Tuesday, February 23, 2010

Man Size Bento

Apparently Bento boxes come in slightly different sizes but we only have two of one size.  There has been some mild wining on the home front about overpacked man-sized bentos.  What the hell; a guys got to keep his weight up.  Plus this is a short week; off to the beach on Friday, so I had to pack a lot into four days.

Henoplen: collage by jane

By the way does anybody really still care what we have for lunch or is it just color fascination and food art.  I have to admit part of the thrill is packing the box and the multiple textures and colors.  Get it where you can.

Monday, Feb 22, the large comparment has shrimp shushi with avocado, asparagus or scallions and two cornichons.  The small comparment is cauliflower curry, sugar snap peas, mixed marinated bell peppers, and a little fruit mix of apple, orange, and pineapple.  In the small picture on the left are the vegetables and shrimp during the prep stage.  The veges are easy.  Blanch the peppers and marinade in basil, olive oil, and rice vinegar, salt & pepper.  The cauliflower is the same process with curry added.   The snap peas are sauteed in oil, then soy and coarse salt added.

Tuesday was a rice mix in the large compartment plus broccoli, carrots, and cherry tomatoes.  The rice mix was 3-4 end pieces of the sushi roll of Monday that fell apart and then were shredded; plus snow peas.  Waste not, want not.  The small compartment includes haddock teriyake, cheesy boiled potatoes with snow peas, and a fruit mix of purple & green grapes, bananas, and pineapple.  I am not quite sure what makes teriyaki teriyaki but it is basically a cooking mix of mirin, soy sauce, cooking oil if needed, sometimes a little sugar, and sake {I use white wine}.  The top two little jars are wasabi dry and with water added.  I mix a small amount on Monday and leave it at the office for the week.

Big plans for Wednesday with a little less food to keep the peace.

Cheers, Gary

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