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Old 09-15-2011, 11:51 PM   #361
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1. pork in red chile
2. trash of tortilla and smoked gouda
3. tears of salad greens, tomato in dressing
4. plain greek yogurt and raspberry jam
5. lemon ice tea

My neighbors somehow acquired the chile sauce from a restaurant in Santa Fe, New Mexico called Tomasitaís. Itís really good. I portion it, and horde it in the freezer. Target stores in my town began stocking fresh groceries. Theyíve been sending coupons in the mail for free food, like eggs and tortillas. I wasnít impressed and doubt Iíll ever shop there. Salad greens in a bento box will keep a bit better if dry and this is my usual way to separate a dressing. The jam is from my neighbor, too, a canner and baker, both of which I am not. A lunchbox cobbled together with whatever is in the frig.
That looks wonderful, Spork! Love the cheese and tortilla idea. I have two pounds of provolone to take care of...

I was given a 1/2 pound of fresh cherry tomatoes, a couple spring onions and a small tomatillo. I'm going to make a fresh salsa with it and a little chipotle powder for some heat and smoke, topping a chicken breast and a green salad for my next bento. I'm trying real hard to cut starches out of my diet for a while.
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Old 09-16-2011, 08:23 PM   #362
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Spork..

How far are you away from Santa Fe?

-Damien
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Old 09-16-2011, 08:40 PM   #363
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I live in the Phoenix, Arizona area. But, I'm very familiar with New Mexico, having lived there also a couple years. I miss Roberto's green burritos...
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Old 10-07-2011, 08:39 PM   #364
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1. egg drop soup, with mochi rice dumplings
2. Thai larb, ground pork
3. butter lettuce wraps
4. Greek yogurt, with diced apples
5. iced coffee

Thai larb is meant to be eaten at room temp, so it's great for lunch boxes. The lettuce will wilt a bit by lunchtime, which makes it a better wrap for scoops of larb anyway. Soup is from a powdered bullion labeled 'consomme' with a splash of soy sauce. Mochi flour is glutinous rice flour, super easy to make them into soft chewy dumplings. My market had another apple I'd never heard of called "Swee Tango." Mild sugar and citrus flavor, very crisp with high water content. I also mixed a little honey into the yogurt.
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Old 10-08-2011, 01:04 AM   #365
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Looks wonderful! It's almost cool enough for me to start cooking more.
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Old 10-08-2011, 03:08 AM   #366
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i'm curious fee.

why do you wait with such patience for cooler temps to cook more?
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Old 10-08-2011, 05:21 AM   #367
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I also wait for cooler temps to cook because we don't have central a/c at the farm and the kitchen really heats up if the oven is used during the summer months--we have "smart meters" in Ontario, so power is more expensive before 7 p.m. during the week. I do my "big" cooking on the weekends. I also turn off the hot-water tank during peak hours. There is many a day when I'm eyeballing the clock so I can turn on the hot water and take a shower and do the dishes.
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Old 10-08-2011, 09:38 AM   #368
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i'm curious fee.

why do you wait with such patience for cooler temps to cook more?
A curious phenomenon called hot flashes...has kept me out of the kitchen. General fatigue, I think I'm getting old...
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Old 10-08-2011, 11:44 AM   #369
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PF--I hear you. When I get up in the morning (2-4 a.m. to work), the house is freezing--as am I and I have to bundle up while waiting for the wood stove to heat the house; but when I go to bed, the bedroom is so hot I've had to turn on the window a/c--even on the nights when there have been frost warnings! My DH has suggested I buy a fridge to sleep in!
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Old 10-14-2011, 07:26 PM   #370
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1. somen noodles
2. soba soup from pork stock
3. salmon tatsuta nuggets & sweet egg omelet
4. pickled vegetables & corn+grapes+trout
5. mugi-cha, roasted barley iced tea



I've been playing around with this side for a year or two. Corn, red pepper, shallot and dill, sauteed in butter. Add seedless green grape halves and shredded trout. Finish with lemon squeeze. Served warm or cold. If you can suggest a way to improve it, I'd appreciate it. I also need a good name for the dish.

My monthly fuel bills are insane all year long, so I just surrender and cook all year too. I'm definitely looking forward to winter though...
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