Thursday bento included:
Roasted Trader Joe’s pork tenderloin – I had seared the pork tenderloin, and roasted in a covered Corningware for 25 minutes at 325 degrees. I let it rest, and allowed it to cool before slicing.
Steamed multi-grain onigiri with a konbu (kelp) and tarako (cod roe) center. I had picked this goodie up at the Japanese store. The konbu is simmered in flavor-rich, soy-sauce and mirin, and julienned.
Blanched string beans
Pickled turnips slices and celery rib and leaves. These sweet, crisp slices are marinated overnight (and beyond) in soy sauce, rice vinegar, slivered ginger, sesame oil and lemon juice for today’s version… I’ll make a used marinara sauce jar full of this pickle – but between the girls and I, we quickly munch through an entire batch within 24 hours! Often, I’ll start over the very next day with variations in the marinade.
Papa is off to New Orleans with some friends – I’m trying to keep my wits and patience together with my foot, and the thought of maneuvering through the weekend activities on my own. This too shall pass!
I spent the weekend hobbling about, trying to avoid putting too much pressure on my foot, while trying to maintain sanity and my normal schedule.
School, lessons, chores… I somehow managed without asking too much help from people – but it was overall, an exhausting experience. So exhausting, the girls, cats and I collapsed in a heap on my bed on Sunday afternoon to enjoy a mid-afternoon snooze in a sun-spot. Perhaps I’m normally zipping around like a hare, but these past weeks, I’ve been lumbering like a tortoise.
Monday bento included:
Baked turkey meatball – ground turkey, minced celery, carrots, ginger, scallion, steel-cut oats mixed well and baked in a 350 degree oven for an hour
Whole wheat pasta tossed with sliced pre-cooked pork sausage, beet greens, broccoli, mushrooms and marinara sauce… similar to last week’s linguine recipe
Sliced turnips and celery “pickle”
The warmer weather is reminding me the garden needs to be cleaned and prepared… Thanks T for the reminder!
Spring never bothered to check in, and we are sweltering in hot, hazy, muggy, heat – in the beginning of June!
Today’s lunch broke away from my onigiri streak – partially because the girls will be having onigiri bento for my older daughter’s Undo-kai, or sports day, this weekend (weather permitting). I declined to pre-order a bento from the school – I figured my husband would prefer a sandwich – so my intentions are to pack a fun lunch with boiled eggs in cute shapes, mini-sausage, vegetable sticks, and fruit for the onigiri eaters, and a sandwich for my husband.
Today I packed:
Thai rice noodle salad with a Spenmax twist – julienned celery, carrots, bok choy, kohlrabi leaves sautéed very quickly over high heat, and then tossed with pre-cooked rice noodles (conventional) in a soy-sauce-sesame oil-ginger-lemon juice dressing. Spenmax, since authentic Thai cuisine would have more complex flavors, and most likely include peanuts. I love that Makinajian Poultry Farm has a lot of home-grown produce for sale, so I can add and experiment with various flavors and textures. Their strawberries are absolutely delicious, and I need to call in advance to have them hold a pint for me!
Boiled egg – in a heart
Blanched asparagus spears
Watermelon (not shown)