Sean has been under the weather these past few days and his appetite has been suffering as a result. He likes soup, so I made him miso soup that has a combination of red and white miso with tofu, green onions, and a lot of wakame. I also made him somen which is actually made with pumpkin giving it a neat yellow color, though it has very little pumpkin flavor. As a last minute addition I added in a fried fish cake ball and decorated it to look like a mini pumpkin.
Category Archives: Halloween bento
I went to Costco this weekend so we are now well stocked with our usual purchases like tortellini, rotisserie chicken, and of course toilet paper. Paige requested (one of her favorites) tortellini with marinara sauce for lunch today. I also made her pumpkin shaped garlic bread with eyes and a mouth cut from cheddar cheese and filled the other container with grapes and a few veggies. Hope you all had a restful weekend!
Last week I made Max, the King of all Wild Things, and I thought that I would use the same idea to make kids with bear costumes for a Halloween themed bento. The bear costume is made from an egg sheet and the faces are cut from bologna. I also made a small pumpkin patch below the trick-or-treaters with carrots and thyme (for the vine). I also cut out a few pumpkin shaped carrots. Paige requested the same lunch of chicken katsu and homemade bacon, which was great because the katsu was already prepped. I just had to pull a few pieces from the freezer last night to thaw, so that I could cook it this morning.
For those interested in the homemade bacon recipe, Dan said that he got it from the L.A. Times letter, The recipe for maple-cured smoked bacon. Dan uses Grade B maple syrup for the recipe and during the smoking process, he uses a kamado oven and wood chips which adds to the flavor of the bacon. I am definitely going to try out the recipe using Dan’s tips. I have an ancient kamado oven, which looks nothing like the picture on the kamado link, but it still works great! The recipe also gives instruction on making it in an oven if you don’t have a smoker. Thanks Dan for the link and your tips.
Paige had a lot of fun yesterday at the botanical gardens and came home telling me about all of the different things they saw. Being the girly girl that she is, she was most impressed with a tree called the Lipstick Tree. Paige excitedly told me about how they make lipstick (and other cosmetics) with the seeds of the tree and how their guide even demonstrated the color by rubbing some of the seeds on herself. Apparently it is also used as a spice and food coloring as well. Paige also came home with a bunch of mosquito bites too. Unfortunately I forgot the bug spray.
Over the weekend I made a huge batch of Korean mandoo. We ate mandoo soup for dinner on Saturday, then fried mandoo for dinner last night, and I also froze a bunch of uncooked ones for a later date. By preparing the mandoo two different ways, I saved on time and my family didn’t get tired of eating the same thing. Today’s bento consists of fried mandoo over a bed of soba and sauteed shiitake mushrooms and to keep in the Halloween theme, I made a couple of ghosts with thick slices of kamaboko cut with a tulip shaped cutter.