A lot has changed since I last blogged here. This past fall I made the shift from freelance-at-home-writing to full-time-in-an-office writing.
Sadly, this change did not exempt me from making school lunches.
I did, however, have to make some modifications to my routine.
When I worked from home, I would typically crawl out of bed at 7:30 am, rush around making lunches for the kids before racing down to the school, unshowered, barely getting them there before the late bell rang.
Now that I have to get to work on time, I rise at 6:30 am, rush around making lunches for the kids and race to work, barely making it there before the mandatory morning production meeting.
But now I am SHOWERED. See? It’s totally different.
Actually, there is another big difference: I do most of the prep work at night. I get the kids to set out the lunch bags and choose one or two things that they know they want in their lunches. Then we pack anything that doesn’t need to be refrigerated. If fruit needs to be cut up and washed, we do that at night, too. Except for apples because they will turn brown and nobody will eat them. Thanks, oxidation. Thanks a lot.
I also gather up the reusable containers we will need for the next morning. Because being unable to locate the lids that match the containers? Kind of makes me rage-y in the a.m. And the p.m. (Seriously: Where do they go?!)
All of this organization means that the only thing that’s left to do in the morning is make a couple of sandwiches or heat up some soup for the thermoses, a role that my husband typically fills now. Which is completely awesome. Because skipping the morning shower is no longer an option.
What was for lunch today?
- Chicken noodle soup
- Crackers and cheese
- Apple sauce
- Sliced pears