back to the grind

After a long holiday weekend of Ryan's birthday sleepover (they were up til 1am), work, hiking, letterboxing by the Hopkinton Reservoir, and Ryan riding his skateboard for the first time (without falling!), it's back to busy weekday business.

Ryan
had
some
left-
over
burrito
from
eating
out
with
grandma
over
the
week-
end,
so he
wanted
that
in his
lunch
today.


Ryan's lunch: honeydew melon; cucumber slices; baby carrots; a pickle; veggie rice & bean burrito.

AJ's lunch: honeydew melon; cucumber slices; baby carrots; a pickle; mini cinnamon raisin bagel; rolled up Tofurky slice; carrot cake cookie w/lemon icing.

Maia's preschool lunch: honeydew melon; cucumber slices; baby carrot; rolled up Tofurky slice; a pickle; 1/4 of a mini cinnamon raisin bagel; striped apple slice.

It's more challenging making a bento for a child under age 3. I try to avoid the tiny food picks that might be deemed choking hazards by the staff. This giraffe fork is about the smallest I'll put into the 2 year old's lunches.