But, in less than a week, I’m headed back home to Florida! I’ve been away for over 4 months with only a 10 day trip back home. But this time, I think I’m going to be home for good. I would be excited to get back into my normal routine, but I’m headed home to a new house full of boxes and construction, lol. My normal routine doesn’t exist anymore. It’s going to be an adventure!
But, back to the whole reason you are here.... the bento!
In the bento: a large salad, rice with umeboshi, sautéed beef with green onions, and slices of a super sweet cara cara orange. Please forgive me for the not-so-great iPhone photo ;)
What’s the easiest thing to cook in a hotel room? Salad! Lol! Even though the hotel I’m staying at has a small stove, it is really awkward to use and very quickly gets exhausting and frustrating. So, I’ve conceded and most of my made at ‘home’ meals are salads, but I’m trying to keep them interesting using different ingredients. The one in this bento has red, yellow, and orange tomatoes, blueberries, jicama, and a bunch of chia seeds. The rest of the bento will take me through lunch and into afternoon snack time with a mandarin orange, kiwi, smoked gouda, and pretzel crisps.
Still doing iPhone photos, so I’m sorry for the graininess :)
I’m trying to make the most of my time in Colorado and go sightseeing on the weekends, but the weather hasn’t been very good lately. I do post a good bit of photos to Instagram, if you’d like to follow. Plus, I’d love to follow you back!
I’m starting to roll through all of my favorite ‘no-cook’ lunches like salads, sandwiches, finger foods, etc. What are your favorite ‘no-cook’ items to pack for lunch?
We had spaghetti last night for dinner so of course we are having it for lunch as well. Instead of just throwing it in a box and trying to make it look good, I decided to chop up the noodles and make a baked cheesy pasta. I mixed in shredded cheddar and shaved parmesan, threw some extra cheese on top, and baked it in a small Pyrex bowl. I have fallen in love with using Pyrex dishes for my bentos because they can go in the oven, microwave, fridge, everything. Super convenient. Along with the pasta I packed a snack sized Steeltainer with a simple arugula salad, cherries, a lychee, and a delicious strawberry mochi for dessert.
My family threw a ‘going away party’ for me this past weekend and the strawberry mochi were part of a gift bag full of airplane snacks from my sister. But, I couldn’t help myself and opened them up early :)
My trip to Japan is approaching fast! I’m leaving a week from today and I’m running around like a crazy person tying up loose ends. I’m so excited to go! I’ve always dreamed of going to Japan. It’s going to be an amazing experience to get to live there for an entire summer. I’ll be blogging, instagraming, and videoing the whole trip. I hope you’ll come along for the ride :)
I now have less than a month before I leave for Japan! I’m excited to go but I’m also a little nervous about the flight and working with new people. I’ve been extremely busy getting everything prepared, filling out a bunch of paperwork, getting a place to stay, trying to communicate with my host professor, getting the house and bills ready, making sure the cat is taken care of, trying to get my papers published before I leave, finishing up last minute research, etc. Needless to say, I’ve been a bit stressed the last couple of weeks.
I forced myself to stop all of the millions of errands and chores and take the time to make a nice lunch. I have a fridge full of vegetables that I haven’t had the time to cook or eat. And all of this stress, anxiety, and take-out food is taking a toll on my body. :(
The grocery store had a ton of Vidalia onions and they are so sweet! I made this pasta full of sautéed Vidalia onions, garlic, broccoli, carrots, and tomatoes. I could’ve just eaten the sautéed onions plain, lol. The rest of the bento has an arugula and pineapple salad (thanks for the idea Mom ^_^) separated from the pasta by a row of cucumbers.
Here’s to the rest of the week being easy and stress free! :)
There is so much news to tell! I’m really excited because I’ve been given a summer internship at Waseda University in Tokyo! I get to spend the whole summer in Japan! (Insert the appropriate amount of squealing here ^_^) It’s going to be 10 incredible weeks!!! I’m still having a hard time believing that this is actually happening. Visiting Japan is a dream for me (and to be honest, a bit of an obsession, lol) but to be able to live, work, go to the grocery store, sight-see, and spend over 2 months getting a taste of life in Japan is beyond what I ever could have imagined. Anyway, I’ll post more details about the trip, JSPS, and the EAPSI program in a later post because I’ve got to get back to work. :)
Today I really wanted to take a salad so I have 2 bentos. The salad is pretty run of the mill except those cute little yellow pear tomatoes are home-grown. The other bento has potato casserole, meatloaf, broccoli, mango, and some lemony green olives. These olives are awesome! They’re from a company called Oloves and I instantly fell in love with them. I want to try their other flavors too.
Well, I’ve got to get back to work. Have a good weekend and…
My husband and I are trying to be more disciplined about what we eat. In all honesty we eat pretty well... and I have the bento photos to prove it, lol. Our newest food quest is to eat a lot more salads. I try to keep them interesting by changing up the ingredients and not using lettuce as a base all the time. This lunch salad is the same as the one the night before but it was really good and I wanted it again.
In the bento I have dirty rice which looked, well, dirty. I added some cheddar and cucumber skin flowers to it to make it a little less dirty looking, lol. There is also a big cup of fresh Florida strawberries. The salad has a shredded broccoli base (I bought a bag of broccoli slaw and used it for salads instead of actually making broccoli slaw), jicama, beets, snow peas, cucumber, and carrot.
I haven’t actually been cooking very much lately. Between my crazy schedule, the house getting torn apart because of a pipe leak underground, and my husband working super late nights and weekends with the robotics club at his school, there just hasn’t been much cause to cook dinner. And if I don’t cook dinner, that usually means I don’t have a bento. :( Doug really needed to take lunch with him today so I took the easy way out with tuna sandwiches.
In the Lunchbots Eco: tuna sandwich rolls, a small salad, broccoli, and orange slices.
I’m determined and stubborn today and I’m cooking an awesome dinner whether there’s anybody here to eat it or not! :)
OK, I have to admit... I’m not sure this is even remotely special enough to be called a bento. But hey, it makes me happy and full, so a bento it is! -_^ Along with the blueberry salad I packed some leftover chicken and mushroom pasta from lunch with my mom yesterday. Sometimes, you just have to throw something in a box, right?
I was about to name this bento the “Super Simple Salad and Spaghetti” bento. But, I figured that the “S” bento would be a little easier to read. Honestly, it doesn’t get much easier than this. The spaghetti is leftover from dinner last night, and all the salad required was chopping some cucumber and tomato. The sakura (see, another ‘S’) were punched from sharp cheddar cheese. This lunch was ready to go in less than 5 minutes. Yay!
I decided a few months ago, that the Bento Store was in need of a serious makeover! Well, I finally found a solution that I love and I’m working hard at transferring all of the data over and making it look pretty. But, once it’s done it’ll be awesome! I’ll finally be able to implement coupon codes (gasp, shock, awe!!!), it has automatic inventory tracking (yipeeeeee!), and it should be a lot more user friendly and easier to navigate (yaaaayyy!!!). It will probably take me another week or two to get it a sorted out, but I’m excited!
In the meantime...
Mmmmmmm BBQ! We had a ton of BBQ left over from a family birthday party this weekend. I’ve had so much BBQ I think I’m going to pop! To counteract of the heavy meaty-ness, I packed Hubs a big salad in the bottom tier of this bento. The rest has BBQ chicken, potato salad, and some grapes and cherries. I know it isn’t low-carb, but why let good potato salad go to waste? ^_^
There were some cool updates to the bento store today including some new 3-tier bento boxes, a stainless steel bento sale, and some new cutters and sauce containers.
My dear sweet husband has presented me with quite a challenge this year. He requested that I make his bentos low-carb. Not zero-carb, but he doesn’t want rice and bread every day. It’s a lot harder making bentos this way, for me at least, because I find myself out of ideas for things to keep him full. I’m going to have to get quite creative here soon, lol.
This bento wasn’t too bad because of the salad. I think using these peppery and nutty greens are a little more satisfying to eat than the standard romaine lettuce, so I’ll probably be relying on them a lot. Along with the salad he has leftover beef stir-fry, pluot and plum wedges, grapes, a hard boiled egg, and a mini-Babybel cheese.
I’m looking forward to seeing how well I can keep up with this challenge. If you have any low-carb bento ideas, I can use all the help I can get!
Makiko Itoh didn’t make my obsession any easier to bear with her article on sakura either. It’s a wonderful piece, you should go read it, and it only fueled my sakura dreams.
Guess what? I finally, after months, got so lucky and Shirley of Little Miss Onigiri posted a Facebook link to Anything From Japan and they sell both the leaves and blossoms. This was my first time ordering from them and I was very impressed with how quickly my package arrived. Everything was exactly as stated and arrived in perfect condition!
My first foray into the world of eating sakura had to be a bento. ^_^ Hellllllloooooo sakura ongiri! Both onigiri are wrapped with a preserved sakura leaf and topped with a preserved sakura blossom. Oh my. I’m in love. The blossoms are packed in salt, so the flavor is quite intense (you can rinse some of the salt of if you want, but I like it) and they taste like a cherry blossom crossed with an umeboshi (pickled plum) because they are pickled in ume vinegar. I am in salty/sour heaven right now!
Along with the onigiri, the bento has beef stir fry, a simple salad, and plum and pluot wedges.
Have you had preserved sakura before? Or sakura mochi? What is your favorite sakura dish? I’m also thinking of making a salad dressing with them, do you know of any recipes?
We ended up with a bunch of leftovers for dinner last night. Being that we’d ate the same thing for a couple of days, I couldn’t bear any more chicken for lunch. I threw together a really quick ‘no-cook’ bento to hold Hubs over until I got back in the kitchen.
The top tier has a salad with purple cauliflower! It looks really cool but tastes just like normal cauliflower. The bottom tier has mango, a Babybel cheese, carrot salad, blueberries, tomato, and ham rolls.
The 2-year birthday of Ohayo Bento is coming up next month and I want to celebrate! I’m not sure what to do though, so I made a little Facebook poll to allow you guys to decide for me! Tee-hee-hee. If you don’t mind, click here and head over to the Ohayo Bento Facebook page to cast your vote. Voting will end on May 1st.
I know this bento doesn’t look like much but I’m so proud because it’s my first omurice dish! Omurice is an omelet wrapped chicken-rice dish. I used the instructions from Cooking With Dog and though my omelet skills aren’t even close to hers, it still tasted fantastic.
I’m heading over to California at the end of February to go to the Biophysical Society Meeting and I need some must-do’s and must-eat’s in San Diego. I’m staying in the Gaslamp quarter to be close to the convention center. Any recommendations for food or fun things to do in the evenings?
I’m not sure I’ve fully expressed how awesome the printed wax papers Izumi sent me are! I used 2 strips to wrap up a not-so-pretty bit of casserole. Now I can just pull it out, put it on a plate, and throw it in the microwave without fear of messing up my salad. Brilliant!
Since the casserole didn’t really match the curvature of the box I threw in a Babybel cheese to hold it in place. The rest of the bento is pretty self-explanatory but I will say that I brought along a banana and a little bit of dressing.
I’m now on a mission to find pretty printed wax paper locally. Wish me luck! If you know of any place to get some please tell me :)
I wish I could say that I made this spanakopita (spinach pie) but I didn’t. Hubs and I spent most of the weekend at my parents’ house and the spanakopita is leftovers from last night’s dinner out. The salad is also leftovers and it has romaine lettuce, cucumbers, calamata olives, and huge slices of feta. My mom bought me some beets at the market and I couldn’t resist adding them to the salad.
I was lucky enough to find some more dragon fruit this weekend too! It reminds me so much of a mild kiwi that I thought it would be funny to have the two side-by-side. I know it’s a lot of fruit but I didn’t eat much fruit over the weekend and I have some pretty hearty vegetables waiting for me to cook them this week.
Since it’s officially October I decided to decorate my desk at school for Halloween. I only have a couple of little things so far. I am in dire need of some bats! Hopefully they inspire me to make some Halloween bentos!
Have a great Monday!
This bento looks a bit messy but it’s going to taste fantastic! The salad has some amazing parmesan and the broccoli and cauliflower were sauteed with sesame seeds and some nanami togarashi (a spicy Japanese chili pepper spice with orange peel and other flavors). To go with those amazing flavors we have grilled kielbasa and smashed sweet potato.
The bad part is that when I packed this up in Hubs’ bag I forgot the apple. Oops! I think I forgot the salad dressing too, lol!
I’m very forgetful and day-dreamy today. I think because I had such a productive day yesterday my brain took a vacation. :) Hopefully it comes back soon... and with a tan!
This is a seriously protein packed bento. I didn’t mean for it to be, it just turned out that way. We had soboro for dinner so I packed it on a thin bed of rice with scrambled egg, apple slices, cucumber slices, some nuts for snacking, and a baby spinach salad with some amazing aged parmesan.
I made the soboro pretty basic but tasty by cooking the ground beef with tons of onion, garlic, and lotus root. The lotus root doesn’t add much of anything in the way of flavor but the texture is unbeatable. It was all cooked and seasoned with soy sauce, mirin, and a bunch of fresh ground pepper.
The official ribbon cutting ceremony for our new science building is tomorrow. There’s even going to be a tour and I think I might get to show off our lab. Speaking of which... I need to go clean the lab!
Before I go, I wanted to show off the new picks I put up in the store. I’ve never had the opportunity to have a good bento pick selection so I’m really excited about these. I hope you enjoy!
Have a great week!
I had a bit of a rough day yesterday. Nothing serious, just a little frustrated, but it was enough to make me not want to cook. But, the idea of leaving the house to get some take-out was worse than actually cooking, so I cooked. Maybe we’ll have take-out tonight :)
The easiest thing for me to whip up is stir-fry. While the rice cooker did it’s job I sauteed onions and mushrooms and marinated the beef in some Dale’s. Then got the pan wicked hot and threw in broccoli, cauliflower, and the beef. A few tosses later and... dinner! For lunch all I did was add some mango chunks and a little salad.
Added to What’s for Lunch Wednesday!
Hubs actually requested sausage and potatoes for dinner last night. I gave in to his “man food” cravings but made him eat a big salad first and a corn on the cob.
For lunch I packed us matching bentos but didn’t take photos mine. We both get a big box containing salad with green goddess dressing and a Lunchbots with sausage and potatoes, corn on the cob, an overripe nectarine, some celery sticks, and a tomato. I know we have tomatoes in the salad but I couldn’t find anything else to fill up that little space.
A little bit of store update: the insanely popular bright Color Life bento boxes are back in stock as of today! Yay! There are also a few brand new products that I’ll post up as soon as I get good photos of them. Once the new stuff is up I’ll change the sale item. Don’t forget, you can request an item to go on sale, just email or comment about it and I’ll put it on sale ASAP.
Things are finally settling down a bit in the new physics building. The lab is starting to run smoothly again and we even have our own desks outside of the lab! I’m going to spend the morning setting mine up. I’ve been really looking forward to having a quiet space, there are way too many distractions in the lab, to finish writing my dissertation proposal. Hopefully I’ll be able to make a lot of progress pretty quickly.
I love the fruits of summer! For lunch I packed Hubs a lychee, blueberries, and nectarine slices. I’m so happy to have lychee again. The bulk of the bento is a fresh salad, steamed broccoli, a Babybel cheese, rice cooked with vegetable broth, and a few slices of turkey sausage.
I’m so jealous of Hubs’ bento I think I’m going to go make one for myself too!
Have a great week!
I thought of a name for this bento, yay! Probably has something to do with not feeling so sick. :)
Today’s bento for Hubs is just a simple ham sandwich and a salad. Nothing fancy, but sometimes, a plain old sandwich is just the right thing.
We still had some leftover gyoza so I added them to a salad for today’s bento. The salad has a mix of butter greens, romaine, olives, purple cabbage, jicama, tomatoes, radishes, and mango. I added a pickled plum on there too ^_^
Still no Easter themed bentos for me and I fear I have run out of time. I have a ton of work to do tonight and may not even have time to cook. *sigh* Guess I will have to wait until next year.
Speaking of all of that work.... gotta run!
My mom and I had a wonderful time visiting with family this weekend. Now it’s time to catch up with all of the house work that didn’t get done!
We had a quick and simple dinner of grilled pork chops, rice, corn on the cob, and a salad.
For tomorrow’s bento I added seaweed salad, tamagoyaki, oranges, and green beans to the leftovers. Once again I was able to take my photo before the sun went down. Yay! I love sunlight!
Time to go unpack! I hope you have a great week!
After hubs took this bento to work I uploaded the photo to my computer and noticed the wonderful lighting job on the salad. Lol! It’s so dark! I promise it doesn’t look that way in real life ^_^
Today’s bento was really simple. Just a roast beef sandwich, cabbage salad with mango, olives, and tomato, and some tuna salad stuffed peppers.
The tuna salad isn’t just any old tuna salad. Instead of using mayonnaise I used the last of the ricotta that I had in the fridge. It’s nice and thick and creamy. Yum!
After our lab group meeting this morning I’m off for my weekend getaway. Have a great weekend!! See you Monday!
Hubs is a strange creature. He is such a meat-a-saurus most of the time but every now and then he starts craving salads. The other day I packed him a salad and he loved it.
So today, what we have is a big salad bento, the ultimate salad! I packed it in the Lunchbots Eco because it’s the biggest bento I have, and if all hubs has to eat is a salad, it better be a big one.
So, what’s in it? Everything but the kitchen sink: romaine lettuce, green olives, blueberries, purple cabbage, fresh raw green beans, sweet red and yellow peppers, imported Italian parmesan cheese, and potato and egg salad.
Don’t forget about the free birthday bento items with every order until midnight March 4th! Just mention Happy Birthday in the notes to seller.
The next few days are going to be insanely busy. Friday is my birthday and we are having a dinner at my mom’s and Saturday morning my flight to Baltimore leaves at 7AM. Between now and about noon tomorrow I have to do all of my laundry, pack, go shopping, finish my presentation poster, submit the poster to be printed, get my new fancy pants hemmed, finish about 5 hours worth of grading, and run up to school and get scantrons read. Oh yeah, I also wanted to pack myself an in-flight bento!
Phew, what a week!
Today’s bento is pretty simple, just a sammy and a salad. The sandwich has turkey, tuna salad, chipotle mustard, lettuce, onion, and cheddar cheese.
On top of the salad are two chinks of the most amazing parmesan cheese I’ve ever had! My mom and I found it at the store. It’s imported from Italy and kind of pricy but it’s worth it! I didn’t know parm could taste that good.
After the long weekend of exploring and trying new things, it’s nice to have something simple and tasty.
Added this one to What’s for Lunch Wednesday!
Yesterday was Valentine’s Day and hubby and I spent the day and evening ... mostly working. Boo hiss boo! We wanted to try out our fancy new grill that my parents brought over the other day but we were out of propane. We might have to wait until next weekend to break it in.
I needed to make something that was fast so I set up the rice cooker and used the steamer basket to steam some sweet potato wedges. I thought the pork sirloin I bought would cook pretty quickly on the stove but it actually took longer to cook than the 2 cups of rice. It was worth it in the end because it tasted fabulous!
I seasoned the sirloins with garlic, pepper, salt, and a little bit of a pre-made grilling seasoning. Since I am out of oil, *sigh*, I seared the meat in a pan with some butter, mushrooms, and onions. Once both sides were nice and brown I took them out and deglazed the pan with about a cup and a half of red wine. I left the mushrooms and onions in the pan to simmer, added a little bit of ketchup and a little bit of garlic then put the pork back in to finish cooking in the sauce.
I completely forgot to take a picture of our plates last night but I served it with a slice of feta cheese on top of the hot pork. The cheese got really soft and added a ton a flavor.
The rest of the bento is pretty basic: leftover sweet potato used as a divider and a spinach salad with blueberries and carrots.
The hot dog party was a lot of fun because I saw everything from the most scrumptious hot dogs with amazing toppings to cute little hot dog sushi. If you aren’t on Twitter ... come join us!
My party addition is pictured below...
It is beer braised hot dogs with lotus root on a bed of sauerkraut with spicy sweet potato fries. This recipe is so easy, you have to try it! The hot dogs were super flavorful and the lotus root really gave a great texture addition.
So, how do I go from this dinner to bento?
I started by putting a thin layer of sauerkraut over about 1/3 of the bento (this is the Lunchbots Eco), placed the silicon cup and baran, filled in the open space with salad, filled the silicon cup with kiwi and blackberries, then added as much of the hot dog mixture that I could fit. I’m also sending a little side of salad dressing.
Beer Braised Hot Dogs with Lotus Root
1 package of hot dogs, sliced (I used Hebrew National)
1/2 onion, chopped
2 cloves of garlic, chopped
1 tbsp Worcestershire sauce
1 tbsp butter
1 cup of beer (I used Yuengling Lager)
about 10 slices of lotus root, quartered (You can substitute with water chestnuts and get a similar taste and effect)
1) Heat the butter in a pan on medium high heat. Drizzle the Worcestershire sauce over the sliced lotus root so they soak up the flavor. When the butter starts to bubble add the hot dogs, onion, and lotus root. Also add a little salt and pepper.
2) Continue to cook on medium high heat to get the hot dogs nice and brown.
3) When the hot dogs are almost finished add in the garlic (I like my hot dogs really browned so I use quite high heat to sear them which would burn the garlic if I added it at the beginning.)
4) Let cook for another minute then add the beer. Use your spatula or spoon to scrape the brown bits off the bottom of the pan right when the beer is poured in, then put the lid on the pan, turn the heat down so you get a simmer, and let cook for a few more minutes.
5) Serve over a thin bed of sauerkraut. If you don’t like sauerkraut, shredded cabbage (cooked or raw) would be really tasty.
Oven Baked Spicy Sweet Potato Fries
Salt (Kosher sticks better)
1) Peel and slice into sticks as much or as little sweet potato as you think you will eat.
2) Toss potato sticks with a small drizzle of vegetable oil. If you get too much you can drain them on paper towels.
3) Sprinkle with salt, pepper, and chili powder then arrange on a cookie sheet.
4) Cook them under the broiler on high on the top or next to top rack of the oven. Watch them close, they go from brown and delicious to charred bits in no time! When they get nice and brown flip them over and get the other side brown as well.
These “fries” are good plain, with ketchup, or my favorite, a mix of 1 part ketchup to 1 part Sriracha Chili Sauce. ^_^
There’s a new sale going on! The nori face punch bundle is on sale!! Not only is it buy 3 get one free, it’s now an extra 10% OFF! Yay! Sale is good until Tuesday Feb 8.
Added this to What’s for Lunch Wednesday.
Mmmmmmm I love rabbit food! Lol! Today’s bento is just a salad, but not just any salad, a super colorful yummy salad. It contains.... romain lettuce, yellow summer squash, green olives, tomatoes, cucumber, and purple cabbage. Sometimes it even comes with a little white and pink kitty cat!
I packed it in the Lunchbots Uno (these are totally our new favorite bento boxes) which is on sale this week. Also, every single order at the store gets a free bento gift! Woot!
Speaking of kitty cats, my little Stinker is growing up so fast! I got all sad about it this morning because for the first time, to my knowledge anyway, she jumped straight up onto the kitchen counter from the floor! There is no way she should be big enough to do that, I’m not ready for her to be grown up yet ;)
Are you all ready for the holidays? I’m not. I still haven’t even started! No joke! Not a single decoration, not a single gift, not a single cookie, not a single thing baked, not a single Christmas song, nothing, absolutely nothing except 3 walls of a gingerbread house. To be honest, I think we might actually skip having a tree this year, there is just too much going on and we work too much to have the time for it. Not to mention Christmas is only a week away now! Makes me sad, this is going to be the most un-Christmasy Christmas we’ve ever had. *sigh*
I’m not sure how many bentos I’ll get to make between now and the new year but it should at least be a few.
I hope all you have wonderful holidays! Don’t be stressed, just enjoy yourself and the company of your friends and family!
No need for a snack bento today because we are having the Physics Department Christmas Party. They usually have a pretty good spread with tons of fruit and veg, so I’ll just snack there.
Lunch today is a cracked pepper turkey sandwich with baby spinach, purple cabbage, and cheddar cheese. On the side we have a baby spinach salad with some tomatoes, green olives, and sharp white cheddar. I threw a chopped up ume in mine :)
I bought some candy and pre-made gingerbread so, hopefully, this weekend I’ll actually be able to build a gingerbread house! What holiday crafts are you doing?
Take care and stay warm!
Yep. This is another 5AM bento! I put it together in less than 5 minutes because it is all leftovers: green beans, pork chops, roasted sweet potato, and a salad. I also sent along a banana on the side.
Today was a good day. My mom came over to visit with me because she wanted to meet Stinker kitty. We just hung out at the house, talked, played with kitty, and went to lunch. We ate at a local Indian buffet and got to try a lot of cool foods that we normally don’t eat. I definitely got all of my food genes from my mom, she’ll try anything and can find something to like in almost all of it!
I’m hoping to have the photos from the family reunion together tomorrow :)
This weekend was so busy! We drove 6 hours Saturday morning to make it to our family reunion at noon, went to the reunion, hung out with family, then drove 6 hours back home on Sunday. What a trip! I took a few photos of the feast but haven’t downloaded them all yet, so I’ll post them next time, the food was fantastic as always!
When we finally got home I realized that we didn’t have any food in the house so I had to make a grocery run. Needless to say, I was not going to cook. So we ate Publix subs for dinner and I put this sammy roll-up bento together for D.
The roll-ups are made with a pesto wrap, ham, Muenster cheese, and lettuce. He also has a little salad and I packed him a peeled orange as well.
After this crazy busy weekend, D starts to leave to go to work (at 5:30AM) and guess what? ........ his car won’t start. :( I can’t think of a better way to start a Monday. Arggg!! So he takes my car and I plan on getting his fixed then going to school. Of course I then remember that we are having a lab safety inspection at 9:30AM and I don’t have time to get it fixed. I ended up having to walk to school and got all hot and sweaty. :(
I did treat myself to a Smoothie King breakfast though, since I had to walk right past it ;)
I hope all of your Monday’s are starting out better than mine!
I added a Stinker kitty picture to make myself smile. :) After I took this photo I realized that she had bad eye crusties so I wiped them off for her and she didn’t even fight me. So sweet. This pic makes me want to walk all the way back home! Lol!
Added this bento to What’s For Lunch Wednesday!
D’s stomach was bothering him yesterday so he asked for some comfort food today. He has a salad, a salami, cucumber, and lettuce sandwich, and some nectarine slices stuck in there at the end.
Today’s post will be quick, lots to do, so little time. :) I’m presenting my research at a conference on campus tomorrow. Wish me luck!
This is my first time using kamaboko (the bright pink and white stuff on the left). It is steamed fish cake that comes in a log that you cut slices off of. I haven’t decided if I like it or not, I might have to try it with a few different things first. :)
The main course today is a salad of lettuce, cabbage, carrots, green olives, palm hearts, and pickled ginger. I’m taking mine with ginger dressing but D is having ranch.
The interesting part of today’s lunch is the pasta. I sauteed chicken, onions, and garlic in a little bit of butter and furikake. Once it was cooked I added a whole mess of cherry tomatoes and let it all cook down. To counteract the acidity of the tomato I added a little bit of mirin and threw in some asparagus at the end, poured it over whole grain pasta shells and voila!
It was cool because the ingredients of the pasta screamed italian to me but the seasoning were all Japanese. It turned out pretty good, I think I’m probably going to make it again. I used yasai fumi furikake (vegetable) because I didn’t want it to turn out fishy.
I’m still trying to get used to twitter. Wow, it is information overload! I keep telling myself “It’s not like a blog. I don’t have to read every single post from every single person I follow.” Lol! What an adventure :) If you have a twitter account don’t forget to follow me, I’m @ohayobento (the link is in the sidebar).