Summer is my favorite season. The produce is spectacular, the kids are at camp enjoying life and the sun keeps shining, which is incredible for my Psoriasis.
And this summer has been amazing.
I’ve heard my kids talk about how quickly the summer has passed, but for me, this summer feels like it’s lasted forever.
In a previous blog I mentioned that Tamar and I planned on spending our summer vacation dollars in Canada. And we did exactly that. We didn’t spend a ton of time away nor did we spend an exorbitant amount of money. We vacationed doing what we love; sleeping in a tent under the stars, and cooking over an open fire. We camped!
This summer I explored the Fjords in Saguenay, paddled a board 10 km down a river in the Gaspe, visited Tobermory and Manitoulin Island, and went on countless hikes. I took my car on a ferry (bucket list) and most recently, went on a trip to Killarney Provincial Park with my daughter and some friends. But I’m not done! This coming weekend I’m going white water rafting with my family for one last hoorah!
These smaller trips, packed full of activities, have made this summer feel like summer. But I’m also beginning to feel that crisp fall air on my morning walks for coffee, which can only mean one thing – it’s time to dust myself off and get ready for September.
dusting off
When I call people to discuss business, I am strategic in the time of day and time of year that I call. For example, I would never solicit business on a Monday before 9:30am, no matter what time of year it is. I also avoid calling on Friday afternoons in the summer months – weekends matter! But September is one of my favorite months, because the timing is right to be calling people and building relationships. There’s a shared ‘get back at it’ mentality and people are open to new ideas and opportunities.
Well September is definitely here. The vacations and summer sports leagues are done. It’s time to dust ourselves off and get back at it. In our family, that means Jonah is off to the 9th grade, and Jamie’s going into 5th. It also means hockey and gymnastics will have us running to and fro, for five or six days a week.
It’s a busy time for all, and it can be overwhelming to think about making breakfast, lunch, dinner, carpooling, sports, tutors and one hundred other things. Trust me, I empathize. I’m on my own with the kids for the first week of school!
In the past, I’ve tried to introduce new family procedures during the school year that were always met with resistance. But this year’s going to be different. I’m starting from day one.
the secret to my success
One of my favorite Michael J. Fox movies is the ‘Secret to my Success’, where a guy falls in love with a girl while making the most of his employment situation; rising from the mailroom to an executive position within his company. I didn’t say it was a documentary. But just like Michael J., I’m going to make the most of my first week in September with just me and the kids. Tamar is heading to Israel, but I’m not worried. We’re starting the school year off right, and I plan on setting me and the kids up for success!
This year, I want my kids to take ownership of packing their lunches and I will own breakfast and dinnertime. I think they’re old enough for the task and I plan on making their job pretty darn easy. And if they want a warm lunch, I’m around to help with that too.
Here’s the plan:
- Cooked pasta and grains: I keep cooked quinoa in my fridge at all times. It’s one of the ingredients I rely on for a quick breakfast, lunch, or dinner. Jonah loves it too. Cooked quinoa or chickpea pasta tossed in pesto or tomato sauce can easily create a great lunch! Each week I’ll also cook a pot of rice, which both kids love and can use to make a simple fried rice or to thicken a homemade soup.
- Homemade Soups: are usually healthier than canned alternatives. I love homemade seasonal soups, and thankfully, my kids love them too. Weather it’s oxtail, tomato or a simple vegetable soup, I will set aside an afternoon to make three or four varieties. This year, since the soup will be for the kid’s lunches, they can also help to make them. Once cooled, the soups are packaged in individual portions and frozen. This is not only convenient when creating multiple lunches but is also handy when Jonah arrives home from school hungry (like every teenage boy)! The portions taste fresh, are delicious, and are filled with amazing ingredients. And that’s something I can feel good about!
- Salad greens: make the perfect lunch or snack for the kids. Yes, my kids like salads. They don’t like all greens but they do like salad greens. Romaine, Green or Red Leaf lettuce are all great choices that are crisp in texture and subtle in flavor. Just remember to treat your greens properly when you get them home from the market or grocery store. Submerge them in ice water to remove impurities and rehydrate the leaves. The greens can sit in the water for five minutes or one hour, so depending on what you’re doing, they can wait for you. Don’t forget to remove any excess water and wrap the greens in paper towel before storing in the refrigerator. Using an air-tight container is best. Prepping your greens this way will ensure they last seven days without any issue.
- Cut fruit and vegetables: When it comes to our children’s love of fruits and veggies, I have to give credit to my sister-in-law, Michelle. Although our kids have been eating and enjoying them from a very young age, it was during the years we had our family cottage that Michelle would insist the children ate vegetables and fruit for every meal. In the years since, our kids have come to expect fruits and vegetables whenever they sit down to eat. Any combination of fruit and vegetables, be it berries, mango, pineapple, watermelon, carrots, celery, peppers, and radishes can be found in our refrigerator, stored in air-tight containers, at any time. When the kids wake up they have a plethora to choose from.
- Leftovers: are crucial to creating amazing, healthy lunches. Yesterday’s chicken breast or roasted cauliflower can be paired with a tortilla to create an amazing, delicious taco, and leftover vegetables can be made into soups and sides. Even leftover fruit can be easily turned into a delicious fruit salad.
These tricks go a long way in our home and we’ve been using them for years. But this September it will also help the kids, who will be (somewhat) accountable for their lunches. I’ve seen my kids mature from their experiences at camp and I have all the faith in the world that they will successfully follow through.
At least, that’s my plan.
Wish me luck!
– Chef jw
