Wednesday, April 13, 2011

Bentos #5 and 6: Eggs and chaos tots!

(So... in case anyone's confused by the numbering, if I pack the same thing for Dante and I, I call it one bento.  If I pack different things, I count it as two.)

So today was bento #5 and the end of a FULL WEEK OF BENTO AWESOMENESS!!!

Dante's bento: Top Layer: Hard boiled egg and egg salad sandwich on Pepperidge Farm Italian bread, which fit amazingly well in his box.  I was very surprised!  Bottom layer: Apple slices, tomato slices, tater tots, and ketchup.  If you look closely, you can see one of the carrot sauce bottles hiding in the bottom of the box.  It's actually full of salt, for sprinkling on the tomato and egg!  Dante said it worked very well, so score one for the creative repurposing!!  Woo hoo!

My bento: (I had an epiphany!  Just because the boxes CAME all blue/red doesn't mean they have to STAY that way!  I mean... they're the same size/shape, so I can mix and match!!) Tater tots, with a super-cute blue flower cup of pickles and tomatoes to use to make chaos tots (I picked up ketchup and mustard packets at the little cafe downstairs from my office).  The cheese for the tots is in the bottom layer, along with some salad, again with garlic powder and sea salt.  Slightly more colorful today, which is good!

We also did some experimenting this morning, since I worked a later shift today.  We made oat-nigiri (onigiri made with oatmeal instead of rice!  Idea courtesy of One More Bento Fan's Flickr page).  Basically, cooked oatmeal with a little less water than normal to make it super-sticky, draped a piece of plastic wrap over my pancake puff pan, put a spoonful of oatmeal in it and squished it into a cup-shape with wet fingers, put fillings in the well (PBJ, dried cranberries and pecans, apples pecans and brown sugar, and maple/brown sugar), put a bit more oatmeal on top, then used the plastic wrap to squish all the oatmeal into a solid blob and do some rough shaping and stuck them in the fridge.  Then, in an attempt to reduce the sticky texture, we fried them lightly in a skillet to give them just a bit of a crust.  Consensus was, though, that the texture was still less than ideal and maybe next time we'd try deep-frying them, donut hole style (Dante's suggestion).  And IMPORTANT NOTE: two of these is PLENTY.  Oh my goodness are they filling.  Neither one of us wanted to move after eating them.  I took a picture, but it seems to have been corrupted on my camera, so no pics of the oatnigiri.  Bummer.   

Anywho... Happy bento!


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