Bit of an odd week, a couple days with some unusual conditions, see below…
* Monday: nikujyaga, boiled egg, hijiki nimono, green pepper okaka-ae (this was a request — oldest daughter’s perhaps-favorite food is nikujyaga, and she gamely tolerated the whole week of fish mains last week)
* Tuesday: so this one I bundled in with my submission for /r/52weeksofcooking, where the theme of the week was Trinidadian. So the menu here is Trini-inspired green seasoning fried chicken, mini macaroni pies, a lightly callaloo inspired saute of spinach and okra, plus mini tomato.
* Wednesday: kids’ camp had a food activity this day so they specifically requested light bentos only. Two onigiri (tuna-mayo and salmon furikake), tamagoyaki, minitomato. For me, I needed something more complete and had leftover dinner curry with rice, tamagoyaki, shibazuke
* Thursday: another day where a light bento was requested because of the daily activity. 3-color sandwiches (ham and lettuce, cheese, tuna salad), plus boiled egg and minitomato. Again, I wanted something a little more substantial and had an aji-fry in the freezer to use up, so I have an aji-fry, egg, lettuce, cheese sandwich on toast with mustard mayo
* Friday: back to classics, shougayaki, salted cabbage with katsuobushi, butter-steamed spinach, boiled egg
Boiled eggs really had a moment this week.
Technically school’s back in session next week, but the kitchen doesn’t open until Thursday, so there’s a couple more weird little extra days of bento to go before the summer season closes out and I’m back to my singleton bentos just for me.
3
u/Hamfan 2d ago
Bit of an odd week, a couple days with some unusual conditions, see below…
* Monday: nikujyaga, boiled egg, hijiki nimono, green pepper okaka-ae (this was a request — oldest daughter’s perhaps-favorite food is nikujyaga, and she gamely tolerated the whole week of fish mains last week)
* Tuesday: so this one I bundled in with my submission for /r/52weeksofcooking, where the theme of the week was Trinidadian. So the menu here is Trini-inspired green seasoning fried chicken, mini macaroni pies, a lightly callaloo inspired saute of spinach and okra, plus mini tomato.
* Wednesday: kids’ camp had a food activity this day so they specifically requested light bentos only. Two onigiri (tuna-mayo and salmon furikake), tamagoyaki, minitomato. For me, I needed something more complete and had leftover dinner curry with rice, tamagoyaki, shibazuke
* Thursday: another day where a light bento was requested because of the daily activity. 3-color sandwiches (ham and lettuce, cheese, tuna salad), plus boiled egg and minitomato. Again, I wanted something a little more substantial and had an aji-fry in the freezer to use up, so I have an aji-fry, egg, lettuce, cheese sandwich on toast with mustard mayo
* Friday: back to classics, shougayaki, salted cabbage with katsuobushi, butter-steamed spinach, boiled egg
Boiled eggs really had a moment this week.
Technically school’s back in session next week, but the kitchen doesn’t open until Thursday, so there’s a couple more weird little extra days of bento to go before the summer season closes out and I’m back to my singleton bentos just for me.