Here comes the sun – and with it some interesting developments in local(ish) veg. Though I do say that, in retrospect there’s quite a regular supply of meat this week but that’s mainly my habit of rationing it for lunch portions. As with last week, I’ve made a week-long batch of tamagoyaki so it accompanied its cliché partner in bento, the cherry tomato (a particularly tasty bunch for a change!)
It’s not hot enough to leave the jacket (or in my case, my coat) yet but things are definitely looking better with the warmth and blossom on trees. Spring has sprung!
April 13
A mishmash of leftovers, might as well pack it since I didn’t feel well yesterday to eat it. Lunch is grilled sausage with tomato sauce, coleslaw, miso-pickled daikon, wild garlic flavoured hash browns, tomatoes, spring onion tamagoyaki and 3 onigiri (kimchee, bacon & mayo and kombu no tsukudani & cheese)
April 14
A bright sunny spring day.. spent indoors. Lunch is wild garlic flavored hash browns, miso pickled daikon, coleslaw, spring onion tamagoyaki, tomato, grilled beef steak on a bed of rocket
April 15
Oops, too hungry and started eating the rice before a full pic was taken. Lunch is daikon kimchee, tomatoes, coleslaw, grilled beef steak, green onion tamagoyaki and wild garlic flavoured hash brown
April 16
It’s definitely feeling warmer that avoiding the BBQ would be a mistake. Some grilled goodies for lunch, which contains traces of BBQ eggplant, green onion tamagoyaki, coleslaw, tomato and grilled then marinated lamb.
April 17
Woo, it’s Friday and the BBQ leftovers are still tasting good! Lunch is tomato, baby carrot, coleslaw, green onion tamagoyaki, BBQ eggplant with miso-pickled daikon, BBQ pork and steamed white sprouting broccoli. Now, if only my software dependencies were more reliable I’d truly enjoy today..
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