This is Hayley’s last summer of camp before she goes off to college. sniffle.. For the third year in a row she’s attending the Paper Mill Playhouse Summer Musical Theatre Conservatory. It runs for about five weeks and then there’s a wonderful New Voices Concert show. This year’s show is called Spring Awakening. I can’t wait!! squeal!
Kids from all over the state of New Jersey and New York audition for this conservatory. It’s really quite a feather in their cap to be accepted. This wonderful program has helped train and launch the careers of many Broadway and film stars.
Hayley just loves the whole experience…the teachers, the other kids, the training…everything. She comes home very tired, but also happy. She’s been acting and singing since she was old enough to carry a note. I guess it runs in our family as I was a theatre major in college and Hayley’s older sister Mariah, who also attended the Paper Mill program, is a theatre and dance major in school now too. I think their dad scratches his head sometimes and wonders if any of his genes got in there anywhere. haha
Because the program is rigorous, good nutrition is quite important. Also, this is the last time I’ll be making my baby lunches before she leaves for school. I try to make them special. It’s my way of
babying pampering her a bit this last summer before she heads off to that country club college down South.
Today’s lunch is one of her favorites, Veggie Sushi, an apple and some whole grain chips. Gettin hungry? Do you have a special lunch you make for someone?
Here’s the printable.
- About 5 slices each of your favorite veggies
- A small handful of any kind of salad greens
- 1green onion, thin sliced
- 1 to 2 Tbsp. cream cheese (I used the whipped kind for easier spreading.)
- 1 whole grain wrap
- salt and pepper to taste
- soy sauce or salad dressing for dipping (optional)
- Use a peeler or knife to julienne your veggies.
- Thinly slice the green onion.
- Lay our your wrap and spread on the cream cheese and then sprinkle with the onion.
- Layer on your salad greens and your thin sliced veggies.
- Gently roll it up and slice it into 1 to 1½ inch pieces.
- Set the pieces upright in your container like sushi.