April 11, 2010

I'm Back...and I brought a Bento


I've missed you all.

As you can see, my fascination with Japanese food rages on unabated. I've been taking bento lunches to work (intermittently) over the past six months, and I've developed a taste for them. I have noted, though, that often when I make a Japanese-style dinner, it all gets devoured, and I don't have enough to take for lunch. I have not yet hit that point of obsessive wherein I get up an extra twenty minutes early to make a bento from scratch in the morning.

Clearly, I need to make bigger suppers, or starting eating dessert so that I will eat less of the actual dinner, to save the necessary room.

This bento is pretty self-explanatory: I'm still working on my scotch egg recipe (my dear friend Lisa beat me to making them with quail's eggs, darn it!), which is at least one dish that I'm guaranteed to have enough left for lunch, because those suckers are filling. I sliced up a piece of flourless wheat bread to go with, to provide a little grain-based anchor for the protein.

I frequently take sliced vegetables in my work lunches. I don't usually take the time to make them cute, like the little radishes here, but something about making bento boxes inspires the more twee presentation, somehow. Zucchini half-rounds and peppers round things out, and I've got a little bit of Lighthouse brand salad dressing (bacon & blue cheese) to go with. For the record, while the flavours of blue cheese and bacon go beautifully together, the actual bacon particulate matter was kind of stringy and chewy. I'll stick to regular blue cheese dressing in the future.

The apple is unusual, for me: I love apples, but I don't usually eat a whole one, raw. Uncooked apples give me fairly nasty heartburn, so I tend to either slice one up and share it, or cook them into sauce, pie, crisps or crumbles, or other baked goods. However, Red Delicious seem to have fairly low acidity, so I gave it a try. I find that Delicious apples tend to be a bit mealy-textured, but it was a nice change from the usual berries or kiwi that I tend to have.

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