16 February 2009
Three silver prehistoric creatures hypnotize both adults and children with their graceful movements and weeping voices. Gigantic, they walk across the most beautiful square in the world and people follow them, completly captured by the magic of this beautiful performance. Behind them, in the video, the façade of San Marco Basilica.
15 February 2009
:: together with my bentos, had healthier snacks (dried apricots/sunflower seeds/whole grains&honey home made biscuits/and my usual apples)
:: kept on using leftovers and previously frozen things, making a habit of writing down on a notebook how much I spend on food and trying to save more money
:: focused as before on season's food and local products (and this also helped on the money saving!)
:: tried to put my lunch in a smaller bentobox and saw that it was ok! Lunch was still satisfying and I did not feel sleepy or too 'heavy' in the afternoon, I had my usual snack and I was in a better mood so ate more 'consciously' also at dinner (!!!).
:: froze some leftovers that I would have wasted otherwise (I usually tell myself 'ok, I will eat this tomorrow' and then 'tomorrow' I end up cooking something new and forget about leftovers, but this bad habis is changing!)
:: got things reorganized in a couple of cupboards (and more to follow) and in one of my freezer drawers
:: thought and searched in books/internet and magazines about correct food combinations and exchanged on it with a challenge friend who made me wish to search more!!
:: and today, after dinner, got my bento ready for week 6!!
13 February 2009
I tried this new recipe of Korean 'chijimi' and they are delicious!!
For this bento, I made chijimi for the first time. I saw them in one of Maki's bento and she made a gluten free version so I really wanted to taste some!!! I found one version at cookpad.com (but I'm waiting for Maki's recipe :-) and tried them using rice flour. They were very quick to prepare and cook and tasted so good also today!
12 February 2009
a very poor attempt to dye rice with violet cabbage! it was fun, anyway
:: steamed Brussel sprouts
:: chopped violet cabbage
:: smoked mackerel
note on the container: I packed today's lunch in a 450 ml container instead of the usual 670 ml one
11 February 2009
But..for today's bento it was a little too late! The tagliatelle with tomato sauce and meatballs (pasta+meat) that I will eat for lunch seem to be the worst combination for health.
10 February 2009
09 February 2009
:: white Japanese rice topped with salmon flakes and chopped chives (leftover from Sunday's lunch)
:: daikon radish ans carrots simmered in katsuobushi stock&tamari (as above!)
:: chopped violet cabbage
it lacks a touch of green, maybe I should have put some steamed broccoli near the daikon&carrots that look so sad!
quoting from justbento.com:
Take a look back at your Challenge weeks, and see what areas are or were giving you trouble, and how you could deal with them.
Consider scaling back or changing your bento-oriented goals if necessary.
Optional: Choose the 1 or 2 main reasons you want to make bentos a part of your life. Print them out in a large font, and stick it up where you will see it daily - on your refrigerator for example.
Get into the habit of making more of something you need at a time, for dinner or for a bento, and storing the rest in the refrigerator to use later in the week.
Frozen vegetables are great staples to stock.
Don’t forget your pantry. Stock up on things like canned and dried beans, canned tuna and other fish, canned meats (Spam!), instant soups, herbs and so on, as well as Japanese things like furikake, nori seaweed, etc. Of course, such staples are not just limited to bento use!
Putting it all together, and moving forward: it is exaclty what I had in mind for my week 6 and 7 and 8, that is to say for the weeks and months that will follow the challenge!
:: try to eat better at breakfast (home made biscuits, dried fruits & green tea) and have healthier snacks
:: to save money (I did not realize how much food I wasted until I got into the challenge) and use all leftovers!
:: to eat healthier
:: to get to practice more Japanese style recipes
still have problems in
:: having the kitchen/cupboards/refrigerator well organized
:: arranging food in the bento and making it look nicebut
:: exercising on organization and pre-planning, and love to take notes on bento making and recipes in my notebook!!
My main efforts for the week were devoted to
:: continue to prepare my bento everyday (which I did)
:: the saving money issue, that meant to use food I had at home and shop only for very necessary things + choosing only seasonal vegetables and fruits (which I did, exept for a cucumber I bought after seeing Mosaica’s bento with sunomono that made me crave for cucumber fresh taste!!)
:: extra efforts were made to prepare home-made afternoon snacks because althought the bento is very filling, I always end up eating something in the afternoon so I cooked some L size whole flour cookies with honey and no butter to have an healthy snack.
Here the bentos!
05 February 2009
:: big onigiri filled with smoked salmon
:: French beans
04 February 2009
onigiri bento!! one for me, one for Mara
note 5 february after lunch (it's 1.30pm here)
volevo qualcosa di super-integrale per la colazione (e la merenda) che fosse però anche velocissimo da preparare, e così ho provato questa ricetta da 'L'enciclopedia della cucina italiana' (i volumi usciti con Repubblica), che, per inciso, secondo me su certe cose andrebbe rivista e 'aggiustata' (ad esempio, in questa ricetta mancava il classico pizzico di sale che va sempre nei dolci!!).
La ricetta da manuale prevedeva (tra parentesi i miei aggiustamenti!)
Lavorate in una terrina l'uovo ed il miele e aggiungete la farina e il bicarbonato setacciati insieme, ed un pizzico di sale. Versate poi l'olio e amalgamare per bene il composto, ricoprite una teglia di carta da forno e formatevi dei biscotti versando l'impasto a cucchiaiate, oppure (meglio, io l'ho fatto solo alla fine e me ne sono pentita) mettete il composto in una siringa da pasticceria e formate dei biscotti. Infornate a 200° (troppi secondo me) per 15 minuti (bastano 10) e poi mettete a raffreddare su una graticola.
Senza burro e zucchero, e diminuendo la quantità d'olio che prevede la ricetta originale, questi biscotti risultano davvero leggeri.
03 February 2009
02 February 2009
Not very easy for me! I will try to prepare at least one Japanese style bento for my father and his lady (a big one easy to be carried that they can share at home), and maybe one onigiri bento for my collegue/friend M. who loves onigiri at least as much as I do!!!
As for the other goals, here they are
:: try to prepare my bento everyday (started with 4 on week one, and then 5 anf 5 for weeks 2 and 3)
01 February 2009
I'm really satisfied with this third week focus, that was on making bento to save money. I mean, I had only a glimpse on how much I can save with the 'bento-method'!!! I almost did not shop for food and I realized that I'm getting to remember much more easily what food, vegetables and staples I have at home so I do not end up buying things that I do not need. I understood that the pre-planning part starts before going out to shop at the supermarket, with a quick glimpse into the cupboards and the refrigerator, and I really want to focus on this also for future bentos and general food (and everything) shopping!