Skip to main content

We Went Back To Bento-ing

I was pretty much into bento-ing back in 2007. At that time, my main bento box recipient was Hubby who accepted the boxes but grumbled that they looked too cutesy for him. Guess, I lacked ways to make bento boxes macho looking. Is there such a thing in the first place?

Since our little princess started morning session, we have been making big Japanese style breakfast for her before sending her to school. Initially she had a bit of trouble finishing up everything, but eventually she adapted and we were busy cranking up different dishes before the crack of dawn. Actually, that was Hubby.

All was going well, until one day she woke up at 7.00 a.m.! In the mad rush to get her to school, I told Hubby to pack up the food and let her eat during recess time. But this mummy wasn’t going to send the princess to school on an empty stomach, so I grabbed some bread lying around on the table and told her to munch on it in the car.

After I dropped her off at the school front gate, I could hear my heartbeat pounding in my ears and all the frenzy making me feel jumpy. I must have very low stress tolerance. I told myself that I would have a good talk with princess when she got back home about her waking up late in the mornings.

But before I could even start my lecture, she told me that she liked to eat her breakfast during recess. That way she could take her time and enjoy her food while talking to her friends. Our jaws nearly dropped to the floor.

Come to think about it, what she said was quite true. In the mornings when we ate those big rice breakfast, we would inevitably rush her. Sometimes I would even take over her spoon and start feeding her like a 8 month-old. I don’t think I ever did the foie gras style though.

2013-04-23 06.38.08

Since that day onward, she goes to school with her little lunch box. I am certainly happy that she is taking so well to it. When she was younger, she refused to bring such food to school. Instead we gave her all sorts of junk. You name it, she would have a stash of it in our snack drawer. Now at least I know that she is eating proper food during recess.

I gave her this handy little lunch box set which I bought long ago.

25_HPL758DR

So we are back to bento-ing again! Isn’t it strange that some times life just happen in the way that you least expect.

Comments

Post a Comment

Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.



Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?



The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Main Course Salads: Grilled Ribeye Steak Salad

I made this salad the other day.

The good news is that we love having steak and salad in one plate. It packs more fibre and colours than the usual steak and potatoes combo.

The bad news is that there is no recipe to share cos I just toss together the odds and ends I found in my fridge.

But ... I will not leave you out cold without a recipe. Actually, I had my inspiration of making a grilled steak salad from The Pioneer Woman's Big Steak Salad. Head over and drool at her photos.



I grilled 2 slabs of ribeye steaks seasoned with Cajun Seasoning and I could have eaten them hot off the grill while standing in the kitchen. The anticipation that built up while dicing them up for the salad was almost unbearable. I did snitch a bite though.

The salad was dressed with my usual dipping sauce for Vietnamese Rice-Paper Roll. This is my favourite sauce for something salty and spicy. However, do note the high salt content in the fish sauce. Dressings are usual the black sheep of an otherwise healthy …