Monday featured a shrimp roll with scallions and avocado {in the large compartment resting on a bed of baby spinach}. Very tasty; I could live on this stuff.
The small compartment is green beans {boiled with soy sauce, mirin, wine, and sugar}, mushrooms with garlic, onion, hot pepper and seasonings, and a fruit mix of strawberry, bannana, and pineapple.
Tuesday has some leftover tuna and shrimp. The tuna is cut into 1/2" strips, sauteed in cooking oil, and then boiled in a glaze of soy sauce, mirin, water, and wine { about 1/2 tblsp of each}. And as a last step wrapped in a strip of seaweed. Very good but the tuna was a bit overcooked and the cost of tuna is a bit over ridiculous.
A little hard to see in the small comparment; I will have to speak with the photographer. Okay I'll try to do better. Also in the small compartment is orange-cabbage salad [cabbage, orange, oil, vinegar, salt, pepper]; and a mix of red and green bell peppers blanched with white and black sesame seeds. The large compartment is sweet potato rice {cooked together in the rice cooker, just put the diced and soaked sweet potato on top}, and apple. A nice mix, very tasty, a reasonable amount, it's all good.
Hope I can keep it up. Two days to go; we are off to the beach Thursday evening for more gardening and beach pleasures.
Just thought I'd throw this in. A collage by Jane of a beach house where we stayed on Long Island, Bahamas. The owner/cook was a French/Canadian chef from Montreal; meals were part of the deal, it was a very good time. http://www.chezpierrebahamas.com/
Cheers, Gary
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