It’s been said that I go a little crazy around back to school shopping time. I buy a few more boxes of crayons than seem prudent. I stock up on paints, clay, glue sticks, paper and markers. And I tuck most of it away for later. They call it crazy, I call it smart. Why wouldn’t you stock up on crayons when they are a mere $0.40/box? (Actually I usually stock up when they are $0.25/box, but haven’t seen them that inexpensive yet.)

Besides. I just love the new supplies.

Of course, back to school isn’t just about the school supplies. There’s also the matter of food. School lunch food that is.

My son doesn’t buy lunch at school. Whenever I look at our school’s monthly lunch menu, I cringe at the sight of brownies dished up with pizza and chicken nuggets with tater tots. Haven’t we learned anything yet about serving our kids better food in schools? Why would I pay $3.50/day for that? So I choose to pack lunch for my son everyday.

Packing lunch means that I need plenty of packing supplies. I prefer reusable containers that are dishwasher safe, though I make an exception for the hot food container that has to be hand-washed. While I am shopping for penny pencils and cheap durable folders, I also keep an eye out for containers that make packing lunch easier. It’s important to have a selection of containers to send lunch in so that you have flexibility in what you can pack.

Earlier this summer, I picked up a few containers for keeping snacks cool (complete with freezable lids!) that were on sale and I am excited to use them. I am still looking for a new hot food container as well, since ours had an unfortunate demise in the dishwasher right after school ended (it wasn’t dishwasher safe). I also bought several spill-proof drink containers so that we aren’t reliant on juice boxes this year too.

Once all the supplies are purchased, I will be all set for packing lunches … Here are a few ideas of what I’ll be packing for my son’s lunch this year:

• Do-It-Yourself Combination Lunches
• Balsamic Pasta Salad
• Jazzed-Up Turkey Sandwiches
• Tomato Bisque
• Balsamic Tomato, Corn and Cucumber Panzanella Salad

Again, thanks to Crocs for sponsoring this post. Check out their new line of back to school shoes, which are pretty cool. Also, there’s this fun Crocs video that I was asked to share. Have a great weekend!

I’m sitting at my desk eating a turkey sandwich on 7-grain bread with a smear of roasted red pepper hummus and a slice of Swiss cheese. It’s divine. I didn’t bother to cut it in half, though I am a devoted sandwich-cutter (as yesterday’s turkey sandwich, above, shows). The house is quiet, still even. My kids are both in school, and I am here alone, save the two crazy beagles who are taking their mid-day nap.

It’s so quiet.

I’ve worked at home for more than two years, since I left my wonderful staff job to freelance full time. And for the past two years, I have almost constantly had my kids underfoot. It was what I left my job for. But right now, I am grateful for the quiet.

Two years ago, I would rush and rush to drop Will off to school in the afternoons and hope that Paige would remain asleep long enough for me to get a little work done before she needed her afternoon dose of eat, play, diaper change, nap, repeat. Last year, we made it out on time to get to school more often than not, but after drop off would be a rush to get Paige into bed for her nap and prayers that she actually would take one.

But now it’s quiet, and I really like it — despite how unnerving it is. Today, I ate a whole turkey sandwich without anyone asking for a bite, or a glass of water, or cookies for dessert. Shortly, I might pick up and run to the store, just because I can. Or, perhaps I will clean (that doesn’t sound as fun though) or even kick back for a little relaxation. (More likely I will just keep working …)

Whatever it is, it feels so nice to have this little spot of time to myself. Although I love the happy chaos of my kids being constantly underfoot, I also need the quiet moments to recharge. That turkey sandwich was phenomenal … not necessarily because it was the best one ever (though it was really very tasty), but because it’s something I got to do on my own. And that is very good for everyone.

5 Ways to Perk up Your Turkey Sandwich:

1. Trade the mayo for hummus: I’ve never been a big fan of mayo, but hummus is fabulous on turkey sandwiches. It adds a nice zing.
2. Make it California style: A little avocado (or mashed avocado), lettuce and bacon can really make a plain turkey sandwich phenomenal.
3. Ditch the bread: I love my sandwich on bread, but it’s also delicious in a wrap or pita pocket. Or just roll up the turkey with cheese for a fast finger food.
4. Change the cheese: Swiss is awesome with turkey, but so are so many other cheeses like havarti, cheddar and brie.
5. Stack it: Love tapanade? Hummus? Avocado, tomato and lettuce? It’s okay to mix, match and experiment with your favorite toppings … and use several at time. It could be the best sandwich that you’ve never had.

And just like that, summer ended.

I mean, of course it’s still technically summer. But this morning, as I woke Will from his peaceful slumber and got him fed, brushed, washed and dressed for school, summer was clearly over for us. We’re now entering the wonderful world of schedules that revolve around five-day-a-week schooling and assorted extracurriculars.

The free-flowing days of summertime, where we woke when we felt like it and giggled in bed until it was really time to get up are over. But that’s okay. We had a wonderful summertime, and now Will is super excited to be a kindergartener. Paige is just as excited to enter preschool.

Putting Will on the bus this morning, I was a ball of nerves. Would the bus come? Will he be okay riding the bus home? And in all my myriad thoughts, the idea of crying at his big, huge, mega-step was never there … until I turned my back on the bus and the tears sprung to my eyes.

That’s my baby.

Paige, who wore her PJs to the bus stop, held tight to my hand as she, Shawn and I walked down the hill to our house. She’s been so helpful today, following me around with frequent assertions that “I do it!” But this afternoon, I will take her to school too. She went to a casual program last year. This year, she’s off to real preschool.

My children are growing up faster than I ever imagined possible. In a blink of the eye, they have gone from little lumps cradled in my arm to thinking, caring, doing, intelligent children. And try as I might, I will never be able to force them back to their littler states. It’s exciting and sad all at once.

Right now, Will is just about finishing his lunch – the school lunch that I worried so much about. What did I end up packing for his first day? At his request, I whipped up a batch of Fresh Tomato Basil Pasta with Romano Roasted Shrimp and packed it with sliced nectarines and one Oreo. For snack time, he has sliced peppers and ranch for dipping.

But this pasta is the star of the day. When I recently made Fresh Tomato Basil Pasta with Romano Roasted Shrimp for dinner, Will adored it (so did Paige and I!). It’s a minimal cooking dish (cook the pasta, broil the shrimp, and that’s it), so it’s fabulous for when you are short on time. Or making a fresh lunch for school.

I just hope he loved it at school too …

Fresh Tomato Basil Pasta with Romano Roasted Shrimp
serves 4
NOTE: Scroll down for the printable recipe

1 cup fresh diced tomatoes
1/2 cup finely chopped fresh basil
3 tbsp extra virgin olive oil, divided
1 lb raw shrimp, peeled and deveined
1/2 cup, plus 2 tbsp freshly grated Romano cheese
sea salt and pepper, to taste
1/2 lb penne pasta, prepared

In a large bowl, combine the tomatoes, basil and 2 tbsp of the olive oil. Stir well, then set aside.

Preheat your oven’s broiler for 2 minutes. Meanwhile, arrange the shrimp on a baking sheet (you may wish to line it with aluminum foil for easy cleanup). Drizzle with 1 tbsp olive oil. Sprinkle with sea salt and pepper. Then, sprinkle with 2 tbsp Romano cheese.

Broil the shrimp for 4-5 minutes per side, until cooked through and lightly browned. Remove the pan from the oven and set aside.

Add the cooked penne pasta to the tomato mixture and stir well. Sprinkle with 1/2 cup Romano cheese, salt and pepper. Stir again. Taste, and adjust seasoning as necessary.

Spoon the pasta into bowls and top with 1/4 of the shrimp. Serve immediately.

When the school packet arrived last week, I got choked up. Parked at the top of our long, winding driveway, I quickly scanned the forms for teacher names while the kids demanded to know if there was mail for them. “One second, guys,” I said.

It was the last day of July, a beautiful, spotless day and one day after Will turned five. He’s no longer a preschooler and the child’s clothing that ends in T no longer fits him. He’s a little boy going to school. And now, it’s one month until school begins, one month until both my children have schedules and teachers and projects. Paige will be going too, to preschool with Will’s first teacher. For the first time, they will both be in school.

Last year, while Will was in his final year of preschool, Paige went to a twice a month Stay-and-Play program vaguely associated with his school. At first, it was hard. She would sob with her cousin while I walked to the car with a pit in my stomach, wondering if I was scarring my baby by walking away. But then things got easier. She loved school. Now, she can’t wait to go back.

With that program, it was casual and forgiving. I knew both the teachers, and they never said a peep as I dropped her off late more often than not. But this year, things will be different. There is no margin for error in drop off when Will starts kindergarten — lateness will get him effort referrals. Both schools lock the doors, forcing you to truly announce your entrance when you are late.

My babies are going to school. A monogrammed backpack sits by our front door, waiting for that magical first day, along with two embroidered lunch bags. Soon, I will be packing lunches and snacks, whisking the kids out the door at an hour when I normally don’t even wake.

With one month to go, I want to make the most of our time. The school that Will will be attending starts homework young, so there will be worksheets to work on and books to read soon. But before that happens, before Paige stands in drop-off line, waiting for the preschool door to open, before any of it … I want them to enjoy the experiences and flavors of summertime.

For the next month, we’ll be doing, eating, cooking and playing. We have so many things to do before school starts. I have a list on my computer with things that I wanted to do this summer — a bucket list, if you will. There are about 20 items left … I intend to do them all.

We’ve already checked off some items — bike rides and beach days, outlet shopping and heading to farmers’ markets. But there are so many great things still to do.

Heading to farmers’ markets is something we’ve done every year since Will was a baby. It’s not just an item on a list, it’s a tradition for us. We are always stopping at farmers’ markets or heading to a nearby farm where we belong to a CSA program. It’s an important part of every summer, but even more so this one … when Will’s ability to drop in with me on a whim will be limited by his school schedule.

As for cooking, we are eating a lot of summer salads — particularly ones that are great for packing for picnic lunches or grabbing during the day for a fast bite. This recipe for Sesame Soy Napa Cabbage Slaw, which the kids loved, uses produce from that CSA box. It’s a cinch to make if you use a food processor for the shredding. And it’s perfect for packing up to take while we head off to have all sorts of adventure.

Now, if you will excuse me, we are off for an adventure today …

Sesame Soy Napa Cabbage Slaw
serves 8
NOTE: Scroll down for the printable recipe

1 head Napa cabbage
2 carrots, peeled and grated
1 summer squash, grated
1 cucumber, grated
1/2 cup seasoned rice vinegar
1 tbsp dark sesame oil
1 tsp ground ginger
1 tsp garlic powder
1/4 cup soy sauce

Slice the Napa cabbage into 1/4 inch slices, then cut in half. Wash well (a salad spinning device works great for this).

Add the Napa cabbage, carrots, summer squash and cucumber to a large bowl and toss to combine.

In a smaller bowl, whisk together the rice vinegar, sesame oil, ground ginger, garlic powder and soy sauce.

Pour the dressing over the cabbage mixture and toss well. Let sit for 30 minutes or more before serving.

This salad is best on day two and beyond. Store in an airtight container in the refrigerator for up to five days.

1. Bring water. In a bottle. To drink.

2. Bring more water for your other child, who will want some too.

3. Make sure that the umbrella chairs in your trunk are accessible.

4. Camera? Definitely ok. Cell phone? Totally okay too.

5. He will beam when you tell him he did a great job. Tell him again and again.

6. The uniform really was optional. And good thing. This outfit was so much better.

7. It’s okay to be a little envious of the girl with the shiny pink soccer ball.

8. The pro-mom (you know, the one who’s done this half a dozen times) will work the field of parents. That’s okay.

9. Bring something for the little one to do … otherwise she will spend an hour ripping grass out of the ground. That’s messy.

10. Follow pro-mom’s lead and talk to anyone and everyone. That one is harder than it sounds.

We are having a summer without air conditioning here. It’s not because of the mild weather though — it’s because I am trying to cut down on the electricity we use (summer is our peak usage time) and thus save money. It has the fringe benefits of also being a little kinder to the environment …

… And one that I hadn’t thought of before: we spend more time outside. When you take away the shock of cold air inside and hot air outside, the hot air is way more palatable. Who knew?

When I flipped this sandwich out of the frying pan and onto Will’s plate, I instantly smiled. Do you see it? The simple, unmistakable shape was clear as day. Instead of shooting a photo of the most perfect sandwich in the batch, I went with the one with the perfect little unexpected heart.

Here, you can see it better in this one:

That perfect little unexpected heart is a lot like a mother’s love. You carry a child for nine and a half months. Of course you are supposed to love them, it’s expected. But loving that little seed in your belly is like talking to an imaginary friend. You know the baby is there and real. But before anyone can see or touch that baby, it’s intangible. It’s confusing and uncertain. Really, it’s an abstract thing – loving something, someone, whom you don’t know and who you’ve never met. It’s complicated. Then one day they are born. And you are expected to love them right away, instantly. You can’t help but wonder if you really can love someone whom you only know as the alien jabs in your belly. So, when you have that swell of emotion when the baby first cries, that pop of relief that they really have arrived safely, it is unexpected.

This evening after dinner, I curled onto the couch next to Will. He scurried his little warm body close to me and laid down in front of me. I put my arms around him and hugged him close, while his short hair tickled my nose. “I love you, Mommy,” he whispered.

Simple, unexpected, heart swelling. What more can a mom ask for?

As for the sandwich, well, I can’t wait to make another one. It was sweet and sharp and crispy all at once. Absolutely, positively delish. And yes – this is totally kid-approved.

French Toasted Apple Grilled Cheese
serves 4

8 slices bread (I use a low-cal oatmeal bread that is thinly sliced)
2 tbsp apple butter, divided
4 ounces of sliced extra-sharp cheddar (I used a block of cheddar and cut enough slices to cover the bread)
1 egg, beaten well

Spread 1/2 tbsp of apple butter on one side of a slice of bread. Repeat until you have four slices with apple butter on them. Place cheddar slices on each of the apple buttered slices of bread. Top with remaining slices of bread.

Heat a large skillet on the stove, with the heat set to just below medium.

Pour the beaten egg onto a plate. When the skillet is hot, dredge each sandwich in the egg (on both sides of the bread) and place onto the skillet. Remember, you want to dredge, not drench. Cook, flipping once, until bread is browned on both sides.

Serve immediately.

Has it really been a whole year?

Dear fellow preschool parents,

Yes, that was me on the first day of preschool this week — the one without the camera. Yes, I know, I was the only one without a camera on the first day of school. But I am okay with that. My camera — the same fancy, professional camera you were using — was in my car. It was a choice I made, not a mistake.

See, I could have brought my camera into the classroom and caught several artful shots of Will interacting with his new classmates. And I could have ducked low and raised up high for the perfect lighting so that the shots could someday be blown up big and adorn our walls. But if I did that, then I wouldn’t have been truly present for Will’s first day.

There will be other events for me to get lost in my mind, seeking just the right angle and lighting. But this was a day I just wanted to be present for.

Will and I have been talking about his first day of school for weeks. He counted down, first two weeks, then one week, then days. Well, this week, Will finally had that first day. And I was completely there.

Besides, it’s not as if I didn’t get any photos of the first day. See the photo up top? That’s Will when he didn’t want to leave school. He’d had so much fun touring the building, playing with the toys and coloring that he wanted to stay longer. Score. And a photo of my school-loving boy not wanting to go home? Priceless.

Don’t worry. Next time our kids have class, I will be shooting like nobody’s business.

Sincerely,

The Mom Without A Camera