Bit the bullet and gave chicken lollipops a go – it might just be the chickens around here but I didn’t expect them to turn out relatively large. And tedious. And delightfully tasty. And popular at home. And addictive. And, so rightly unhealthy so it looks like I shouldn’t cook them too often.
… 🙁
Week 66
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- Typical: a cloudy rainy May Day in “sunny England”. I’m skipping pub lunch so to console myself I’ve got sushi: boiled egg (white), croquette, pickled radish, tomato, vegetarian chilli, pickled red cabbage, crabstick maki, takuan maki and onigiri
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- Counting down to the long weekend.. Big flavours in this lunch: vegetarian chilli, baby carrots, tomato, black bean stir fry veg, asparagus, cress and croquette. With asparagus this fresh it would be an insult to overcook so I went with the opposite: raw!
Week 67
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- Back from bank holiday interruptions to report lunch: tomato, steamed asparagus, spinach goma-ae, egg, steamed baby carrots and BBQ lamb.
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- Half days due to nurse’s appointments still improved with lunch provisions: grilled chicken, stir fried red cabbage, spinach namul, tomato, garlic baby carrots and egg
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- Sushi day to make up for no burger today. Sides are varied with grilled chicken, broad beans, garlic carrots, green curry veggies, red cabbage ‘slaw and tomato. The inari was left plain but the maki uses some home made Mayo alongside crabsticks, capsicum, sesame and spring onion
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- Two words of deliciousness: Chicken. Lollypops. I was sceptical initially that I wouldn’t be satisfied with just 2, but it turned out OK. Served with red cabbage coleslaw, tomatoes, steamed asparagus & cauliflower, tamagoyaki and nasturtium leaves
Week 68
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- I just realised a dressing I made was essentially dijonnaise.. Grilled chicken, ‘karashi’ mayo dressed asparagus, steamed cauliflower, tomato and stir fried capsicum
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- Onigiri day today! Shiso (both kinds) and seasoned nori rice balls with tomato, grilled chicken, steamed asparagus, spinach namul, red cabbage pickle, cauliflower and carrot & konnyaku kimpira
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- ‘Chilli-spangle-tastic’! Chilli chicken & konnyaku, steamed cauliflower & asparagus, stir fry cabbage & leek, tomato and spinach namul. And benishoga for a pickled item
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- It’s been a while that I’ve made teriyaki: why bother with premade sauces when it’s so easy from scratch. Lunch was: potato & broad bean salad, miso veg, pesto seasoned spinach and chicken & konnyaku teriyaki. Surprisingly it was all rather filling.
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- A bit if a repeat from yesterday but still tasting pretty good. Soft boiled egg, miso veggies, chicken & konnyaku teriyaki, pesto spinach and tomato
Week 69
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- It’s been warm outside so it’s BBQ leftovers for lunch. New potatoes salad, steamed asparagus, black pudding sausage, BBQ zucchini & capsicum, carrot & konnyaku kimpira and tomato
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- An interesting experiment but I think I’d leave the chicken wing tips for stock.. Lunch is spinach namul, benishoga, fried chicken bits, coleslaw & tomato
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- Sushi day Thursday: it’s crabstick, kappa and chicken katsu hosomaki and inari. Sides are more chicken (striped ‘lollipops’), pickled garlic, stir fried capsicum, tomatoes, cucumber and spicy veggies with konnyaku
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- The miserable weather is back: time for lunch to pick up the mood. Lunch is tomato, spinach namul, pickles, slow-cooked beef rib and miso veggies
Week 70
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- A washed out pic for a washed out day. Fried rice with shredded cabbage, steamed prawns & dressing, cucumber, tomato, spinach namul, steamed asparagus and miso veg
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- Hopefully more veggies today, I sure do need to cut back on evil foods. Grilled salmon with home-made BBQ sauce, shredded cabbage, spinach namul, steamed asparagus, soft boiled egg, tomato and seasoned chinese broccoli
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- An interesting experiment with koji; looks like fish becomes too salty but it’s fine with rice. Steamed prawns, steamed asparagus, tomato, cucumber and Chinese broccoli with mustard dressing and nasturtium petals
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- Lots if veg today, not sure if it would help the waistline especially with a beer festival next week.. Lunch is green curry mixed veg, tomato, steamed asparagus, soft boiled egg, koji-marinated salmon and kai-lan gomae-ae
