While I totally realize I’m just a substitute and not a “real” teacher, I work enough days that Spring Break feels like a big ol’ gigantic treat to ME, too– woo hoo!!
Added to that, Connecticut decided that this would be the week we’d really welcome Spring with gorgeous mid-60 temps and abundant sunshine. How perfect is that for Spring Break? We’ve been enjoying every bit of it around here!
The kids have been outside a ton. I’ve been picking away at washing windows and gradually turning over wardrobes, but I’m also trying to really breathe in the fresh air and enjoy this time. I’m convinced that Spring Break was not really designed to be packed with only Spring Cleaning.
So, as we enjoy this blissful little break, here’s what we’ve been eating. It’s mostly umcomplicated fare with flexible cooking and serving tmes– stress is not welcome this week!
B–Cereal, Apples, Milk ( before 7:30AM Mass)
Brunch– Ham, Egg, and Cheese Sandwiches on Maple Cinnamon Toast (<– SO stinkin’ good), Fruit
Mid-afternoon Snack– Cheese & Crackers
D–Sunday Supper at Bama & Papa’s– Grilled Chicken, Baked Potatoes, Broccoli, Salad, Fruit, etc!
B–Blueberry Toast, Applesauce, Milk
D–Lobster Ravioli, Broccoli, Garlic Bread
B–Pancakes, Scrambled Eggs, Apples, Bananas, Milk
D–Hot Dogs, Baked Beans, Pickles, Salad
B–Spiced Carrot Bread, Raisins, Milk
D–Cheesy Beans & Rice (date night)
B–Cinnamon Raisin Bagels, Cheese, Apples, Milk
B–Ranch-y Migas, Applesauce
D–Pizza – pretty positive one of them is going to have tomato, mushroom, caramelized onion, and feta on it– YUM.
B–Egg Sandwiches, Berries
D–Soup, Cheese Bread
And that should do it!