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
Onigiri with okaka center
The rest of the week steamed ahead.
Boiled Trader Joe’s cocktail pups, scored
Sliced red pepper
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.
Multi-grain onigiri with okaka center, nori wrap.
Friday was pizza lunch!!