My boyfriend and I are trying to be more economical with our food expenditures, cook more meals at home and eat less processed foods. This means I need to think about what we're eating for dinner and lunch bentos for the week before we head to the store. I planned to make meals that take less prep time during the week, and the more time-intensive ideas on the weekend. Tonight's dinner was a return to Japanese meals and included leftover soon dubu and hamul pajeon from last night's Lighthouse dinner.
I have fancy lacquerware bento boxes I picked up at Ching Ching Cha in Georgetown. The boxes help set the mood and presentation. I also have lacquerware covered soup bowls I received as a gift from my Board of Education Office colleagues in Japan.
Leftover soon dubu (spicy tofu soup) from Lighthouse Tofu in Annandale.
Hamul pajeon (seafood pancake), tonkatsu (fried pork) on cabbage and bell pepper, brussel sprouts with bell pepper, umeboshi with kyuri, and Japanese potato salad.
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