This week's bento and holiday notice

Well, it's not a holiday really. I'll be travelling for work from tomorrow and won't be back for about a week. I have prepared some posts for the week ahead so provided the hotel internet connection works fine, I should still be able to update. My response on comments might be delayed though. After all, any free time that I have will likely be spent on sight seeing in Boston :)

Before I go, here are our bento lunches this past week:

We were away last weekend and that meant coming home to little in the fridge. It was therefore another freezer stash lunch. The onigiri were made from frozen rice, warmed up in the microwave to restore texture and then mixed with salmon furikake and shaped by hand. I find it quicker to mould them by hand, although the onigiri moulds do make neater shapes. Meatballs and sausages were frozen too. Meatballs cooked in 2 minutes in the microwave. The sausages were defrosted in the microwave and then cooked on the grill for 15-20 minutes while I made the other items. Frozen edamame took 5 minutes in boiling water.

AP's lunch: Onigiri with salmon furikake, edamame, meatballs and Cumberland sausages. Animal picks added some colour and also eliminated the need to pack any cutlery.


Mine was similar except with smaller onigiri.


Lunches for the rest of the week were made the night before and kept in the fridge. We had honey roast ham and baby spinach leaves in multigrain bread, cherry tomatoes and a clementine.


Bottom tier: potato salad with spring onions. Top tier: Mini scotch eggs and cherry tomatoes on a bed of baby spinach leaves.


Bacon and leek quiche, and mixed leaf salad with containers of extra virgin olive oil and balsamic vinegar.