I promised food last week and so food is what you get:
The adobo is via Jayden Hair and her new book, I WISH I got a kick-back for promoting her site and book so heavily but damnit, she writes recipes that work and that is saying something for Asian cooking. I am refraining from reprinting complete recipes because she (and the others I use) worked hard on making a quality product and they deserve every dime. Here is what the adobo looked like prior to being chopped up and placed on rice.
I also made a dish called kirpan from the JustBento.com cookbook. It is a simple dish of bell peppers stir fried with soy sauce, sesame oil and red pepper flake. It is supposed to keep for about a week so expect it to make another reappearance.
The plums are from Sprouts and are fairly meh, I wouldn’t recommend running out and buying any but I will survive.
Miso soup is incredibly easy, I will post a detailed how-to on miso soup another day but it boils down to this: Find a bowl, put a tablespoon of miso paste in bowl, put teaspoon of instant dashi on top of that, put some dried wakame (seaweed) and diced green onions over the whole thing. Drench in just boiling water and stir vigorously. Realize that Japanese restaurants have been taking you for a ride and riot (I’ll get into homemade boba later, it is also drooling idiot easy.)
The kimchi is from Paldo Market in Tempe and it is delicious and authentic. Paldo Market is a little too specialized for my tastes (I prefer Mekong and Lee Lee) but if you want Korean food and food products, they are hard to beat.
Kabocha is a type of Japanese squash which I absolutely hated as a child but that I have come to embrace with age. This is another JustBento.com recipe that was simple and relatively quickly. The hardest part was cutting the damn kabocha down into bite size chunks. It cooks up tender but it starts out like a side of tree:
This is definitely a trend for me. There are all manner of Asian staple foods that I could not stand when I was young that I am learning to enjoy as I get older. Who knows, maybe I’ll learn how to choke down natto one day.
My understanding is that I have constructed a fairly traditional bento meal here. While this conflicts with my American upbringing, which demands meat with a side of deep-fried starch, I find that having a bunch of smaller diverse dishes makes for a very satisfying meal, particularly for lunch.
Briefly: Here are some pictures of my improved lighting system:
As you can see, we drank the green tea so I had to create a longer term solution. Thankfully I just so happen to have some wood and nails laying around. It surely isn’t pretty but it works. I still need to get some sort of backdrop though.