So lunches (in theory) are handled. Now I need to figure out how to get the kids’ tummies full BEFORE they leave for school. This, arguably, is the more important task since I understand they have very little time at school for the actual eating of lunch. Matt and I chatted about it and we came to the conclusion that it would be easier for everyone involved to have a “breakfast of the week.” I told them they could decide together or they could trade off weeks, picking from an approved list of choices:
- steel cut oats with fruit (made with milk)
- breakfast sandwiches
- breakfast burritos
- carbs (toast, muffin, granola) + protein (smoothies, yogurt, hardboiled eggs)
- quiche + fruit
- bagel thins with cream cheese & lox
What these all have in common is that we can make them up ahead of time to be heated each morning, or they are quick enough to be done morning-of. Once again, one of my goals is to get the kids involved in all of this. I want them not just choosing the breakfasts but helping with their assembly. Both of them are more than capable of cracking eggs, filling burritos, sprinkling cheese, toasting bread, stirring yogurt, and rolling things in foil (even if they tend to look more like a ball than a burrito). Tabby can cut cheese with a cheese planer device and spread butter/cream cheese as well.
In addition to the “breakfast of the week” idea, we decided they will come downstairs and consume breakfast before they get dressed. Hopefully that will allow them to go to school looking their best (i.e. without giant yogurt stains down their fronts). And no one will be allowed to turn on the TV until they are both ready to walk out the door. Tabby’s school starts at 8. Matt thinks getting up at 7 will cut it, but I am thinking more like 6:30. Tabby in particular is a pretty slow eater. Though really, both kids have lots of enthusiasm for starting school. That should speed things up for at least a couple of weeks.