The kids are now counting the days until the end of school. They’re so ready for this year to be over. They don’t even bother making suggestions for their lunches. “What do you feel like having for lunch tomorrow?” “Uh, I dunno.” “How about a sandwich?” “Uh, we’ve been having kind of a lot of sandwiches lately?” It’s come to this: the kids have lost interest in lunch. Three more weeks of school left: we’ll just have to power through.
The danger of never giving your kids “kid food” and forcing them to eat “grownup food” could result in this scenario: “Hey, kids, what kind of sandwich do you want in your lunch tomorrow?” “Do we have any prosciutto?” Prosciutto?! I got bologna and Kraft singles when I was a kid. My little gourmands request fancy salumi and 1000 day gouda. I’ve only got myself to blame.
Stay tuned for next week’s lunches featuring capicola, fermented pickles and microgreens.
Here are some of the lovelies I picked up at the farmers market over the weekend:
I’ve been trying to fight a nasty cold that has been getting the better of me for the past four days. I pretty much never call in sick, especially not for a class of seniors preparing for a portfolio review this Saturday. However, I did use my misery as an excuse to skip out of my office hours today and to come home and prepare myself a proper lunch. You have to feed a cold, don’t you?
Luckily, I have a fridge full of leftovers from our Mother’s Day feast of Hawaiian-style tacos with pulled pork, coconut rice, and pineapple slaw. For my lunch, I sauteéd up a mess of kale, rice, pork and pineapple chunks in coconut milk combined with glorious pork roasting juices. I squeezed on a ton of Sriracha in a futile effort to open up my nasal passages.
The kids’ lunches were cobbled together in a hurry this morning: jam and butter on bread, a fruit salad with strawberries, pineapple and apricots, and a baggie of Goldfish.
This was a long week, but we powered through it and managed to make a nice batch of lunches with whatever we could find in the fridge and in the pantry. I made a couple of loaves of egg bread during the week and also whipped up some super easy mini pumpkin muffins thanks to Trader Joe’s pumpkin bread mix. Last weekend, I made a big batch of granola to have with yogurt throughout the week. I typically make a quart of yogurt every few days, because I’m a yogurt junkie.
Behold: my favorite power bunch. I realize that it looks a complete mess, but I assure you it’s delicious. I start by cooking some spinach in a little oil and when it starts to melt, I add a few big spoonfuls of refried beans. I mix everything up, make a well in the middle, crack an egg into it, cover the pan and let it cook until the egg white is set but the yolk is nice and runny. Everything gets dumped onto a plate and I pour some black bean and corn salsa over it and shake on some hot sauce. A scoop of cottage cheese and a sprinkle of the chip pieces at the bottom of a Tostitos Scoops bag finishes off this delicious power brunch. I’m good to go for the next seven hours or so.
This quarter is getting the best of me and I haven’t managed to keep up with my lunch posts. In spite of work insanity, lunch must get made. Here is a roundup of lunches that feature a variety of delicious breads: