My seventh grade geography teacher used to set aside certain Fridays during each marking period as “ketchup days” (intentionally spelled that way), during which we could “catch up” on classwork.
I thought “ketchup” was appropriate for the title of this post, as it’s really a backlog of bento, with a few other pictures of food mixed in. Buckle in your seatbelt if you have a slow connection…we’re going for a bit of a ride! (To reduce loading time, I’m going to split this into more than one post. Watch for another of these ketchup posts soon).
Notre Dame Bento (made for the plane ride to ND – 3/26 or 27?):
Main container: egg salad sandwiches, peppermint tea for my tummy (i get airsick), individually-packaged walnut cookie (in foil packet), spicy pumpkin seeds (in orange packet with spots), mini custard, ginger candy, clementine. Sidecar: Diced honeydew melon.
3/29 (I cooked dinner for myself one night while I was at home for Spring Break because my parents were out with guests and I was tired from my flight back from South Bend):
From top, clockwise: Slices of leftover lamb, a red French rice whose name I can’t remember (my grandparents received a package as a gift and didn’t like it – but I absolutely loved it for its texture and nuttiness, so I helped them make a dip into it) seasoned with butter and salt and pepper, a spiced-up variation on apples n’onions “hash” (carrots, apples, shallots, slices of leftover baked potato, fried together and seasoned with thyme, cilantro, lemon juice, and some apple juice and raw sugar). I was quite proud of this dinner – it was very very yummy and when my parents came home, the house smelled so good, apparently, that my Dad (who normally won’t eat anything I’ve cooked since he’s such a good cook himself and he’s almost as picky about quality of food as me) asked me how to make it…
3/31 (for the flight back to California):
Main container: lox and cream cheese sandwiches, mixed-rice onigiri (with leftover boiled mustard greens as filling), cherry tomatoes, ginger candy, mini-custard, spiced pumpkin seeds (hidden beneath the other food), peppermint tea (tucked in with the napkin); Sidecar: tropical fruit salad (fresh papaya mixed with canned pineapple and juice). Not pictured: Apple (see photo at the top of this post).
That’s it for now. Part II will have three bentos that I’ve made since the beginning of the quarter (there were actually more, but I didn’t have a camera lens for about three weeks, and my phone’s camera really didn’t do anything justice, so those poor bentos in the middle just didn’t get documented).