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sake, shochu and sushi
My other half said this morning: “Today I’ll make an open sandwich bento!”
“Great and thanks!” (and a wet kiss…)
Actually it turned into a bit of an extravagant “open bento”!
The “main sandwich ingredients” included a almost soft-boiled egg (impossible to eat between two slices of bread!), a lot of cress, a few fresh endive/chicory leaves containing lightly boiled crispy/crunchy mini-asparaguses, plum tomatoes, cornichons, duck confit (she took it out the freeze and fried it until the skin was crispy light brown), and fried potatoes (not French, please) she had suteed/fried in the confit fat. Now, I gave up making up sandwiches!
“Haddock in the Kitchen” might be interested to know that the Missus baked the bread yesterday.
The bread contained shredded carrots, chopped mint leaves and crumbled walnuts. I have to admit that it was a beauty. Therefore I ate it bit by bit as I consumed my bento along!
Now, I will this opportunity to introduce the dressings I usually keep in the fridge at work:
The “white” one is a Japanese Kewpie Caesar Salad Dressing (Gold Type).
The “orange” one is a Soken non-oil dressing containing green shiso, herbs and lemon.
Both are light and tasty enough and all ingredients are described on the back!
Well, this time I had plenty of dessert! (I suspect the Missus was emptying the fridge…)
Kiwi fruit, Kaki/Persimmon and Nashi/Japanese pear and asome walnut!
Alright, I know I’m spoiled!