After a surge of ebi furai and the convenience that the ingredients are in my stash (the freezer and the cupboard) it was in reviewing last week that I had made a grave error when packing more than one: and that is to reduce the fried item count for the other dishes. As tasty as it was, I really need to get better at balancing the contents of my lunch least I gain more weight.
Perhaps a little too late?
May 3
Ah, I wanna take this outside and eat on a carpet of warm grass but we don’t have a lawn. Lunch is pickled radish, tomato, “ponzu” eggplant, ebi furai and rustic Korean-style spinach
May 4
A fast prep could only mean pasta. Lunch is linguine with roasted tomatoes, garlic and oregano eggplant and raw capsicum. A good contrast of cooked and raw toppings. Though I’ll probably move back to rice tomorrow
May 5
It’s gotten a little warmer so perhaps I shouldn’t do many of these for a bit. The sided are Korean chilli squid, garlic eggplant, steamed purple sprouting broccoli, rustic Korean style spinach, capsicum stir fried in olive oil, ginger carrots, soft boiled egg (not pictured). With a but of hand shredded nori – yep, it’s bibimbap o’clock: stopping at Deliciousness Village then Nap Town. Woooo wooo!
May 6
Trying very hard not to have a cheese toastie for dessert since this has something deep fried. Lunch is tomatoes, carrot kimpira, ebi furai, garlic capsicum, pickled radishes, garlic purple sprouting broccoli and an umeboshi.
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