Annie, I actually don't have a problem with Sebastian choosing to socialize rather then eat, well not with Sebastian anyway. I feel that part of why he is going to school is for the social part. I hate the way the schools devalue eating and socialization. The other problem is the cafeteria, actually it is a cafe-gym-atorium and it is loud and awful. All the kids prefer it when they have lunch in their classroom, at least according to my informal poll. lol, I have often had much with them in the cafeteria and once in the classroom. They were much better at eating while socializing in the classroom. The problem is lunch is when the teachers get a break. I would like teachers to eat with them and have their break during recess. My felling about food is make sure to feel good about everything you serve so it does not matter what they make a meal of. I told a friend of mine when we had 1 year olds, serve them good food and don't pay attention to what is on the floor or still on the tray. So long as you served it it counts. I don't even make my kids take a bite. I tried that once and the gaging etc was not worth it. Plus he had built up that he would not like it. I have told them if it is on their plate and they don't want it, don't talk about it. If they say something is disgusting I will require a bite, ignore it and I am fine. I just hate to have my food insulted ;-) Also they will need these manners for other peoples homes. My kids can have problems in the house of some peers as they are used to a certain level of food. They will not eat frozen pizza, super market rotisserie chicken ... We have friends who eat frozen pizza, when we go over to their house for pizza we bring dough, sauce etc. -Robin

Or mix a little jam or jelly into it and you have fruit yogurt. I like it on baked potatoes or pretty much anywhere someone would use sour cream. And yogurt cheese can be subbed in most recipes for cream cheese. I like it on my cereal too. Especially when I have cereal and sweet fruit. I usually put in milk and yogurt because the yogurt alone is a bit stiff. Or the ultimate yogurt cereal breakfast food IMO: bircher_muesli which is oats, fruit and yogurt left overnight in the fridge to soak instead of cooking the oats - great for summertime oatmeal. It can also be used as dressing on a cucumber, onion and tomato salad - kind of close to riata except mostly vegies with a little yogurt where riata tends to be mostly yogurt with a little veggies. And one might use different herbs like dill. There also are soups with a yogurt base but you might not be in the mood for soup this time of year. There is yogurt cheese cake - you would need to strain the yogurt for that. Here is a link that might be useful: Bircher muesli recipe

Kale and Quinoa Minestrone Soup (Vegan and GF) INGREDIENTS 1 large yellow onion, diced (2 cups) 3 medium carrots, diced (1 1/2 cups) 2 stalks celery, diced (1 cup) 2 Tbsp olive oil 2 cups diced, fresh zucchini (from about 2 small) 2 cups green beans, cut into 1-inch segments 1 red bell pepper, diced3cloves garlic, minced 1 (32 oz) carton unsalted or low-sodium vegetable broth 1 (28 oz) can crushed tomatoes 3 cups water 3 1/2 Tbsp chopped fresh parsley 1 tsp dried rosemary, crushed 3/4 tsp dried thyme 1 1/2 tsp granulated sugar Salt and freshly ground black pepper, to taste 3/4 cup dry quinoa 1 (15 oz) can cannellini beans, drained and rinsed 1 (15 oz) can chick peas, drained and rinsed (aka garbanzo beans) 2 (heaping) cups chopped fresh kale, thick ribs removed 1 Tbsp lemon juice Shredded parmesan cheese, for garnish (omit or use vegan parmesan if making vegan) 1. In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and saute about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer. 2.Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, granulated sugar, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes. 3.Add in dry quinoa then cover and cook 15 - 20 minutes longer. 4.Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes. Serve warm garnished with parmesan cheese. Recipe Source: adapted slightly from Mind Body Green NOTES from bbstx: I was not concerned with the soup being vegan or GF; I used chicken broth. I have an aversion to chickpeas; I omitted them. I always rinse my quinoa well.

Here is the info, @agmss15, hope you try it and love it like we do. Adeline's Yogurt Unbelievably easy. And making your own yogurt is so much cheaper than buying already prepared yogurt. I get all the ingredients from Walmart. You don’t have to use the heavy whipping cream. I like it because, to me, it seems to make the yogurt thicker than if you don’t use it. Just my opinion. AS 1 bottle Fairlife brand milk in the red bottle* 1 – 2 Tablespoons fresh, unopened, plain Chobani, Fage, or Oikos Greek yogurt I always use 2 T. that are slightly heaping. 1 cup heavy whipping cream (you can omit the cream) Pour the whipping cream into the IP stainless steel insert and add the 2 T Chobani yogurt. Whisk until it is very well mixed together, whisk fairly easily, you don’t want to get a lot of air into the mixture. Pour in the bottle of Fairlife and whisk together well. For the IP 6 quart Duo, select YOGURT Normal (press the YOGURT button repeatedly until Normal displays). Press the +/- to set incubation time to 12 hours. Then press Start. The IP will beep and start counting up. When it is finished, the IP will beep and display YOGT. I do it right before bed. The longer it incubates the tarter and thicker the yogurt. You don’t have to put the IP lid on but I do. You can just use a lid that will fit or sit a dinner plate on top. The reason is that for the yogurt setting no pressure builds up. I just prefer using the IP lid. In the morning do not stir the yogurt or do anything to it, it will not set up correctly if you do. Take the inner pot out and put in refrigerator with a paper towel on top of the pot to absorb condensation and the IP glass lid or a dinner plate put on top. Chill all day. Again, Do not stir, this breaks down the yogurt. Only scoop. Use an ice cream scoop or spoon to scoop out the yogurt and put into jars. You don’t have to put into jars; you can just leave the IP insert in the refrigerator and scoop out as you need or you can scoop into another container, but be gentle so the yogurt continues to be set. This was so very nice and thick. And tastes great. The addition of the heavy cream really helped to thicken it up. I use the yogurt in the place of sour cream, so don’t make a sweetened yogurt. If I want sweetened, I scoop out about a 6-oz serving and add some honey or preserves or granola or Nutella, fresh fruit, or brown sugar, jam, fruit spreads by Smucker’s, apple butter; anything you want and/or a combination of items. To their individual servings, some people like to add cinnamon, white sugar, some 1 T dry instant pudding mix, Jell-O powder, nutmeg, almonds or any kind of nut, coconut, etc. I have even added peanut butter and jelly to a serving - it was really quite tasty. If you want to make a sweet yogurt from the beginning, you can add one of the following to the above mixture before incubating: If adding one of these, use full two heaping tablespoons of yogurt as your starter. 1 14-oz can sweetened condensed milk (you can use the whole can or half of it) 1 16-oz Natural Bliss creamer (vanilla or sweet cream are my favorites) ONLY USE THIS BRAND OF CREAMER, OTHER BRANDS DON’T HAVE WHAT IS NECESSARY TO MAKE YOGURT ACCORDING TO A YOUTUBE VIDEO THAT FRIEDA FRANCHINA TAPED. OR 1/2 14-oz can sweetened condensed milk and 8-oz Natural Bliss creamer and 1 tblsp of vanilla. I purchased these yogurt cups to make yogurt in in the IP: https://www.amazon.com/gp/product/B017Z060Z6/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1 They are also available from the Walmart website: https://www.walmart.com/ip/Instant-Pot-Yogurt-Cups-and-Rack/48568088 So, the way I incubate the yogurt now is a bit different from the instructions above. This is what I do. Pour the whipping cream into an old Tupperware Mix-N-Store Bowl/Pitcher (I like to use this because it is not as heavy as the large glass measuring bowls/pitchers). Add 2 T Chobani yogurt. Whisk until it is very well mixed together, whisk fairly easily, you don’t want to get a lot of air into the mixture. Pour in the bottle of Fairlife and whisk together well. I put the cups into the racks before filling the cups. Then carefully pour into each individual yogurt cup. I do this in the sink, so if there are any spills, they are easy to clean up. Put the lids on the cups. Add 1 – 1 1/2 cups water to the inner pot of the IP. Then lower one of the racks into the inner pot and then lower the other and place on top of the other rack. Put the lid on the IP. For the IP 6 quart Duo, select YOGURT Normal (press the YOGURT button repeatedly until Normal displays). Press the +/- to set incubation time to 8 hours. Then press Start. The IP will beep and start counting up. When it is finished, the IP will beep and display YOGT. I do it right before bed. The longer it incubates the tarter and thicker the yogurt. You don’t have to put the IP lid on but I do. You can just use a lid that will fit or sit a dinner plate on top. The reason is that for the yogurt setting no pressure builds up. I just prefer using the IP lid. In the morning, take the racks and cups out of the IP and put in refrigerator to chill all day. Frieda Franchina: You can use as little as 4 cups of milk directly in the liner, which is a half batch of my yogurt recipe. Yogurt keeps for at least 2-3 weeks and if you make plain yogurt, you can use it as subs for mayo or sour cream in many recipes. I make a half batch which comes out to about five servings. In my Cold Start yogurt recipe & FAQ, I indicate that ultra pasteurized or shelf stable milks can be used. This includes powdered, canned ...and boxed milks. This is great news for those who live in remote areas that have a hard time accessing fresh milk. Frieda has a great blog with instructions for her Cold Start Yogurt. Her instructions are what started me on the way to making yogurt using her method: https://www.friedalovesbread.com/2017/06/easy-cold-start-yogurt-no-boil-method.html *This is a comment from another yogurt maker: I’ve used other brands of the ultra pasteurized, ultra filtered whole milk. I had to strain mine any time I used a different brand milk. I tried horizon and Aldi ultra pasturized organic milks and both were much thinner. Then I played with added powdered milk to thicken it but didn’t like the texture. I finally went back to Fairlife since I wasn’t saving much having to strain it and also the additional time it took to strain which was several hours. Just use Fairlife red bottle milk, trust me on this.