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Lunch Box 426: Face front please. [Aug. 24th, 2007|07:35 pm]
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Today's bento lunch is brought to you by the numbers 2 and 9, and the color orange.

To start with, I have cucumber, crab, & cream cheese sushi, which looks totally bland because all three of those items are so pale they blend in with the rice. If I'd realized that I would have added some masago to pretty 'em up. The flavors are more vivid than the colors, thankfully! One is turned on its side to show the odd nori I've been using.

I have some edamame, some steamed kabocha - If you see that stuff in one of my lunches you know you're going to see it again and again; it takes a while to eat a whole steamed squash! - and banana gyoza.

By the way, I will be on vacation until Wednesday the 5th. Since I'll be at a convention - Dragon*Con in Atlanta - it's not likely I'll be packing bento lunches. See you next month!

(Website post, with links to recipes.)
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Comments:
[User Picture]From: kecchin
2007-08-30 11:07 pm (UTC)

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Hi - I know you're on vacation, but I thought I'd leave a question for you when you return. I've been looking at your recipes, and I really want to try both the Steamed buns (as well as a few of them with nutella - yum!) and Kushi dango.

I managed to find (to my surprise, actually) white rice flour in my grocery store. I can't find potato starch, though. Can I substitute corn starch as I've seen on a couple other recipes? I love Asian Food Grocer, and they DO have potato starch, but I was hoping to avoid the whole '$5 shipping for a $2 item' thing.

Thanks so much!
[User Picture]From: mylunch
2007-09-07 02:00 pm (UTC)

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Corn starch can be used. You will lose hardcore points, but if your priorities are so messed up that you're only thinking about your budget and the taste of the food, go ahead. ;)