I’ve got myself a kindergartener.
He greeted his teacher, school and classmates shyly but with obvious enthusiasm. His big goodbye hugs were sweet. I watched him walk to his classroom, smiled when he skipped happily to put his backpack in his locker.
Misty-eyed, I reminded myself of the story I’ve been telling for weeks:
This is kindergarten. He is not enlisting. I am sending a happy, ready kid to a happy school ready for him.
This is just what he should be doing this very minute; it is time for him to create his own domain, separate from mine.
This is simply a transition; it is not the end of anything.
His smile and hug at pick-up confirmed my story. This was the same sweet boy I brought to elementary school that morning.
His lunch, also remained unchanged by a day at school:
Not even a bite of the sandwich, though he did eat some cranberries and chocolate chips from the trail mix I packed. I’m brainstorming food he might pick at in the “way too noisy” cafeteria – maybe cheese, crackers and fruit.
I’m realizing how important timing is in getting kids to eat well. A few weeks ago, we had an impromptu neighborhood get-together on a weekday afternoon. While the kids played and waited for the pizza to arrive, I brought out one of my favorite veggie appetizers: seasoned “green fries” I first sampled at one of Terry Walters’ cooking classes.
Hungry kids on a hot summer day were a perfect target. Once I got one kid (it was one of my kids) to endorse the “green fries,” the bowl of green beans was emptied in minutes, to the surprise of both the kids and their grown-ups. The salt/wasabi powder seasoning mixture is flavorful, but not at all spicy – and its been a hit with lots of guests this summer, from the neighborhood kids to my grandmother.
Prep Time: 5 mins
Cook Time: 5 mins
Ingredients (Serves 4)
- 1 pound green beans
- 1/4 cup grape seed oil
- 1/4 coarse sea salt
- 1/4 teaspoon wasabi powder
Trim green beans and pat dry (to prevent oil splattering during frying). Line a plate with paper towels and set on counter.
Place oil in medium Dutch oven or deep fry pan over high heat. When oil is hot, use tongs to add a small batch of beans to the pot and quickly cover to avoid splattering oil.
Give pot a shake every 10 seconds to ensure even cooking and fry a total of 30 seconds until beans are bright green and just soft.
Remove from pot and place on paper bowl. Repeat with remainder of beans and pat with paper bowl to absorb extra oil.
In separate bowl, combine wasabi powder and sea salt. Sprinkle over beans, toss evenly to coat and serve.