telophase | (no subject)

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buymeaclue, Miso-Butterscotch Spare Ribs. Now if only I were feeding more than myself... *eyeballs

puppleball.

Also: tonight I made a lemongrass pork which was good and would have been great if (a) I didn't keep forgetting I had 1/3 the amount of pork in the recipe and therefore managed to dump in way more peanut butter than I should have had* and (b) if I had a food processor with which I could get my lemongrass chopped up smaller. I minced it as well as I could, but there was the occasional too-large piece escaping.

I am using my thermal jar for lunch tomorrow instead of a bento box. In deference to my coworkers who are now amused by all my bento containers and accessories, I have inserted a piece of sushi grass in one of the three containers, to separate the carrots from the cherry tomatoes. (The other two containers in hold the leftover lemongrass pork and rice noodles, and some Japanese potato salad I made last night.**)

* When you forget to buy peanuts for Thai cooking, peanut butter is a decent substitute. :D

** Fell in love with it in Japan, naturally. Recipe here. Turned out almost exactly like the stuff I remember from the conbinis, so I'm quite happy about it.

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if only i didn't have a mechanism for hating mayo, that potato salad looks delicious. im sure, if i ate it, it'd be SO GOOD, but i may wretch while making it.

i may have to convince someone else to do it for me ;D.

i need to rebuy all new bento supplies. must have loads of bento lunches in 2008!

I even used fake, fat-free mayo for it. XD I have a theory that if I never ever buy real mayonnaise, I won't realize how nasty the fat-free stuff is in comparison.

I'm trying to bring my lunch to work way more often this semester. And the secret seems to be having a ready-made supply of small things in the fridge and freezer that I can throw together into a lunch.

hahah that makes sense! what i did was just convince myself mayo was the bane of my existance and made of nasty. i stopped buying it in college that way i wasn't adding extra gross to my body (like that helped -__-) and it was one of the things that sort of stuck with me. now i get sort of ill when i think about eating it. but still, sometimes it's good on certain things (like when you're being bad and it's on a wendy's jr. bacon. guhhh)

i bring my lunch into work whenever i work (which is generally anywhere from 3 to 6 days a week), stopping only when it's chicken tortilla soup day. because, you can't really deny the deliciousness of chicken tortilla soup, even if it may kill you with salt (which may mean WON'T be eating it everyweek...maybe once a month), so actually LOOSING both my bentos has become the world's biggest pain in the butt.

i need to come up with a decent grocery list so i can make some quick, small meals as well. right now i'm just running with leftovers at all times.

i need to lurk more bento communites/blogs.

Tonight I also made, with the other half of the pound of ground pork I got, small meatballs with soy sauce and garlic and ginger. (Mix it all up, form into balls about 1" in diameter, cook at 275 for 1 hour.) They're freezing right now, so I can grab a few and toss them into a box whenever. They really need a bit more sauce or flavor to them, but I'm currently undecided as to what.

mhmm that sounds good. my fave meatballs are spinach/turkey ones that i bake up with just a bit of parmesan cheese spread throughout. i think i serve them sauceless, if i remember correctly. sometimes my tastes are so bland. hahah.

Thanks for the recipe! Japanese potato salad is fantastic. Though I make a good American version with dill and lemon juice.

The rib recipe sounds too advanced for me, given that it requires a thermometer.

I have an American version with Dijonnaise and tarragon and dill and apple-cider vinegar. My grandmother passed it down to me.*

Am writing a reply on your LJ about the barbecue idiot. XD

* She got it off the back of the Dijonnaise bottle.

ANYTHING that requires a thermometer is way outta my league too

I just said to Rachel: I have no thermometer so I just guesstimated. The sauce never thickened, so I suspect I was too impatient, but it tasted great, so who cares?

deliciousness is what counts!

I have no thermometer so I just guesstimated. The sauce never thickened, so I suspect I was too impatient, but it tasted great, so who cares?