made an awesome discovery at Cost Plus World Market: they have tiffin tins! They carry the two level (pictured) and a three level as well, but M. eats so little for lunch I couldn't imagine filling the three. Maybe I'll go back and get it for picnic purposes, though.

Something about this tin is so satisfying. I like the handle and the way the containers lock together. I can't wait to make some rice and curry and try it out.

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esterday it was a whopping 85 degrees or so in a freak warm-wind-pressure-something incident, so I passed on making a hot dinner and opted for sushi instead. My vegetarian sushi repertoire is slowly expanding - I attempted tamago (rolled egg omelet) for the first time. I didn't have the recommended square pan and my tamago came out looking pretty rough, but I sliced off the sloppy edges and made the best of it anyway. They're at the bottom of the sushi platter. I also tried asparagus maki with thinly sliced lemon on top - pretty good. Most of all I love the delicate presentation possibilities with Japanese cuisine.

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couldn't resist a big bag of kiwis the other day, so I've had to get a little creative in uses for them. This morning I diced a couple and served over waffles (mmm....waffles) and this evening I mushed one up - sorry, muddled one up for a kiwi cocktail. I'd call it a kiwitini but it just sounds too silly.

To make one, peel a kiwi and muddle half of it in a cocktail shaker with about a half ounce of simple syrup. Add two ounces of citrus vodka (Hanger One Buddha's Hand Citron is my favorite) and ice, shake, and strain.

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hursday visits to the farmer's market have become one of my favorite parts of my weekly routine. Thursday dinner is becoming routine as well, because I always hunger for the same thing: a simple preparation of meat from Prather Ranch, and a big salad of fresh goodies from the market. Today's salad was delightfully crisp and tender lettuces with the first snap peas of the season, tangerine, and avocado. I dressed it with olive oil and an orange muscat champagne vinaigrette I picked up on a whim at Trader Joe's.

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ometimes the simplest food is so satisfying. Here I sauteéd some kale with garlic, olive oil, and lemon, and served it up with steamed asparagus over rice with lemon butter. The perfect little lunch for two.

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he leftover pizza went into a bento the next day along with a carrot apple muffin, nuts, and carrot pieces.

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have an ongoing struggle with the perfect pizza dough. On my first try after receiving the happy gift of a pizza stone and peel, I used this recipe from Bon Appetit and with the help of beginner's luck, created a perfect crust: light, bubbly, crispy, and tender all at once.

Since then, I've had no love from my further pizza attempts, even using the exact same variables as the first time. But then, pizza is temperamental like that. So I soldiered on to different recipes, hoping to find something that yielded somewhat consistent results.

The latest attempt was using a basic dough recipe from Vegetarian Classics, with decent and sturdy, if not stunning results. The crust was crisp but a bit too dense for my taste. On to the next!

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appy Easter! M. and I are laying low today and just catching up on cleaning and work, but I did take a moment this morning to do a little baking so I could use up some of my exploding stash of carrots. Because Easter is all about...bunnies, and bunnies obviously like carrots (?). I admit I don't entirely understand the association with rabbits and resurrection, but at least I can enjoy eating the results.

Here's the recipe I used, with the following modifications: fuji apple instead of granny smith, vegetable oil instead of corn, swapped about half the oil for applesauce, no nuts (didn't have any), and my coconut happened to be unsweetened.

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got this recipe from the now-defunct Jane magazine, which I always used to get when travelling to Suluk - it provided a pulpy levity against the intensity of travelling to the Abode for esoteric training. Their take on entertaining was just my speed: the accompanying recipe for these rolls was "green curry for idiots" (which is also an excellent recipe, but that's for another day).

To make the rolls, the hardest part is finding the rice paper wrappers. They're dry and unrefrigerated, if that helps. I know Andronico's carries them if you're in the Bay Area, or perhaps you can find them at an Asian grocery near you.

It takes a little practice to work with them, but it's fun to experiment. Fill a large bowl (larger than the circumference of the wrapper) with warm water, and slip the wrapper in. Remove it just when one side becomes soft, about 15-25 seconds - that side can be the bottom of your roll, and the rest will continue softening as it absorbs the water. Remove it and place it on a cutting board so the soft edge hangs off, then put your fillings at the bottom edge of the board. Flip the soft edge up over the filling, fold the two sides over the filling, and roll up.

The filling they gave in the recipe was: cooked and cooled vermicelli noodles (also called rice sticks); slices of cucumber, mango, avocado, apple, and carrot; and mint and cilantro leaves. I change this up freely depending on what I have around though - the rolls pictured contain noodles, mint, spring salad mix, avocado, tangerine, and carrot. If you're omnivorous they'd be great with shrimp or ground meat.

Accompanying sauce recipe after the jump.

Continue reading "Summer Rolls" »

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or this bento I used a frozen rice ball from the last time I made sushi to make the yaki onigiri, and it worked great - this will work well for bento supplies I can keep on hand in the freezer. I microwaved the rice ball for a minute and then proceeded to grill it on each side as is, then again brushed with soy sauce. I let it cool before putting it in the bento box. According to Lunch in a Box, they can be frozen after the grilling part as well.

Contents: Celery with cream cheese, homemade oatmeal chocolate chip cookies (from frozen dough balls), orange wedges, hardboiled egg with s+p packet, and yaki onigiri.

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