a lesson in lunch prep

The library is one of the few places we go during quarantine. While browsing at Rice Street Library last week, our older son picked up a copy of the Bone Handbook by Jeff Smith:

While he was reading it, he pointed out that there’s a recipe for quiche in there. “Let’s make it,” he suggested.

“Good idea,” I responded, deciding not to mention that both he and his brother complain whenever I put a veggie-laden crustless quiche or frittata on the table. 

His ten year-old-brother grabbed the book when he had set it down and looked over the ingredient list. “As long as you leave out the green onions,” he said.

“Okay,” I agreed. “I could just sprinkle some on my piece after it’s baked.”

So I made the pie crust, fried the bacon, and delegated most of the other preparation tasks to our teen. He likes his vegetables raw, he pointed out. The unstated message was clear: resist any urge to add something green to the dish. So made a cabbage and kale salad to serve as a side. Once the quiche was in the oven, he jumped onto a Google meet with his Computer Applications teacher, and I was left to keep an eye on it during its time in the oven.

It turned out to be a lovely lunch, we all agreed. The leftovers were great, too, but one of the best parts is that he’s starting to take more ownership for his cooking lessons, which officially began last month as his mom’s addition to the studying-at-home curriculum.

4 thoughts on “a lesson in lunch prep

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