More proof kids are just messing with us

Easy lunch box ideas for kids: French toast peanut butter and jelly sandwich; leftover roast chicken tacos with whole-wheat tortillas, guacamole, sour cream and cheese; pear crisp

For several years, French toast was a surefire breakfast-lunch hit.

I liked it because it was a great way to use up bread, even loaves that were a bit past their prime. Parker loved it because it was toasty and eggy and sweet and usually came with a dressing of either chocolate chips or maple syrup.

Until the day about a year ago he decided he didn’t. Which I thought was pretty stupid. And no matter how many times I asked, offered and prodded, he has wanted nothing to do with French toast since then.

So this morning, he was slow to get out of bed. And I had a loaf of rustic sourdough in need of consuming. So before he’d even made it down the stairs, I had two thick slabs frying away in the skillet. And for good measure, I sprinkled them with chocolate chips.

Normally, I wait until he comes downstairs, then ask him what he wants. Today, I decided breakfast would not be a democracy.

So of course he sat down and inhaled it without a word.

“Daddy, you make the best French toast!” he said at last.

Which is why I say they are just messing with us.

The other reason I like French toast is that the leftovers make great lunch items. I sliced one slab in half and used it as the bread for a robust peanut butter and jelly sandwich. I was tempted to add Nutella, but figured he’d had enough chocolate already.

For the rest of the lunch, I went with leftovers from last night’s roast chicken dinner. Add some whole-wheat tortillas, sour cream, cheese and a packet of guac, and we have the makings of some fine chicken tacos.

Finally, to sweeten the deal, I added some leftover pear crisp, a simple five-ingredient dessert that is a healthy treat.

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6 Responses to “More proof kids are just messing with us”

  1. Beth L says:

    So funny. What is your 5 ingredient pear crisp,if you don’t mind sharing?

    • J.M Hirsch says:

      Oh sure. It’s not mine, actually. And I can post the whole recipe next week. It’s Sara Moulton’s and she did it for an AP column that runs next week, I think. Basically you toss sliced pears with apricot jam, lemon juice and a pinch of salt, then top it with purchased granola and bake until bubbly.

  2. Beth says:

    Thanks. We love anything involving apricot jam so I’m definitely trying this one!

  3. LaurieGo says:

    I shared this with my father (86) and reminded him that your cookbook was important to me. He read about Parker “messing” with you and enjoyed it so much, he paid you a compliment (“Nice read.”) and then paid you the even larger compliment of snail mailing it to a friend. One more fan.

    • J.M Hirsch says:

      Oh gosh! Thanks so much! And please thank your dad! And it’s all true. I’ve decided kids mess with us and they know they’re messing with us. They love it!