When it comes to cooking for my family, I’m a bit pretentious or elitist: I like to actually cook instead of microwave or defrost or toss frozen foods into the oven. I’m not judging anyone, do what works for your family, but I like to roll up my sleeves and be a little elaborate. It’s one thing I like to do.
Experts encourage parents to do this sort of thing as a means for teaching healthy eating habits; train a child in the way he should go, as it were. But yeah, my kids still prefer ramen noodles and Chef Boyardee and Hamburger Helper when given the option. Ramen aside, I’m not a fan of those things.
Jenna has requested ramen noodles for weeks and over the weekend I finally bought little insulated containers so I could honor her request.
Today my babies are taking noodles, Wheat Thins toasted chips, a skewer of cheddar cheese and Black Forest ham (or cheese and grape tomatoes or just cheese, depending on whose lunch it is), Stonyfield Farms soy yogurt, cherries (for Emma, the others had half of a Clementine orange), three mini Oreos, broccoli and quartered baby carrots.
I’m sure some of it will come back, but I wanted to pack a little extra because I know ramen isn’t so filling.
I checked around and others recommended putting boiling water in the insulated container for 5 minutes prior to putting the hot food inside; we’ll see how warm it kept their noodles when they come home.