Post spring break 2012

30 Apr

My daughter’s spring break zipped past, and unfortunately, my work schedule did not allow me the luxury to take the much-needed and desired time to slow down and to catch up with her.

I managed to take a very quick day off on Friday, and we (the girls and I) enjoyed a day without rushing about. We also had a “special lunch” at Takumi restaurant, where the daily specials included Ten-don (Steamed rice topped with tempura, battered and deep-fried vegetables, seafood and meat) with a side of hot soba in soup, as well as a ramen special.

Saturday’s bento included:

Baked turkey hambagu, a.k.a. small, individual portioned meat loaf topped with a sweet savory sauce of ketchup + Bulldog sauce + HP sauce (2 tbs each, mixed well).  I include vegetables, such as onion, carrots, celery, mushrooms and garlic, which are minced in a food processor, and mixed well (by hand) into a pound of ground turkey.  I take palmfuls of this meat mixture, and mold them into small meat “loaf” rolls, and bake in a 350 degrees oven for 30 minutes, covered for 20 minutes and uncovered for the last 10.  I baste them with the aforementioned sauce, reserving a tiny bit to add a fresh coat at the very end.  If the meat mixture is too runny from the vegetables, I will sometimes adjust with a handful of steel-cut oatmeal, cooked multi-grain rice, or whole wheat bread crumbs.

Sliced red peppers

Carrot sticks

Onigiri with okaka center

The rest of the week steamed ahead.

Monday included:

Broccoli tempura

Boiled Trader Joe’s cocktail pups, scored

Carrot sticks

Sliced red pepper

Grapes

Tuesday was a similar lunch day with:

Trader Joe’s cocktail pups

Red pepper slices and carrots

Blanched watercress, liquid squeezed out well, cut into 1/2 inch pieces, tossed and flavored well with soy sauce, rice vinegar and katsuobushi  or shaved bonito flakes

Multi-grain onigiri with okaka center, with a nori belt

Wednesday morning, I realized I had forgotten my daughter’s lunchbox at daycare – hence the random tupperware made do.

Whole wheat ziti with marinara sauce and sautéed onions

Celery and carrot sticks

Blanched watercress and shirasu omelette

1/2 of a honey tangerine which my daughters have both fallen in love with.  I found them in a bin at Makinajian Farm, where the label listed it as “Mic’s favorite!”  If the co-owner loves them, they must be good.

Thursday lunch included:

Blanched watercress, liquid well squeezed out, seasoned with okaka.  I try to make sure to drain any extra liquid to try to minimize the potential for messes.

Carrot sticks

Strawberries

Multi-grain onigiri with okaka center, nori wrap.

Friday was pizza lunch!!

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