Getting Kids in the Kitchen, or, Outside of the Kitchen

learning the proper way to remove a slider from the grill

I’m continually trying to come up with ways to get my kids interested in food prep and cooking. Some days it’s easier than others and I don’t try to force it if they’re not feeling it. A few days ago, my husband decided to give Iain, who is almost 12, a little grilling lesson. This kid LOVES burgers. And, he also loves fire, so it was a perfect combination. We made sliders, which are especially kid-friendly in terms of both flipping and eating.

Iain gets slightly smoked out while grilling
Iain gets slightly smoked out while grilling
Iain gets an audience
Iain gets an audience
learning the proper way to remove a slider from the grill
learning the proper way to remove a slider from the grill

The best part about making sliders: serving them for lunch the next day. The kids said they were delicious cold. Too bad there weren’t enough leftovers for me to have some for my lunch.

lunch with fruit, carrots, pretzel thins and a mini cheeseburger
lunch with fruit, carrots, pretzel thins and a mini cheeseburger

In Praise of Strawberries and Fancy Sandwiches

crazy big strawberry from the SLO Farmers Market

Here at Love and Lunch Corporate Headquarters, we have had a rough couple of weeks (a month?) of sicknesses working their way through the office. As a result, I haven’t been keeping up to date with my lunch posts. But, rest assured, we have been eating. And eating quite well, I might add. I was thinking about this as I made sandwiches for the kiddos last night. I took sandwich requests (always a mistake), so I had to make two different types for today’s lunch: one with mortadella and the other with roast beef. Making these fancy sandwiches made me reflect on my own childhood of bologna, American cheese (Kraft singles), and ketchup (Heinz, please) sandwiches. Yep, that atrocious combo was my favorite. My kids definitely have way better taste than I ever did at their ages.

sandwiches made to order: mortadella, cheddar and sprouts for Princess and roast beef, cheddar, a few sprouts and dill pickle relish for Big Dude
sandwiches made to order: mortadella, cheddar and sprouts for Princess and roast beef, cheddar, a few sprouts and dill pickle relish for Big Dude

Of course, I didn’t grow up in California (except for a brief stint in kindergarten when Dad was stationed at March AFB), land of plenty. I mean just look at this strawberry:

crazy big strawberry from the SLO Farmers Market
crazy big strawberry from the SLO Farmers Market

My kids are so lucky to have year-round access to such amazing produce. It makes it a lot easier to pack reasonably healthy lunches when you always have delicious fruit and veggies on hand. Here is a round-up of some recent lunches. Almost all the produce is from the SLO Farmers Market. Yum, yum and more yum.

lunch on 13 Mar 2017: carrots, apple slices and strawberries with mini peanut butter and jam sandwiches, and pistachios
lunch on 13 Mar 2017: carrots, apple slices and strawberries with mini peanut butter and jam sandwiches, and pistachios
lunch on 14 Mar 2017: rice cake with crunchy peanut butter and jam, graham fish and dry roasted peanuts, strawberries
lunch on 14 Mar 2017: rice cake with crunchy peanut butter and jam, graham fish and dry roasted peanuts, strawberries
lunch on 15 Mar 2017: jam and butter on homemade egg bread with dried apricots, a Fig Newton, strawberries, carrots and sugar snaps
lunch on 15 Mar 2017: jam and butter on homemade egg bread with dried apricots, a Fig Newton, strawberries, carrots and sugar snaps
lunch on 17 Mar 2017: sandwiches with grapes, carrots and baby cucumbers
lunch on 17 Mar 2017: sandwiches with grapes, carrots and baby cucumbers