I do not know where the last few months have gone. Between the dizzying daily routine of work, followed by the relentless wheel of routines, I found myself shocked to be mired in the middle of October.
I have been packing bentos for both girls these days – with little time for decompressing or downtime. A few evening were spent on the laptop at the kitchen table, battling the desperate attempts of my cat Spencer, to settle down in my lap as I feverishly tapped away at keyboards and calculators.
This year, both girls are at the same school, and often have an opportunity to eat together.
The little one loves onigiri, while the older one prefers raw vegetable slices and sticks.
Edamame is a definite hit with the older one – the empty pods in a neat pile, while the little one sends her beans intact.
Quinoa has joined the repertoire – I gently wash, and simmer the grains in a stock – vegetable, chicken, dashi, or in some cases, roasted red pepper and tomato soup!
Raw cauliflower and turnip slices, pickled in soy sauce, rice vinegar and ginger are often requested.
A dear friend’s husband caught porgy – and I found creative ways to cook the delicious fish – grilled, baked, porgy fish cakes, porgy omelette, porgy chowder… The porgy fish cakes do make appearances in the girls’ bento.
Grilled chicken wingettes and drumettes are always a hit, as well as turkey meatballies – the poultry always sourced from our beloved Makinajian Farms. I have packed them simply seasoned with salt, pepper and lemon juice, while other times, with a sweet-savory ketchup/HP sauce/Worcestershire sauce glaze with the meatballs, or a teriyaki glaze for the wingettes.
Below are just a few samplings of recent bentos… And more to come!
(porgy fish cakes!) … and I technical glitch where I can’t seem to figure out how to rotate this photo!!