Right at the end of summer, the beer schedule is still rather full and lunch has been sometimes catered by the work toastie machine* so updates have remained sporadic. However, as part experiment, part health incentive the household is under “Vegtember” lockdown: no meat-derived protein for a month.
So far it’s been a interesting, but definitely much more difficult to stay creative as a carnivore; the worry isn’t lapsing before deadline, it’s cooking the same things over and over again!
* damn cheese toasties: can probably eat them every day.
August 22
When the rice cooker is already on, might as well make rice balls. A simple lunch today with ensaladang talong, lumpia, bread and butter pickles and onigiri (umeboshi, and hijiki with yukari & sesame)
Augest 25
Urgent: need sleep with same day delivery. Leftover oyakodon tweaked for today’s lunch: teriyaki chicken, tomatoes, spring rolls, pickled daikon, spinach and broad bean namul, steamed broad beans, carrot kimpira and an umeboshi
September 1
Feeling like something simple, and smaller. And veggie. Lunch is mung bean curry, corn onigiri and hijiki with yukari and sesame onigiri. One day I’ll build a corn, butter and soy riceball that doesn’t fall apart; that day is not today
September 5
A test that confirms that taco rice is a difficult thing to pack without using a larger box. On the plus side, everything just fits in a work bowl. And work has habanero-type Tabasco for a chilli boost
September 7
An unusual food stop at home; too many leftovers to leave around for the next few days. A veggie mapo tofu, with the probably-authentic fermented bean chilling paste. I thought fermented foods were supposed to be good for your guts!?
