Last night for dinner I made a decadent frittata filled with crunchy bacon, potatoes (sautéed in bacon fat), spinach, leeks and loads of cheddar cheese. Because we’re fancy, the kids and I sprinkled some nasturtiums on top. The leftovers went right into the lunch boxes. I was thinking this would be a super fast lunch to make until Iain requested tapioca pudding. I grumbled a bit, but then went to work separating eggs and stirring, stirring, stirring. Tapioca pudding is quick to burn if you don’t keep stirring. Since this is the last lunch of the week, I didn’t mind making a little tapioca pudding for my sweeties.