zomaigawd PAX(PRIME) already!!

So, last minute sewing has made way for a rather unexpectedly heavy homework load.. But! I think I can pull off being fully t-shirt wardrobed out all weekend in Seattle. =^.^= Now I just have to decide which one’s to stuff into my tiny carry on.. leaving room for swag, new shirts, stuff, and things of course.

This year I’m also taking along a small store of bento gear.. two boxes I think will do well. I’m always starving at PAX, and while I do spend a bit of time making the trek down to the pier for crumpets and such.. I’d rather be wading through nerd heaven and seeing more games. I can stash away extra bits as they become available.. will hopefully spend less on crap food that leaves me hungrier anyway, and not spend as much time and energy searching to fill my tummy. =) This is the plan so far.. I’m sure there will be notes as time passes.


Bento #2 ~ Red Veggie Curry

The smaller section of this bento box (top) is half baked chicken breast, half thin rice sticks. Basically plain..aside from a pinch of salt&pepper on the chicken  before cooking.

The other section is red curry: (makes a huge pot.. freezes well though, and as long as I can remember to freeze it in portion sizes we’ll eat it all =^.^=)

2 cans coconut milk

1 can veggie broth

2 med. white potatoes cut into 1/2 in chunks

1/2 bunch of celery, sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1/2 bag of match stick carrots

1 bag of prewashed presliced baby portabella mushrooms

1 med yellow onion, chopped

2-4 Tbls red curry paste (I used Mae Ploy, since it’s the only kind my HEB has on the shelf these days)

I started out thinking I’d use the crock pot for this one, but then couldn’t sleep so tossed it back on the stove.

All the veggies went into a large pot at the same time, and cooked on a med/low until the onions started to go translucent.  I made room in the bottom of the pot and added the curry paste (the directions say to saute the paste a bit first, then add everything else.. but their recipe uses no veggies and there’s been no discernible flavor difference for doing this.)  Put the lid back on for about 15min, then stirred until the paste was evenly distributed.  Another 15min with the lid on, then added the coconut milk and let simmer for another 15min.  Added the broth to thin it out a bit and let simmer uncovered for another hour or two~ish.. depending on your time, and inclination.

Like some people do with pasta sauces, I like to let curry simmer gently for as long as I can stand it. =^.^=

Bento #1 ~ Quinoa Salad

Quinoa Salad:

4Cups cooked, and cooled quinoa (just like rice this is half as much before cooking 2Cups uncooked)

1/2 Cup minced onion (I like sweet yellow onions best, but purple onions are awesome for color)

1/4 Cup minced green onion

2/3 Cup feta (the teeniest crumbles you can find work best)

2/3 Cup blanched slivered almonds

2/3 cup chopped kalamata olives

2/3 Cup chopped dried cranberries

2/3 Cup chopped parsley

2/3 Cup chopped celery

The juice of 1 lemon

3Tbs olive oil

Salt&Pepper to taste

Combine all of the above in a large bowl and fold together until it’s all well mixed.

About a cup spread out in a sandwich bag freezes well, and if crumbled, packed and refrigerated the night before seems to be well thawed by lunchtime.  =^.^=

One bit of breaded fish per box.  Baked as per their own instructions, and cut into bits.

Peas with a mustard sauce, and a bit of tartar sauce(about equal parts mayo, and sweet pickle relish with a good bit of dried dill) finish out the box.

Busily sewing up a few more almost ready to post in this last week of summer vacation.  Though will have to break to make sure Kidlet has clothes and colored pencils.

Zomaigawd it’s nearly #PAXPRIME \o/