| Lunch Box 579: Snails |
[Jul. 21st, 2008|08:57 pm] |
 Molluscs for lunch today! But not my usual molluscs (octopus and squid). Today I have periwinkles with garlic butter, the periwinkles being the odd bits at the lower left and the garlic butter being in the blue-lidded container next to 'em. Above that I have edamame and baked Japanese sweet potato. To the side, some more of my weird, frozen-and-thawed marinated, stir-fried tofu; and finally some blue country cornbread.
(Website post, with links to recipes.) |
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| Lunch Box 575: Pride in my lunch |
[Jun. 27th, 2008|07:15 pm] |
 I will eat the rainbow today! Red cherries, orange & yellow steamed carrots & yellow squash, green edamame, blue country cornbread, and baked purple sweet potato. And lest anyone forget the earth tones - representing the end of the rainbow or something - some mushroom turnovers.
How about that, I packed a vegetarian meal. Not vegan, however, as there are dairy products in the cornbread and turnovers. I'm not quite that hardcore.
(Website post, with links to recipes.) |
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| Lunch Box 572: In memory of George Carlin |
[Jun. 24th, 2008|10:37 pm] |
 By now everyone in the continental US knows that George Carlin passed on this past weekend. What can I say, he was a funny man and the news made me sad. So, here I am, making a bento lunch that is a salute to him, sorta-kinda. It includes meatcake, AKA meatloaf, and blue country cornbread, which is classic blue food. Blue food, man.
There's also steamed sugar snap peas, some mushroom turnovers I bought at Trader Joe's, and cherries, but I can't tie those in to Carlin because they weren't going bad in the back of my fridge.
Tomorrow: The seven foods you can never use in a bento!
(Website post, with links to recipes.) |
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| Lunch Box 568: Return of the purple spuds |
[Jun. 16th, 2008|08:18 pm] |
 Today I have some chicken & vegetable curry, which is always a quick and tasty meal. Ya gotta love something you can make out of whatever's in the fridge, stir-fried a little and then curried up. Then there's a pair of baked mini-potatoes, one regular and one purple one. (The apparent discoloration on the purple one is actually melted butter.) I used edamame as packing material. Finally, I have blue country cornbread, which is sweet enough to be used as a kind of dessert.
(Website post, with links to recipes.) |
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| Lunch Box 562: Beach chicken |
[Jun. 3rd, 2008|06:58 pm] |
 Mmm, I do like me some Greek chicken! So, here's some more over couscous, which I made with some pseuki yaki broth from my freezer. That's an odd combination, but it tasted fine. Then there's blue country cornbread, which one of these days I will photograph decently so you can see the actual color, and a fruit salad made with kiwi fruit, grass jelly, and coconut gel. Hmm, only one of the three is actually a fruit, but what else am I going to call that?
(Website post, with links to recipes.) |
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| Lunch Box 561: We have arrived in Greece. |
[May. 29th, 2008|07:54 pm] |
 My mother finally told me how to make Greek chicken! It turns out that I got pretty close when I cooked baked chicken breast last week; I just needed to add a few steps. So, here at last I have my Mom's Greek chicken. It's accompanied by ohitashi (with a little container of mayonnaise), blue country cornbread, a mandarin orange, and some fresh longans.
(Website post, with links to recipes.) |
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| Lunch Box 560: Steak, potatoes, and cornbread |
[May. 27th, 2008|09:18 pm] |
 I realized after I made this that I had a weird twist on the Southern American steak 'n' taters 'n' cornbread dinner. I've got niku jyaga, which is Japanese for meat & potatoes, and blue country cornbread (made with cornmeal from blue corn). The fresh longans aren't American at all, but persimmons are out of season.
I baked this batch of cornbread in an iron skillet. It cracked in a weird but amusing pattern. Who watches the cornbread?
(Website post, with links to recipes.) |
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| Lunch Box 551: All-natural blue |
[May. 7th, 2008|12:19 pm] |
 Last year I went on a blue-food-making jag. Nearly all of said blue foods involved food coloring. Well, here's some more blue for ya, and this time the color is all-natural: blue country cornbread. It's just like regular cornbread, but the cornmeal was made from blue corn. The regular cornbread recipe, by the way, comes to us courtesy of my coworker Maria. (The cornbread really is light blue; they gray look comes courtesy of my weird kitchen lighting and lack of photography skillz.)
Then there's meatloaf, which is actually more like meat & vegetable loaf, as by volume it's half grated-up carrot & zucchini & mushroom. Maybe I should call it a V-8 Loaf. And there's steamed breadfruit and steamed kabocha, both pre-dipped in melted lemon butter, and fresh longans
(Website post, with links to recipes.) |
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mylunch's journal
