Okay. You’ve got your new normal plan for the day.
- Early morning workout (earns the comfort food!)
- All children are set up at their remote learning stations.
- Recess and snack breaks and lunch are planned.
- Dinner menu is in the works. Maybe.
- Now dive into work and get as much done before you get interrupted and/or the school day is over.
And…what will we do after school today?
Let’s start with some fresh air and outside play.
Everyone can help fold the laundry.
Fall kitchen fun engages, educates and puts food on the table. Food transitions from summer to fall is fun and refreshing.
We need comfort food now more than ever.
Start this apple crisps in your oven during the school day.
Preheat oven to 200 degrees. Thinly slice one apple per person. Leave the seeds in as it’s easy to eat around them. For four apples, toss with 4 teaspoons of sugar and 1 teaspoon of cinnamon. Take out a baking sheet and place a rack on the sheet, lay out the apple slices on the rack so they are not touching. Flip after an hour, check again an hour later. Will take 2-3 hours. Remove from oven when they are dry but still bend. They will continue to crisp after baking.
Try Bon Appetite’s salt and vinegar potatoes -a great twist on the roasted potatoes we all know and love.
And as a side for tomorrow night, the cheesy baked zucchini helps with the prolific zucchinis in your summer garden and involves the kids with cooking. Try Wholesome Yum’s zucchini gratin recipe making a fab low carb side for dinner. Looking up the definition of au gratin will even enhance their French skills!
We sure miss camp food, wholesome, readily available, on time and prepared for us. Meanwhile, we can do this: plan, prepare, pivot. Repeat.
Hang in there!