seen those bento that are incredibly detailed, with
rice balls sculpted into cartoon characters and such?
Well, this homie don't play dat. I work for 8 hours
with a 2-hour commute on both ends. Some days it's all
I can do to throw pasta 'n' ragu together, so forget
about edible masterpieces. This is as artsy as it gets.
Ahem. Um, sorry about the sorta-rant. Really, I think
those lunches are nifty, but who has the time? If you're
out to impress someone or please your kids, go for it
and more power to you. Me, I pack my lunches for taste,
not loveliness, and I'm usually reading a book as I
Wow, two digressions before I even get to the lunch
box. That's some kind of record, I think. Anyway, clockwise
from the upper right we have a steamed
pork bun (Made with real pork this time!), steamed
with umeboshi, takuan,
and snow peas,
and blood orange segments.
One more digression. Takuan are pickled daikon radishes.
Daikon are huge, often larger than my forearm.
Who needs that much radish, picked or non? I wondered
that the last time I was at the market, so, what the
heck, I got one so I could try it for myself and find
out what the appeal is. Well, try it I did... and I
still haven't found out. Maybe it's just because I'm
not fond of radish, but... blah. A sliver here or there
mixed in with other flavors, fine. But I can't see myself
buying another, or even making a dent in that baseball-bat-sized
monster in my fridge. If anyone can give me hints as
to how to use it, please do!