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Saturday, 28 January
Cricket Box


Cricket Box, originally uploaded by frykitty.

Hee...I just realized I said "another new box" below, when I hadn't posted this one yet.

It is several decades old (hard to say exactly how old). Though I will proudly serve with it, I certainly would not pack it for lunch. The three shimmering trays are ceramic.

Incidentally, while this was sold as a bento box, I would not be surprised if it serves some other purpose. If anyone knows, I'd love to hear.

Bambi bento


Bambi bento, originally uploaded by frykitty.

Another new bento box! We went to Anzen today, a rare occasion since it's a bit of a trip. I stocked up on delicious things, and found this box. It's rather large, and would be best used to serve a meal for two. I think I shall use it for a picnic.

Wednesday, 25 January
Bento 25 January 06


06jan25, originally uploaded by frykitty.

Tonight I tried out my new mini-cookie cutters to make cheese flowers. *glee*

The brown stuff is Yummy Lentil Splog, recipe below.

Spousal Unit (left) has eggs, broccoli, carrots, and a small treat of chocolate (sugar free godiva).

I have grapes and a couple honey bbq wings.

Sunday, 22 January
Bento 22 January 06


Bento 22 January 06, originally uploaded by frykitty.

The faces are leftover spaghetti, meatless balls, and roasted tomatoes. For the Spousal Unit (left), eggs in a bed of dill, roasted asparagus, and balsamic hummus with pistachios. For me, carrots and a tuna bagel.

Tuesday, 17 January
First Bento of the New Year


06jan17, originally uploaded by frykitty.

On the left is balsamic hummus (storebought) topped with a little green onion, pistachios, and blue corn chips. On the right is some crusted tofu and stir-fried veggies leftover from tonight's dinner.

Thursday, 12 January
Yummy Lentil Splog

Tonight I made a variation on dhal soup, intended to be thick enough to serve over rice. The result was worth writing down.

2 tablespoons extra-virgin olive oil
1 small onion, sliced
2 tsp garam masala
1 tsp turmeric
1 tsp cumin
1/2 tsp chili powder
Dash chili flakes
1/2 tsp salt
4 cloves garlic, chopped
1 cup red lentils
1/2 can good coconut milk
1 red bell pepper, diced
1 can diced tomato (I used Muir Glen's fire roasted)
About 2 cups vegetable broth (as needed)
Dash soy sauce
1/3 cup peanut butter

In a large frying pan, heat the olive oil on medium-high heat. Add the onions and cook until slightly browned. Add spices, garlic, lentils, and stir for just a minute and get everything coated in spices. Add the coconut milk and half of the vegetable broth. Let cook for about 10 minutes. Add the rest of the ingredients, stirring them in well. Cook, stirring occasionally, until the lentils are tender. Serve over rice.