I had a number of thoughts about my writing habits this week. Those are another post, though, when my mind is less scattered (please forgive the lack of a MagPoem this week; the weekend was crazy – and the four days after it even crazier; to give you an idea for how much running around I was doing, tonight’s dinner was the first sit down meal I’ve eaten in the dining hall since Sunday evening…yeah).
I’m not going anywhere tomorrow, but as I got cheated of a snack bento today (no time; I stuffed some fried rice and ketchup in a tupperware and high-tailed it to class), and tomorrow is Friday, I decided to make myself feel good by creating one for tomorrow’s lunch. I’ll be eating “out” with friends at the student union; this way I save a lot of points. ^_^
Here we have a flower-themed lunch:
Top tier: “Water-lily” shaped deviled eggs on a bed of romaine, brown rice with an onion and lettuce flower garnish.
Bottom tier: Cucumber daisies and leftover roasted lamb (roasted with onions and almonds).
Not shown: Pocky and a napkin in the lid. [I’ll likely also buy a grapefruit juice at the eatery].
It’s partly the lighting, but you can also tell that the cucumbers in the salad bar today were a little old…they’re a bit yellowish. I fashioned the eggs after zigzag-cut eggs I saw on the LJ bentolunch community, but because the yolks are deviled and I mounded them back in, they ended up looking like water lilies, especially when I nestled them into the lettuce. The lamb is leftover from dinner – tonight they were serving North African food, and while I don’t know what this dish is called (the label above it just said something like “fire-roasted lamb”), I do know that it’s one of the rare occasions on which Wilbur Dining has served red meat that isn’t tough and tasteless (it was actually really tender and flavorful).
My recipe for quick and dirty deviled eggs:
– 2 hard-boiled eggs
– 2 tablespoons of mustard (any kind – usually I use dijon, but today I used a mix of yellow and honey mustards)
– 1 tablespoon of mayonnaise
– salt and pepper to taste
– [if available: spice – paprika, curry powder, or cumin all work well]
Cut eggs in half (either lengthwise, or in a zig-zag shape). Scoop out the yolks and mash with the condiments until everything is blended and smooth. Spoon yolk mixture back into egg whites. Sprinkle with spice if desired. Takes all of five minutes and is truly delicious 🙂 Note: I like my deviled egg mixture to be a little thicker b/c it’s easier to eat but you could add more mustard or mayo if you want it to be thinner or if you want to do something fancy like piping it back into the whites. Just make sure you keep the proportion of mustard significantly higher than that of the mayo. The mustard gives it a really nice zing. Otherwise it comes out tasting too eggy (mayo is made of eggs, too, don’t forget).
I promise a non-fluff post later this week.