I’m not a fan of Monday mornings. Monday mornings for me are all about spending copious amounts of time persuading a reluctant Small Child to get himself washed and into his school uniform. He enjoys school, when he’s there, but after a weekend of lazy mornings spent reading in his pyjamas, trips out and about and the rest of the time playing with whatever he likes, whenever he likes, he’s just lacking in any enthusiasm whatsoever when it comes to getting going on a Monday morning. Current delaying tactics include hiding under a blanket in his reading corner clutching a book and yelling “But I wanted to finish this book!” or lying on the floor in the middle of his bedroom declaring “My legs aren’t working!”. As you can imagine, in my half asleep state and after dealing with that battle I’m not generally overflowing with energy, creativity or time on a Monday morning. I’m delighted then, when I’ve had the forethought to at least roughly plan what food I’m going to use for lunch the night before, either by preparing some of it in advance or in this case when I’ve managed to repurpose some leftovers.
In today’s lunch Small Child had leftover wholewheat pasta, plain, with a little grated cheddar cheese on top (he had the offer of some sauce on the pasta, but he asked me to leave it plain), leftover mini sausages, some tomato sauce to dip them in, cucumber sticks, mini fruit kebabs (blueberries and grapes on mini plastic skewer picks), and a mini Babybel cheese. I also popped in a tiny chocolate egg as a treat. I decorated the lunch with hat picks and eye picks (which I’m hoping to get back in stock in the Eats Amazing Shop soon – watch this space!), and added a mini spoon and fork to his lunch bag.
I hope Small Child enjoyed his lunch, he seemed very excited to have sausages with hats on!