Frustration with a Side of Optimism

Boo packed my lunch for me today. Of her own choosing. Without prompting. And included a pink fork. That might not sound like a big deal to you, but believe you me - it is. That girl is so far into her own 14 year old self I wasn't even sure she actually realized that anyone else even ate lunch. Other than herself of course ;0

1. screamin' hot keema courtesy of Shan

2. rice

In other news. This whole blogging thing? Muy frustrating. New camera. Can't use it. New computer. Can't use it. New phone. Can't use it. Can't take the picture - can't find the picture - can't post the picture - by the time I find the damn picture AND manage to get it posted I just don't much feel like talkin' anymore.

Bleh.

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Back in the Saddle: Redux

1. teriyaki salmon, pan seared
2. rice with random vegetables

This is was the remains of our token attempt at the whole traditional New Year's eat healthier, live stronger, save money, protect the environment, foster the orphaned ocelots of East Bristol Bay resolution thing. Which should be ending ... right about ... now. But seriously. Eating lunch out every day doesn't do the hiney any favors. Or the pocketbook. So I'm climbin' back up in the packed lunch saddle.

Ha! Who am I kidding? I couldn't wedge my arse into a saddle for love nor fudge. Not even with Crisco. Not that I have any Crisco. What? It makes good pie crust! Don't judge me! And now I've got to be saving all my lunch money for k-cups. Did you hear? I'm in love!

Meet the Keurig:


Love. Love. Love.

So much that I'm thinking about getting this little sweetiefor my desk at work.



I know, right?

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Fishin' Beans

1. fish
2. rice
3. green beans

I'm almost positive the fish was halibut. That's a big ol' spoonful of cooled lemon and caper butter sauce on top of the fish that I wanted to smear all over my knees and lick off at my leisure but instead I acted as though I'd imagine adults do.

In other news I need some beach reading! Not sure if I want to drive over to DI or just hit the local B&N.

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Keen on Keema

I may not have mastered the quick & easy Pad Thai but I'm rockin' the fast & fabulous keema. Take THAT you Quorn people!






1. beef keema
2. cucumber raita
3. tangerine slices
4. chocolate

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Somebody Gimme Some Sugar!

A co-worker said to me, "I've got this big ol' lemon and I'm trying to figure out how to make lemonade."

With a straight face.

She's so cute.

Anyway. Time to crawl back out from under my rock.

I've got a new computer.

Life goes on.




1. salmon
2. rice
3. peas
4. lemon beurre blanc on da side

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The Teryaki Tuna that Wasn't

Sit back, I'll tell a tale in my special disjointed way.

You know what a beer fridge is, right? Well I have one. Like all good beer fridges it lives in the garage. It holds beer. And occasionally abominations. And it's freezer holds overflow. Like tuna.

Sometimes I get a craving for something and when that happens nothing else will do. Like teryaki. I had the best bottled teriyaki sauce in the free world, I just needed something to dump it on. Like tuna.

As luck would have it, I had tuna. Frozen. In the freezer, but not in the beer freezer. Two packages, four chunks. I wavered. I wasn't crazy hungry. He doesn't love tuna OR teryaki. Boy was with the girlfriend. Boo was sleeping off a belly full of ramen. I went for it. All four chunks would insure leftovers for lunch. And I like tuna.

I marinated. I seared. I reduced. I steamed rice. I ate tomatoes. And maybe some little bit chocolate. Or more. Anyway, when it was ready, I was done. So He ate alone. Like a king. Or a pariah. He didn't look happy. But that's not an unusual look for him. I asked him if it was good. He said "the sauce is good" but I don't really like tuna.

He ate. I watched. He chewed. He swallowed he finished. He asked more than once why I wasn't eating. Finally he admitted this much - "it's pretty fishy". My thought? It's fish Einstein. I bet it tastes like tuna.

Eventually I wandered over to the stove and started to pack up my lunch. I broke off a little bite and popped it in my mouth and 1.7 seconds later spit it out into the sink. Fishy? Fishy my ass. Tasted more like the armpit of Satan than like tuna.

Cue over analysis. Yes, I know it makes people hate me. I can't help myself. And I remembered how several weeks ago He mentioned that the beer fridge had died. And then a few days later he mentioned that it had been resurrected. Don't worry! Beer is safe! Who cares about stuff in overflow freezer? Like tuna.

Stuff that had maybe thawed for one or two or seventeen days 'cause I think about drinking beer WAY more often than I actually haul my butt out to garage to fetch one. Stuff that maybe He looked at, and touched, and then maybe thought something like "hey, it's still cold!". Then maybe he decided it would be start to move that stuff into the house freezer. Stuff like tuna.




1. teryaki tomatoes
2. rice
3. apples with honey and yogurt

Know what? Teryaki tomatoes are damn tasty. And not at all like tuna.

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Pickapeppa Makes Ass Taste Like Filet Mignon!

1. nasty ass frozen meatballs
2. brown rice
3. Pickapeppa Sauce
4. carrots
5. hummus (Fresh & Easy) with mutant parsley leaf
6. side of Greek yogurt with honey

He made dinner last night. Spaghetti and meatballs. I detest these meatballs. They taste like ... nasty ass. I packed them for one reason, and one reason only. Okay two, no three reasons. One, they were already cooked and sitting there, so it was easy. Two, I've been dying to use my bone picks. Well, not dying, but you know. (want some? - you can get them here and here) Three, I freakin' love Pickapeppa and I'd forgotten I had a bottle. Pickapeppa makes even makes ass taste delicious!

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First Ever "Be Just Like Me for Free" Giveaway!

Updated: The winner is Mary from Shazam in the Kitchen! Congratulations Mary :)



1. goulash
2. rice with capers
3. fruit

I wasn't going to bother with posting this lunch. You've all seen it before. I wasn't going to talk about how much I love Jamie Oliver's spicy pork goulash recipe, or how he is totally going to be my new boyfriend. So I won't. But I do want to talk about this lunch container.

It's my favorite! Wanna know why? Because it's both yellow, AND orange. It seals. It holds a whoppin' 750mls. It cost less than one dollar and has held up like nobody's business. I actually bought two, thinking I'd need a spare. I don't. So guess what? I'm gonna give it to you! Or you. Or maybe you. And you don't even have to write a poem!

All you have to do is leave me a comment. Any comment. Unless it's mean. Cause I might delete it and then you won't win. I'll random number pick someone next Sunday (2/1/09) night after Big Love. And this is what you'll get!

A 750ml tight sealing container that is both yellow, AND orange. A brown bento belt. You don't -need- a belt, but how else will you attach your cute sunflower clip? Besides I like to wrap my utensil in a napkin and slip it under the belt and I know you wanna be just. like. me.



But wait Bob, there's more! Cause that's not the only thing I've over-bought. I'll pack it up with some accessories!



Oh, by the way. That box up there in the picture? That's mine. Yours is wrapped in plastic. You'll need to peel a crappy decal off the side when you get it but then you can just wash your hands and pretend it never happened. Nobody has to know.

Oh, by the way again. If you don't wanna be just. like. me. Why not be just. like. Shannon? Or pull out all the stops and be like Pikko! She's gonna make you work for it though :)

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Citrus Chipotle Glazed Halibut

1. fish
2. brown rice
3. citrus relish
4. an orange

Hmmmmmm, where to start.... Okay, it might not look like much, but that may well be the most delicious fish I've ever made. I'll try to talk you through it.


Citrus Chipotle Glazed Halibut

4 pieces of fish (I used halibut steaks)
1 tangelo (oranges or maybe even grapefruit would work)
Juice from two tangelos
1 tablespoon minced onion
1 tablespoon finely chopped parsley
1 tablespoon vinegar (I used Champagne Citrus Vinegar from Trader Joe's)
1 teaspoon honey
1/4 of a chipotle sliced really thin (easier to do if it's frozen)*
1/4 cup white wine
salt and pepper to taste

First the relish:
Supreme** a Minneola (save the juice) and toss with the onion, parsley, and vinegar. Sprinkle with a little bit of kosher salt and set aside.

The glaze:
Put the juice from the 2 Minneolas in your smallest saucepan with the leftover juice from mangling/supreme-ing the other tangelo. Heat on medium with the honey and sliced pepper, stirring occasionally and reduce until very thick and sticky (about 8 minutes or so) and then take it off the heat.

The relish and glaze can be done ahead of time. Or if you start the rice first everything will be done at the same time.

The fish:
Using a non-stick pan on medium heat - first brown about 2 tablespoons of butter. Then put the fish in and cook for about 3 minutes. Season with salt and pepper and then flip to the other side and cook for a couple more minutes. Take the fish out and deglaze the pan with a little glug of wine. Reduce it down until it coats a spoon and then add about 2 tablespoons of the pan liquid to the glaze. Stir to mix and brush on fish.

Serve with rice and the orange relish.

*You do keep chipotles in your freezer don't you? No? Well you should. Let me explain. I love chipotles, in small doses. As in, not a whole freakin' can at one time. A super easy way to store an opened can is to dump the whole thing out into a quart sized zip bag, seal it up, smoosh it all out, then freeze it flat. After it's frozen it's easy to break off an individual pepper, remove it, and reseal the bag. If you only want part of a pepper then chop off what you need and throw the rest back in, no waste. Try it!

** If you've never supremed, Coconut & Lime has a nice tutorial here.

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Not Pumpkin Curry

1. chicken korma curry
2. rice
3. http://lunchbucketbento.blogspot.com/2008/05/lunch-bucket-o-curry.html
4. grapes
5. garlic naan (not shown)

Yeah, the curry? Not so good. I bought that same stupid Patak sauce that I didn't like the last time I bought it. And I still don't. Like it that is. You know what I do like though? La Fuji Mama's Pumpkin Palooza series. It's seriously awesome, nothing like that stupid korma, trust me.

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we’ll be playing and having fun

1. macadamia nut crusted mahi mahi
2. black beans
3. fruit salsa
4. coconut rice
5. papaya and grapes with a wedge of lime

I decided to make a nice islandy dinner for the kids to make up for going to Hawaii and not taking them and then not buying them anything while I was there. I'm nice that way.

The fish was prepared using Alton Brown's method - but I didn't use NEARLY the amounts suggested for the "crust" and still ended up with plenty. And I didn't use butter, because I didn't have any. How can it be that we have no butter? Un freakin believable. Did you hear me? WE HAVE NO BUTTER! Oh, sorry. Anyway.

The beans were a loose approximation of these beans only with canned beans instead of dried.

The coconut rice is just plain old rice but I subbed half of the water with coconut milk and sprinkled some toasted coconut flakes on top.

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Teriyaki Pork

1. teriyaki pork
2. rice
3. tomatoes
4. broccoli
5. yogurt with pineapple

I sure do need a vacation. Good thing I've got one coming up! This time next week I'll be soakin' up the sun. And eating. And sitting. Though now that I've written it I realize that's pretty much what I do everyday and it really doesn't sound that exciting, but Dude! I'm going to Maui. And my children are not. And that is most assuredly exciting. I know, you hate me, I'd hate me too.

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Happy to You!

1. ratatouille
2. brown rice
3. peaches
4. yogurt
5. mushroom cookies - slightly melted

This was a huge freakin' lunch. I ate it like 8 hours ago and I'm still full - all that rice I guess. Speaking of rice, I used some of that precooked frozen brown basmati rice from Trader Joe's. A seriously fabulous product by the way. Comes in a box of 3 packages, each package is about 2 servings. All you have to do is clip the corner and microwave on high for 3 seconds. I always have some of this on hand and so should you.

If you're interested in how I make ratatouille, and I know both of you are, I posted earlier about it here. I used eggplant this time, and 5 big Romas that were getting ready to head around the bend, if you know what I mean. I probably should have mentioned on that previous post that I use more oil when I use eggplant - on account of it's awesome sponge-like ability to soak up fat.

Know what else? Plain Greek style yogurt (I think I have Athenos this week) on a perfectly ripe peach? Fan-freakin-tastic. Oh, and don't hate me for this -



My wealthy and beautiful friend Julie found this (and another one almost like it) at the Goodwill. And she bought them for me. I haven't really researched it but I'm almost certain those are vintage, naked, Little Twin Stars. And there really isn't much more to say about that.

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Magnificent Spiced Rice and some chicken

If you live anywhere near Phoenix and you've never been to Haji-Baba then you should go. Not as in you should make a special trip or anything but you know, when you're in the area. If you order the schwarma (highly recommended) you might be tempted to pick up one of the little bags of schwarma spice mix they stock in the market half of Haji-Baba. Don't. It won't be as good. You will be disappointed. Unfortunately I didn't have the luxury of my own warning and I bought some. I've used it twice and there's enough left to do it again. Hopefully I can overcome my distaste for wasting perfectly good yet ultimately insignificant pantry items and just throw it out. Or maybe not. Anyway - leftovers for lunch!

1. magnificent spiced rice
2. chicken tender
3. donut peach

Of course this really wasn't about the chicken. It's the rice, rice baby. Oh yeah. I went there. Yes. This rice is at least as, if not more, magnificent than Vanilla Ice. And his hair. For realz ya'll.

Magnificent Spiced Rice

1 cup basmati rice
2 tablespoons of butter
pinch of saffron
pinch of salt
handful of slice almonds
handful of raisins
3 whole green cardamom pods
2 2/3 cups of hot water

Melt the butter in a pan (a deep heavy bottomed pan that has a good fitting lid) with the rice and the almonds over medium high heat until the almonds get toasted. You pretty much need to be stirring constantly during this part. Crank up the heat to high and dump in everything else. Give it a stir or two until it begins to boil, then give it one final stir and slap on the lid. Immediately turn the heat down as low as you can get it and set your timer for 20 minutes. After 20 minutes take off the lid and pick out the cardamom pods. If you're lucky they'll be right on top. Then all you need to do is "fluff" and enjoy!

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Lunch - Forgotten

A big pile of leftover grilled tuna flanked by two snowy mounds of rice with a side of fruit salsa and a bottle of soy/ponzu sauce. It probably doesn't get any better than that. I wouldn't know - because I forgot to take it.

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Shillin' for Zatarains Without Apology

Let me say right up front that I have received no promotional consideration from Zatarain's, McCormicks, or the Bush administration. Please note however that I have no particular qualms about accepting "gifts" from either of the first two - Bush administration? Not so much. Enough about politics, let's get on to the eatin'!

1. black beans and rice
2. cherries
3. carrots

This black bean and rice recipe is totally semi-HO-made, but don't think Sandy, think Amber or Ashley. Amber doesn't know it, but I luff her. She makes all sorts of yummy looking things including her own sandwich buns and pita bread but makes no apologies for serving Cool-Whip with pie made from blueberries she picked herself. That's just how freakin' cool she is. And Ashley? I luff her too. This girl cooks recipes off the backs of boxes and cans and makes it look totally gor-may, and she looks really hot with a green tongue.
Anyway, a co-worker asked to sample my lunch and didn't get around to eating it so she took it home, shared it with her husband and immediately phoned me to tell me to give her the recipe. Her marriage depended on it. I thought about typing up some crazy long recipe that involved digging up and grinding sassafras root but in the end my inherent laziness won out and I spilled the beans, so to speak.

Rice & Beans

1 onion
1/2 rotisserie chicken
1/2 pound of smoked sausage
12 shrimp
Zatarain's Black Beans & Rice

If your shrimp is frozen take it out now and put it in a colander in the sink. Run some water over it and let 'em sit there. They'll be ready when you are. Peel the onion and cut it in half, then slice thinly so you end up with half rings. Cook in the onion in a biggish pot with 2 tablespoons of vegetable oil on medium low heat for about 15 minutes, stirring every 5 minutes or so. Meanwhile, slice up your smoked sausage and toss it in with the onions.
When it all looks goldeny brown and starts smelling like dinner add 3 cups of water and one box of Zatarain's Black Beans and Rice. Crank the heat up to high and stir pretty frequently until it starts to boil, then turn the heat back down to medium and smack a lid on top. It's gonna need about 30 minutes to cook and you only have about 5 minutes worth of work left so this is a good time to go sit a spell or put together a salad.
Sit for 20 minutes, or you know, whatever, then pull the meat off your chicken and shred or cut it up in bite sized pieces, dump it in the pot and stir. Peel your shrimp and devein them if your squeamish that way. Throw them in the pot, stir, put the lid back on and then take it off the heat. Pour yourself a big glass of tea and call the kids to the table. Dish it up and feel proud to live in America where you can buy a box of Zatarain's for 2 bucks at your local supermarket.

Speaking of shilling: Did you Haiku that Blog!?

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Lunch Bucket o' Curry

Look! I got a lunch bucket! I customized it with stickers :)



Look! I got a lunch bucket! I customized it with stickers :) I'm so excited I said it twice!

To celebrate the occasion, I made a curry. Of course!



1. chicken korma
2. basmati rice
3. apple berry skillet crumble
4. pomegranate raita

About that curry....I used a Patak sauce. It kinda sucked - which was disappointing! I've used that brand many times and have always been pleased, but this one ... meh. Not so much. I tried to dress it up - caramelized some onions, added garlic and ginger - added coriander, cumin, and garam masala. At this point it did cross my mind that I should have just made the damn stuff from scratch - anyway, it ended up okay in the end. You know why? Cause of the raita.

I've been hoarding one last pomegranate in the fridge for weeks now, and it was starting to look a little ... well, like it had been hoarded in the fridge for weeks. I don't know where I first heard of pomegranate raita, cucumber is the only kind I've really ever had before, but I knew I need some. Thinking that I surely saw it in someone's blog, a quick search didn't really turn up anything that looked familiar. The Girl Next Kitchen has one, so does Enjoy Indian Food (uhm, okay!!!) Milee's Dinners & Such made a raita she saw on a Nigella show, but mentions it was sweet. I didn't really want sweet. Finally I used a recipe from Mamta's Kitchen with some modifications. Cheeky, no?

It elevated the not so great korma to a pretty freakin' good meal. I'd already toasted and ground some cumin for the curry and I really didn't want to mess with doing more, so I left it out. Oh, I added the onions too, and used less pomegranate. I was lucky to have on hand a big container of Abali yogurt to use, it's pretty much my favorite. I believe that the quality of your yogurt makes a big difference in a recipe like this, it just wouldn't be the same with a regular supermarket yogurt. Also, if anyone could please tell me how to pronounce raita I will be forever grateful. You know, until I forget.

Pomegranate Raita

1 cup yogurt
tops of 2 green onions - sliced
1/2 teaspoon each salt and sugar
arils from 1 pom - minus the ones I snacked on

Stir it up and eat it.

Apple Berry Skillet Crumble

Chop up all your apples (I used 4 Pink Lady's) that are beginning to look a little sad and fry them in an oven safe skillet with butter. Yes. Fry the apples in butter. Trust me. Cook them covered over medium heat and they will soften up and start to brown. When you like the way it feels when you poke them with a fork take the pan off the heat and throw in any berries that got lost behind the pickles and stir in a tablespoon or two of sugar (I used white, but brown works too). Stick the lid back on and preheat the oven to "broil". Make up a crumb topping like you'd make for muffins (I processed about 1/4 cup each of flour, butter and white sugar with a pinch of salt)and sprinkle on top. Cook for about 4-5 minutes until the topping is lightly browned. I served it with yogurt that I sweetened and vanillaed but I wished for ice cream.

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Shawarma, شاورما‎ , שווארמה‎, Chawarma, Shwarma, Shuarma, Shawerma, Shoarma or Shaorma

1. chunks of chicken
2. saffron rice
3. zucchini with tomatoes and caramelized red onion
4. pita chips and roasted red pepper hummus

However you spell it (or say it) chicken shawarma is dang good eatin'. This lunch was made from leftovers from the previous night's dinner. Gotta love those leftovers! I used a spice mix from a local restaurant/grocery called Haji Baba. It's definitely better when they make it but we still managed to choke it down. I drizzled a tiny bit of pomegranate molasses on the top of mine for a little change o' pace.

Title shamelessly stolen from Wikipedia

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When the Whole is Less than the Sum of the Parts

1. onigiri stuffed with krab, cream cheese and green onion
2. strawberries
3. container of sugar
4. pistachios
5. fudge filled marshmallow



1. 3 onigiri stuffed with krab, cream cheese and green onion wrapped with nori belts
2. strawberries
3. container of soy
4. container of sugar
5. dried pineapple
6. chili lime peanuts



1. 2 onigiri stuffed with krab, cream cheese and green onion
2. strawberry
3. vanilla yogurt with dried papaya
4. granola
5. tangerine
6. pistachios

Those kids didn't like onigiri stuffed with krab, cream cheese and green onion. Though they do claim to like rice, krab, cream cheese and green onions. Freaks.

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Apples and Onigiri

1. onigiri
2. apple
3. peanut butter
4. soy pig
5. fudge marshmallow
6. heart shaped donut bites

A regular lunch for a boy. The lid of the box presses against the top of the blue pick to hold the donut bites in place. The apple was cut with a slicer/corer, rubbed with a little lime juice and reassembled in the silicon cup.

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