Tuesday, December 22, 2009

Mr. Bento

I got a Mr. Bento last week! It is so cool, and will be great to take my lunch along on our many work road trips. This really holds A LOT. This is my lunch and breakfast. From the top left, I have garbage bread, sweet potato salad and olives, Fage 0% Greek yogurt with mango butter, and tamajoyaki.

What is garbage bread you ask? Well, it's pizza dough- I prefer whole wheat-rolled into a rectangle, topped with whatever ingredients you like, rolled up, baked at 350 for about 40 minutes and then sliced. True to it's name, mine had ingredients I had to really get creative to put together. I started with sun dried tomatoes and bacon, but thought it needed more substance. I then smashed up a can of great northern beans, added some fresh garlic and just a tiny bit of water to thin it. I first spread this on the dough, then topped with the tomatoes and bacon. I also added some black pepper and crushed red pepper.
Surprisingly, the beans "disappeared" in the final product. I couldn't see them or taste them, but I didn't feel as guilty knowing that bit of healthy goodness was hidden away.

I've already made my bento for tomorrow. I doubt I have time to post again until next week, so I am posting it here. Tonight after visiting a sweet little old lady and then some last minute Christmas shopping, I decided that cooking was not in my plans, so I called in an order to O' Fusion, one of my favorite new restaurants in town. I tried something new--Garlic Pork, which was described as "fragant vegetables with meat of your choice (pork!) in a spicy red garlic sauce." Now, I like vegetables. I do. But this was the first dish from there that I have been disappointed in because those fragrant vegetables consisted of broccoli. Had I eaten in, I would have complained, but didn't realize until I was home. Oh well. I ate some anyway, and have enough for two meals left over! I also got an order of Tom Kha Gai soup. This is chicken in a coconut broth with vegetables. Very rich and flavorful. However, mine is better.
Here is tomorrow's breakfast and lunch. Garlic pork with broccoli and garlic rice, yogurt with pineapple/mango preserves, more sweet potatoes and olives, and Tom Kha Gai soup.

Monday, December 21, 2009


Who is currently working on his prepositions--on vs. in. :)

Thursday, December 17, 2009

Name That Dog!

After much careful consideration, I've narrowed the name possibilities down to four. They are none of the same ones I have considered since meeting this little guy on Sunday. Go figure.
Anyhow, isn't he a cutie? He is just the sweetest thing, and I think the medicine my little Peanut needed after losing Harley (I may post on that later). Anyhow. Read on for the choices.
Cosmo, Copper, Ember, or Zephyr. I have a favorite, but I'm not telling yet!

Wednesday, December 16, 2009

Three in a Row!

Wow, three days in a row to Bento AND to blog? Amazing! So for tomorrow's lunch, I have some broccoli and bok choy cooked in a bit of sesame oil with garlic and soy sauce, marinated flank steak, brown rice, more sweet potato goodness. Have I mentioned that I LOVE this salad? Have I mentioned that I bought 8.5 lbs of sweet potatoes yesterday? Also some more cranberry salad and a couple of my favorite blue cheese stuffed olives--pure goodness.
About the flank steak. Remember the sweet potato/peanut butter sauce I made for the noodles for Bento #1? I have some left over. I HATE wasting food. So, I thinned it with water, added sesame oil, lime juice, Sriracha, a bit more peanut butter, and marinated the steak overnight. Then I pan broiled because my grill is out of gas for the time being. I like my flank stake on the rare side of medium. Not quite rare, but more so than medium well, otherwise is gets too tough and is difficult to eat.

I got several interesting comments on my Bento today. The cold tamagoyaki turned one person off. Truly, I would have me too until I tried it. Something about adding the tiny bit of sugar makes it taste so much NOT like an egg. Not that that makes any sense. You just have to trust me on this. Try one. You'll like. I'm not crazy about eggs, and I actually LIKE this.

Tuesday, December 15, 2009

Another Bento!

So, two days in a row! I have the same sweet potato salad, but made with white balsamic vinegar and not as much so hopefully I don't drown out the sweet potato flavor again. In the silicone cupcake cup, I have a simple cranberry salad. The bottom layer is roasted broccoli with a dusting of Parmesan, blue cheese stuffed olives, and another tamagoyaki that is sort of hidden under the broccoli. I have to admit-I don't like broccoli. I buy it because I know it's good for me and with hopes that I'll find a way to incorporate it into my diet. I ate some tonight for dinner, along with an egg tamagoyaki because what is easier than a two minute egg?

Monday, December 14, 2009


OK, so it's been a while. I'm back. I don't know if it will be permanent, but as for right this instant I am here.

I made my 2nd Bento tonight. The 1st really shouldn't count though, because it was more of a snack/breakfast. Not lunch. Tonight I made lunch. For tomorrow. I may try to do this a couple or three times a week. We'll see.

So. What did I put into my bento? Sweet potatoes. Lots and lots of sweet potatoes. I shredded a sweet potato, mixed it with a homemade balsamic viniagrette spiked with some cayenne and chili powder, added some chili-toasted pecans and golden raisins. Next, I shredded a sweet potato (do you see a pattern here?). I boiled it until tender. I pureed it with some peanut butter, garlic, S&P. I mixed this with some organic brown rice udon noodles. It looks ugly, but it tastes good so I am happy. That is the big layer. The small layer is made up of 5 blue cheese stuffed olives (my latest guilty pleasure-I can't get enough of them), some Food Should Taste Good sweet potato tortilla chips, and a 1 egg tamajoyaki (Japanese omelet). There was also room for one hershey's kiss mint truffle.
Oh, and here is a picture. I must say--it doesn't look appetizing. The pretty sweet potato orange is covered up by other things. Oh well. As long as it tastes good, right?

And many thanks to Avie at Avie's Bento for giving me my very first bento and answering all of my questions.