It’s been quite a while, dear reader, and my life was quickly overrun with various changes. Our beloved dog passed away, and I started a new job involving a longer commute, and different hours.
Of course, my blog suffered dearly, as I was unable to juggle everything as gracefully as I hoped.
Needless to say… A small triumph, despite the blizzard that whipped past the region last week, dumping 2 feet of snow, or the snow-sleet-freezing rain-snow fiesta that blanketed the area again…. I managed to pack my own bento today, inspired by a mouthwatering piece from Serious Eats I’ve salivated over the past few month.
I followed the basic steps – layering cooked udon noodles (I started with kanmen or dried noodles) and added blanched snow peas, carrots, scallions, a generous bit of roast chicken from Makinajian Poultry Farm – their herb roasted chicken has the most deliciously aromatic skin and juicy meat – and a teaspoon of Better than Bouillon, mushroom into my trusty Nissan Thermos.
Lunchtime came, and I filled the thermos with hot water, resealed the goodness for four (long) minutes, and voila!!
The photos truly are snapshots of the moment – however, they don’t capture my anxious moments before opening up the container revealing my long, anticipated udon lunch!!
I’ve had a few unsuccessful batches, where I sadly ate my mistakes – underseasoned soup, poorly drained noodles resulting in a gelatinous mess at the bottom, raw vegetables that didn’t seem to warm up despite the amount of time I kept the lid on…..
However this time, dear reader, it was a success!!