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Finally! After a long, tiring hunt, I have the bento box I’ve been wanting to have for ages. I finally have a collapsible sandwich box! *cheers amidst the tumbleweeds and cricket chirps*
It’s probably not a big deal to most people out there, but it’s one box that’s missing from my collection. An open designed, collapsible plastic box, this bento box is designed specifically for sandwiches.
Whoever thinks leftovers are depressing isn’t doing it right. When stored properly, reheated and jazzed-up to look pretty, leftovers offer as cheerful a lunch alternative as freshly cooked food.
Last Saturday, we had a Greek-themed cookfest. Happily, our experiments all turned out yummy (even if my hummus was too peanutty). Still, we overestimated our appetites so we ended up with leftovers. Our host, Naomi sent us off with baggies of leftovers. One of the leftovers, a Greek Shrimp & Feta Stew stars in Tuesday’s bento. Crappy leftover? Goodness no! (Note: Greek cookfest coverage to follow.)
Bored with the usual chicken? Super Pesto to the rescue!
I have to admit to being an abuser of pesto. Aside from the usual Pesto-laced pasta, I’ve tried adding pesto to a varied array of food. Pesto Rice, Pesto Mashed Potatoes, Pesto on crackers–just a few of the many ways I’ve tried serving it up.
This morning’s pesto concoction was unplanned but nevertheless inspired. My initial idea was to make Pangrilled Cajun Chicken but the bottle of sundried tomato pesto in the fridge sent me its siren call. Suddenly, Delifrance’s Chicken Pesto sprung to mind and a quick googling helped me arrive at the conclusion that turbo broiling it would be the way to go.
Here’s something I’ve been missing for quite some time. My usual Japanese grocery ran out of the Japanese rice I usually buy so no onigiri for the last few months. Fortunately, I found a good looking bag of Koshihikari at one of our local groceries last weekend so I can finally make onigiri again. Yay! To end the long drought, here’s one of my favorites, Smoked Salmon & Cream Cheese onigiri!
