The storm that was last week at work is finally over and I can breathe again. While it was a busy, busy week, it ended with a bang as we had our Halloween party last Friday evening. With work out of the way, or at least back to manageable proportions, I can bento again. Good thing I opted for a sunshine filled set-up since it’s a cold, dreary day today, with what the weather people are calling the strongest typhoon to hit the country this year. Crossing my fingers it’s not as bad as the previous one.
â€¢ Mango Pudding from Renaissance Hotel’s Chinese restaurant. Sooo good. Hands down, the best mango pudding I’ve ever tried and one I hope to duplicate soon. Suddenly, my current experiment doesn’t compare to it, now that I’ve tasted it again. The mango pudding is usually served in a fluted dessert cup but I broke it up a bit to fit my bento box better.
• A press ‘n sealed container of Tonkatsu sauce.
• A press ‘n sealed container of blue cheese dressing. (Man, I have to buy cling wrap again, press ‘n seal is so unpretty for bento purposes.)
• Celery sticks
• Torikatsu (Japanese-style breaded chicken fillet) on a bed of rice.
• Mini-tamagoyaki. Mini because it turned out I didn’t use enough eggs. It looks funny since it’s my first try; I never realized it was so difficult. Still, I was satisfied that at least, it stuck together. Good enough for me.
• A container of milk for the mango pudding.
• Packets of instant miso soup–the miso paste kind–since it’s a rainy day.
• A packet of Nips, that’s a local chocolate candy that’s fashioned after M & Ms and Smarties.