Wednesday featured guest bento chef Jane who made the egg omelet rolls {egg, red pepper, & shallots}. Broccoli and a fruit mix of strawberry, blackberry, and banana finished the small comparment.
The large comparment is turnips with cumin in a rice medley; basically cubed turnips, chopped canned tomatoes, peas, and carrots with cumin seed, red chili, and trumeric. Takes about 20 minutes for the turnips to cook with the spices, tablespoon of vegetable oil, and a half cup of water. Then mix all with the rice. To the right is sliced avocado with lemons.
Thursday was the final lunch of the work week and was put together quickly with what was on hand. The top small comparment is quick boiled red bell pepper with black sesame seeds, three rice balls, three olives, and the balance of the brocolli.
The larger comparment is sliced boneless chicken filets {from the freezer} with pototoes, chopped tomatoes, garlic, fresh ginger, red chili, salt and pepper. The fruit is a repeat of Wednesday to finish up the fruit on hand.
And that was the week.
Gary
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