After making pumpkin bread and pumpkin cookies for our Halloween festivities, I was left with about a half of a cup of canned pumpkin--not pumpkin pie mix but 100% pumpkin. I didn't want to throw it away, but I couldn't think of a good use for it. Then it hit me: baby food! It's the perfect consistency for Helen right now. If she were younger, I would run it through the food processor with a little water. I'm feeling pretty proud of myself, so if you've already been doing this for years be kind in your comments.
Katherine's most recent issue of Scholastic News is about a pumpkin festival. One of the activities asks you to circle the festival foods you would try. Katherine circled pumpkin bread, pumpkin pie, and pumpkin pancakes. She did not circle macaroni and cheese with pumpkin seeds. Good job! (We'll just assume the other items were made with soymilk.)
Even though we pack K's lunch every day, we still get a copy of the cafeteria menu. November's sidebar column is about the importance of milk: "Milk provides calcium, vitamins, and nutrients that kids need. Encourage your [child] to drink three cups a day. Keep the milk fat free, but it is okay to add chocolate and strawberry flavoring. If your child is allergic to milk, try calcium enriched soy or rice milk. If your child is lactose intolerant, get lactose free milk."
Thank you for these wise words, School Cafeteria Menu! Too bad the school doesn't provide soy or rice milk or lactose-free milk in the cafeteria! Or dairy-free meal choices, for that matter!
Sigh. I guess they're trying, sort of, right?