It’s Spring Break here at the Home Baked house, and we’re staying home. We have scheduled a couple of playdates, a visit to the Field Museum, and a whole lot of lounging about in our pajamas. The fridge is stocked with all sorts of goodies from a weekend shopping spree, so we are well prepared for relaxing and eating at home.
This morning, Miss Six is helping me choose a menu. We have two children’s cookbooks that I would recommend for kids aged six and up: DK Children’s Cookbook and Honest Pretzels. They have real recipes for foods I would actually eat–and often make myself–and are filled with engaging step-by-step photos or illustrations. With no homework to supervise and few activities, I’m feeling more adventurous and willing to put some effort into cooking this week, including cooking with the kids. I promised Miss Six we’d make some cinnamon sticky buns this afternoon, and maybe some fruity popsicles (or ice cream) and cookies later in the week. We finished off the frozen chocolate chip waffles this morning, and making something from scratch (probably while still in our pajamas) sounds infinitely more appealing that taking three kids to the grocery store.
Monday: Artichokes with garlic mayonnaise, crostini with various toppings, orange & grapefruit salad
Tuesday: Cheese & potato pockets and tomato soup*
Thursday: Braised pork ribs, smashed potatoes, kale with anchovies, garlic and pecorino (from Cook This Now)
Friday: Falafel and tzatziki*
*Meals selected by Miss Six
And now it’s time for me to get dressed, forage for lunch, and make sure that Little Four–recently introduced to the wonders of the computer–still has his mouse pointed to PBS Kids.
Do you like to get away for Spring Break, or stay home?