We just survived Cooper’s first day of Kindergarten!!! It’s funny how a date can sit on your calendar for MONTHS and then JUST LIKE THAT it comes and goes! New beginnings. New friends. New routines. New clothes. New teachers. New routes to school. New lunchbox. New haircut. New backpack. EVERYTHING IS NEW.
As someone who loves change (when I have some semblance of control!) it’s been nice to be able to say that we made it through! There were no tears (including me!) and Cooper DID NOT want to go home from Kindergarten. In fact, he was like, “Waaaaaaaait. Why are you picking me up so early? I was just getting to know my new best friend.” I did have a mild panic attack when I thought I left my dang checkbook at home and didn’t have a sweatshirt for him like I was supposed to. We made it through and that’s all that matters!
One of the main things that’s new for us this year is school lunches. At Cooper’s preschool they served the children hot meals each day so I didn’t have to pack lunches for him. It was NICE not having that stress every evening. This means I have to beef up my school & after school snack game! I think I might add this Avocado Banana Chocolate Pudding recipe to our rotation because I got Cooper to eat AVOCADOS without a fuss. To fancy it up, I added coconut whipped cream and a sprinkle of chopped roasted peanuts. It’s creamy, chocolatey and DECADENT! It’s the perfect recipe to make when you have a few too many avocados and bananas lying around…and we always have too many cuz I love both with a passion.
