Having been a private music teacher for several years now, I’ve seen my share of tantrums, crankiness, and general misbehavior.  These students usually behave well and excel academically, but the problem comes when they are hungry, sleepy, or both.  Lesson time then becomes a bit challenging, to say the least.  Enter two super moms Dr. Sarah Fox and Julie Stephenson.  They are going to publish a book called “Super Snacks for Super Kids”.  It contains recipes, tips, and guides to help super parents make the healthiest and tastiest snacks.  Help them by contributing to their Kickstarter project.  They’ve got 21 days to go to reach their goal of $10,000.  Happy children equals happiness for everyone, right? Below is one of my favorite snacks.

 Eggy Soldiers

(fresh eggs from my friend Chris, asparagus from Bures, platter from Windy Ridge Pottery, and

Yellow Egg Cup by Aaron Weaver)

Keith introduced me to this fun way to eat eggs.  His mom used to make it for him when he was young.  Anyway, it’s really easy to make.  Place the eggs in a pan of boiling water and cook for 5 minutes.  Toast a piece of bread then cut into strips.  Toss the asparagus spears in the boiling water with the eggs and take it out once they are bright green (about 2 minutes).  Take out the eggs from the pan and place them in egg cups.  Break the top of the egg with a spoon and discard the top part of the shell.  Sprinkle a little salt and dip in your toast and veg.  Enjoy!



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