The kiddos loved their lunches yesterday and ate every last bite. They requested more pizza bread bites for today’s lunch, and I was happy to make this for them since it required no end of the week lunch creativity on my part.
For Thursday’s lunch, I made some little cheese pizza bread bites. My little Lily has lost so many front teeth that I have to cut up anything hard or crunchy into bite-sized pieces. I think she’ll have no problem with the fruit: juicy chunks of yellow peach and sweet tart raspberries. For a treat today: a marshmallow and a chocolate powerberry.
Doesn’t that fruit look delicious? I don’t know what the kids are going to do when stone fruit season is over. For today’s lunch I cut up a couple of nice big yellow peaches and made a salami, cream cheese and cucumber sandwich. I also threw in some raspberries, banana chips and chocolate powerberries for a treat.
Mercifully, Cal Poly has not started yet, so I have a couple of weeks where I can work at home in peace while the kids are at school. When I’m working at home, I can’t resist doing a few cooking projects while slogging away in the Adobe programs. Yesterday, I decided to make some no-knead honey whole wheat bread from Healthy Bread in Five Minutes a Day. This book changed my life. The technique is so easy: dump a bunch of ingredients into a big plastic container, stir with a spoon, let it rise for a couple of hours and it’s ready to form into loaves. I love the smell of bread cooking: seriously, is there anything more comforting? My mom was a regular bread baker, so I grew up with that great bread-baking aroma filling the house.
For today’s lunch, I made the kids a peanut butter and marmalade sandwich on that fresh bread. The bread rose like crazy so the slices are pretty big, hence the half sandwiches. I also packed some dried banana slices, apples, carrots, cherry tomatoes, little graham fish crackers and pichuberries, “The Lost Incan Treasure.” Am I a sucker or what? When I saw little containers of cute orange berries with a label calling them “The Lost Incan Treasure,” how could I resist? They’re expensive and they taste kind of weird. Raspberries are way better.