First Bell Pepper

Five months ago, I planted some bell pepper seeds. I blogged about it here.

I'm elated that the seeds has now borne fruits. They begin by flowering and then they become like this. (below).



Later on they turn Yellow or Red or just remain Green depending on which species was sown.




Happiness!!! Just so amazing!

Bento 270

This was last nights bento for #1. She's been rushing from Uni to practices several days a week. Performance is over Monday next week so hopefully the mad rush will slow down.

The flask has a mix of broccoli, cauliflower, mushrooms and carrot, all tossed in some oyster sauce.


There's de-boned Salmon and a box of watermelon.




I like these gladiator style shoes she's using for Monday. Way to go girl!!

Bento 269

#2 stays back till after lunch for College today. It's a simple steam fish with some bento fillers of soya beans, Ratatouille, some orange chunks and a Cinnamon apple pastry.


I woke up late this morning and had to rush but this was packed in less than 10 minutes because the fish took 8 minutes steaming time.

Just a Mum?

JUST A MUM?

A woman, renewing her driver's license at the Motor Registration office,
Was asked by the counter clerk to state her occupation.

She hesitated, uncertain how to classify herself.

'What I mean is,' explained the counter clerk,
'do you have a job or are you just a ..?'

'Of course I have a job,' snapped the woman.

'I'm a Mum.'

'We don't list 'Mum' as an occupation,

'housewife' covers it,'
Said the clerk emphatically.


I forgot all about her story until one day I found myself in the same situation, this time at our own Medicare office.

The Clerk was obviously a career woman, poised, efficient, and possessed of a high sounding title like,
'Official Interrogator' or 'Town Registrar.'

'What is your occupation?' she probed.

What made me say it? I do not know.

The words simply popped out.
'I'm a Research Associate in the field of
Child Development and Human Relations..'

The clerk paused, ball-point pen frozen in midair and
Looked up as though she had not heard right.

I repeated the title slowly emphasizing the most significant words.
Then I stared with wonder as my pronouncement was written,
In bold, black ink on the official questionnaire.

'Might I ask,' said the clerk with new interest,
'just what you do in your field?'

Coolly, without any trace of fluster in my voice,
I heard myself reply,
'I have a continuing program of research,
(what mother doesn't)
In the laboratory and in the field,
(normally I would have said indoors and out).
I'm working for my Masters, (first the Lord and then the whole family)
And already have four credits (all daughters).
Of course, the job is one of the most demanding in the humanities,
(any mother care to disagree?)
And I often work 14 hours a day, (24 is more like it).
But the job is more challenging than most run-of-the-mill careers and the rewards are
More of a satisfaction rather than just money.'

There was an increasing note of respect in the clerk's voice as she
Completed the form, stood up, and personally ushered me to the door.

As I drove into our driveway, buoyed up by my glamorous new career,
I was greeted by my lab assistants -- ages 13, 7, and 3.
Upstairs I could hear our new experimental model,
(a 6 month old baby) in the child development program,
Testing out a new vocal pattern.
I felt I had scored a beat on bureaucracy!
And I had gone on the official records as someone more distinguished and indispensable to mankind than 'just another Mum.' Motherhood!

What a glorious career!
Especially when there's a title on the door.


Does this make grandmothers
'Senior Research associates in the field of
Child Development and Human Relations'
And great grandmothers
'Executive Senior Research Associates?'
I think so!!!
I also think it makes Aunts
'Associate Research Assistants.'

Bento 268

It's been almost a week since #2 had a bento. Both #1 and #2 has a performance next week and thus it's (more) healthy eating this week!

This morning's bento to College is a slice of steam and de-boned Salmon. There's a box of ricotta chesse and mushrooms for accompaniment.


There are raw kyuri and carrot sticks and a section of sweet watermelon.

Bento 267

This is for #1's dinner after Uni. She's having after class practices again tonight.

It's a simple fish and squash compote with some tomatoes and herbs. There's fettuccini and some watermelon.

Snack from #2

Last Wednesday, #2 finished her mid-term exams. Round about 3p.m. she declared that she was going to cook something for tea. I was busy doing some stuff on the computer and I responded with an "Okay!"

A couple of minutes later, she brought this to me. Salad topped with a poached egg and Parmesan cheese.



A slit in the egg yolk revealed soft runny insides.

Pretty delicious for a first timer.

Bento 266

#1 had practice after classes and I packed this for her to eat in the car on the way to the practice session. It was a simple dinner bento.

There were two pieces of fried egg with onions and chopped long beans. Some left over Oden and a box of steam Tom Yum Salmon. I usually steam Salmon fish head because it's really delicious. I filleted the Salmon, topped it with Tom Yum sauce and put it into a separate container.

I should have open the container to show the Tom Yum Salmon fillets. #1's reaction to the first mouth full the Salmon was YUMS!! (made my day)

This is the bento box packed and ready to go.

Interesting read

Breakfasts at around the world

Toast, eggs, sausage with tomatoes make a full breakfast meal for young Australians

It’s true that Indians are considered the most eligible tourists across the globe thanks to our zest for travel and also our growing spending powers. However, sitting right here in Mumbai, a traveller’s delight of local cuisines from various parts of the world can make for an interesting start to the day. All you need to do so is eat an authentic international meal or give it a twist by Indianising it by substituting some ingredients to make for a innovative international breakfast. Read on, this one’s bound to tickle your palate.


Japan: Let’s start with Japan — Land of the Rising Sun. Traditional Japanese breakfast is based on rice, seafood, and fermented foods, which do not differ substantially from dishes eaten at other meals in Japanese cuisine. An exception is Natto (a type of fermented soybeans), which is most popularly eaten for breakfast. A typical Japanese restaurant breakfast presentation would be Miso soup, rice with Nori or other garnishes, Natto, rice porridge, grilled fish, raw egg, and a pickled vegetables.

Spain: The entire cuisine is heavily influenced by seafood available from the waters that surround this beautiful country, and reflects the country's deep maritime roots. Spain’s extensive history with many cultural influences has led to an array of unique cuisines with literally thousands of recipes and flavours. These meals are also renowned for their health benefits and fresh ingredients. Contrary to popular belief, Spanish cuisine is actually less spicy in comparison to its North American counterpart, Mexican cuisine. A simple breakfast here includes Churros (warm fritters) with hot chocolate for dipping.

Turkey: Take a keen note of the Turkish words, which sound like Hindi words with a twang. A typical Turkish breakfast consists of cheese (Beyaz Peynir, Kasar etc.), butter, olives, eggs, tomatoes, cucumbers, green peppers, reçel (jam or marmalade; a preserve of whole fruits) and honey usually consumed on top of kaymak. Spicy Turkish sausage (Sucuk), Pastirma, börek, Simit, Pogaça and even soups can be taken as a morning meal in Turkey. Perhaps more so than traditional breads such as Pide, a French style crusty white loaf which is widely consumed. A common Turkish speciality for breakfast is called Menemen, which is prepared with roasted tomatoes, peppers, olive oil and eggs. Invariably, black tea is served at breakfast. Roadside eateries are a visual delight with its traditional glassware and wooden chairs.

Sri Lanka: This one’s similar to Indian breakfast, naturally due to its geographical proximity to India. The Singhalese traditional breakfast usually includes fresh (hot) bread, roti, pittu (rice or manipittu), string hoppers, hoppers, milk rice, appam, or green gram. These are eaten with curry (meat or vegetable), sambol (coconut, maldive fish or seeni-onion fried with chili and sugar) or with jaggery and plantains. Sri Lankans also have a traditional soup-like drink called Kanda. A typical everyday breakfast can simply consist of ‘brother bread’ with butter, and cheese or jam, plantain banana and tea.

Cambodia: In Cambodia, rice congee (babaw) is widely eaten for breakfast. Plain congee is typically eaten with salted eggs, pickled vegetables, or dried fish. Chicken congee, and seafood congee are also commonly eaten. Cambodians also enjoy rice served with sliced pork or chicken with pickled vegetables or a noodle dish (usually a noodle soup called khtieau).

Australia: The typical breakfast of Australians strongly resembles breakfast in many Western countries. Owing to the warm weather in some parts of Australia, breakfast is generally light but in the colder regions porridge or meals similar to the full English breakfast may be consumed. The light breakfast commonly consists of cereals, toast (with a spread) and fruit. A heavier cooked breakfast often includes fried bacon, egg, mushroom, baked beans, sausages, tomatoes, toast with spread. Drinks taken at breakfast include tea, coffee, flavoured milk or juice. A popular breakfast food in Australia is Vegemite, a black, salty spread similar to Marmite, applied to toast or bread.

Sweden: Swedish cuisine, like that of the other Scandinavian countries (Denmark, Norway and Finland), was traditionally simple. Fish (particularly herring), meat and potatoes played prominent roles. Spices were sparse. Famous dishes include Swedish meatballs, traditionally served with gravy, boiled potatoes and lingonberry jam; pancakes, lutfisk, and Smörgåsbord, or lavish buffet. Akvavit is a popular alcoholic distilled beverage, and the drinking of snaps is of cultural importance. The traditional flat and dry crisp bread has developed into several contemporary variants. Breakfast many times includes Filmjölk (sour-milk yogurt) with muesli and banana slices.

Article taken from here.

Bento 265

There is lack a of bento posts this week because #2 has exams. Today's the last day of exams so next week we'll be back with more regular bento posts.

This was a dinner bento for #1 for Monday this week. She had back to back appointments and I decided to pack a bento for her.

I made a huge pot of Oden and packed some for her dinner. I used a small three piece thermos bento to keep the Oden hot.


A side box of rice.


An egg from the Oden stock and some garlic fried long beans.


The Oden goes into the thermos flask to keep hot.


All packed and ready to go with a pair of chopsticks in the sleeve of the Bento bag.


Today's Oden has some deliciously fresh clams.






Yum! Yum! Love this dish.

Kimbab

I've recently discovered Kimbab sold at a (Onigiri) Kimbab stall in 1U and have been a regular. It's being sold at Ringgit 4.90 or USD 1.50 per piece and just in front of the escalator on the ground floor. It's quite delicious and generous with it's ingredients.


Jaya Jusco food court sells Onigiri and it is packed with rice, with little ingredients and sold at Ringgit 2.50 or USD 75 cents. I don't like the taste of the Onigiri or should I say, there's no taste.

My favorite Kimbab is the Kimchi Chicken and Tuna. It's Lent so I bought the vegetarian one to try - it's edible but I still like the Tuna one which I bought. It's a good tasty snack!



One side of the plastic torn away. Very nicely packed and convenient to eat.


Vegetarian Kimbab! Tastes like (meat) floss and sesame seeds. On the sweet side.

"Yan Yat"

Last Saturday was "Yan Yat" - every body's birthday! That was the seventh day of the Chinese Lunar New Year where everybody grows one year older!

My local neighborhood Catholic community (BEC) organized a BBQ. I marinated the Lamb, bought fish from the North Port fishmongers and made a topping for the potatoes.

There is a block of Philadelphia soft cheese, mayonnaise, chopped white onion, chopped celery, mustard, freshly ground black pepper and salt in the tub below.


Fried some chopped bacon.



Crispy and fragrant bacon in a bowl.



Added the fried bacon bits to the cheese mixture.

This was the first to go at the BBQ!


UPDATED
Recipe:
1 block of Philadelphia soft cheese
1 1/2 cups of mayonnaise
1 large white onion (Chopped)
1 1/2 sticks of celery (Chopped)
1 tsp of English Mustard
6 pcs of back bacon (cut in bits and fried)
Freshly ground black pepper and salt to taste

Method:
Mix everything up well.

Long bean tamagoyaki

#2's having exams and hours at college are over 1 1/2 - 2 hours. Too short to warrant a bento.

Last week, I made sushi again and this time when I made the tamagoyaki, I added chopped long beans and some chopped Chinese pickled radish (sweet choi poh).

It was basically 2 large eggs, 3 strands of long beans (chopped), hand ful of chopped "Choi Poh", 3 tbsp dashi and 1 tbsp of sugar. Below are some pictures.

After one layer:

2nd roll:


Long bean tamagoyaki sliced and ready for use in sushi:



I was surprised, everyone liked it and was finished in no time!

Bento 264

Again, wishing all who celebrates it, a very Happy Chinese/Lunar New Year!!


Yesterday, I baked a Chocolate cake and got #1 to top it with chocolate ganache frosting. The cake and frosting tasted even nicer today!


This was bento from Ash Wednesday, the beginning of Lent. Meatless with two plain mini Laugens, some raisins, peanuts and okra. The pink container has shoyu in it.

*sniff* *cough* *cough* (Bento 262-263)

Happy Chinese New Year! This is a late post mainly because I was down with flu and cough over the New Year (food tasting - too many mandarin oranges and cookies!).

Here are two bentos from last week which I didn't post.

This one below has tuna sandwich and some crispy crisp from CNY stash and a box of chopped kyuri, carrots, tamagoyaki, imitation crabsticks and simmered mushrooms in some kewpie mayo.



On another day, there was a tuna croissant and an almond pudding topped with a longan.
There was broccoli fried with onions and carrots in one food cup and more arrowroot fried with pork in another. On the sides were some freshly peeled water chestnuts.




The complete box with it's pretty bento strap looked like this.