubliner cheese, almonds, grapes and the new kid-favorite bread—yogurt molasses brown bread. I made the bread for St. Paddy’s Day to go with our corned beef and cabbage feast, because even in the midst of insane weeks, St. Patrick’s Day must be celebrated properly.
Last night in a burst of motivation, I made pizza bread on whole wheat hamburger bun tops. I also mustered the energy to slice up some carrots and pears. Thankfully, grapes and sugar snap peas require no slicing. One more lunch to go and then it’s spring break.