Let's not make any more lame excuses, but let me tell you about my life.
I know... blah blah...
My initial inspiration in cooking, and in so many other things in life, my grandmother, passed away on 10 January. Ever since, my work (or off work) and private life have been crazy. A very good friend is in hospital. I've met my siblings for the first time in more than 3 years!
Actually, I'm going out Friday night with my brother whose voice hadn't even started breaking the last time I met him.
Exciting times call for a routine to calm things down, so I cooked up a storm and made a nice bento every single day of last week.
Rice, pickled ginger, hoisin-fried tofu, mixed salad. Hoisin sauce is my new love. It's like BBQ sauce, only Asian!
tagine with "Rumfort"-veggies ("Rumfort" being my own invention... it's German for "was rumliegt und fort muss" or "what's lying around and has to go or it'll go bad"), ugly apple cobbler from Joy of Vegan Baking (though it's me that made it ugly), homemade tomato bread (Jamie O. recipe and the best bread base ever!)
bulgur with carrots and parsley, crack olives from the Turkish grocery, artichoke hearts, cocktail tomatoes, tiny veggie box banana
Two stages of pho. I had a bowl in the morning and one at work in the afternoon. Rice noodles, bean sprouts, carrots, Thai basil and bok choy. I packed the broth in a separate (un-sexy) container.
TVP-based Thai massaman (muslim) curry, a kiwi fruit, cocktail tomatoes and nuts.