Happy September! It's back to school season (insert Happy Dance gif here)!

This is my favorite time of year for all kinds of reasons. Back to school means fall is coming and if you know me then you know that fall is my season.

Boots & sweaters, lower temperatures, dense issues of Vogue magazine and best of all, soups, stews and fall produce! After all these years I still have a hot crush on butternut squash, brussels sprouts & chanterelle mushrooms. Being in the kitchen makes me happy and cooking fall foods makes me even happier.

Back to school also means back to routines and business as usual for those of us with kids. I love my kids but having them around all the time - especially when they were younger - can be distracting, not to mention disruptive. Whether it's camp carpool, a refrain of "Mommmmm. I have nothing to do," or parental guilt at knowing they are getting too much screen time while I get work done, summer has historically been a wee bit more stressful at my house. Things are different now that they are older. They can feed themselves and they manage their own schedules so it's way less hands on for me. But I well remember the feeling of relative freedom when their first day of school rolled around. 

Getting readjusted to a new morning schedule can take a a couple of weeks sometimes. It can be really helpful to have a healthy, kid-friendly breakfast ready to go as you get used to herding yourself and your kids out the door. This recipe for Frittata Muffins fits the bill. It's easy to make (5 minutes to prep and about 12 minutes to bake) and you can even do it the night before. They will last in the fridge for about 3 days.

Audaciously yours,

Lisa

PS - if you want to read more ramblings about my complete adoration of fall you can do it here & here.