Top: Tabbouleh and caprese salad in a muffin cup, basil leaves.
Middle: Indian potato, pea and tomato curry on a bed of rice.
Bottom: Blue and green grapes and sour skittles!
Today’s bento is a little heavy in carbohydrates, as I had some stuff left over from the weekend that I didn’t want to throw away entirely. But I still managed to include something from all of the basic food groups: carbohydrates, proteins, fats and Skittles*
And because I’m a good girl and know my foodgroups, there is also milk and chocolate banana Pocky hidden under the fork in the lid.
It’s a steep learning curve with my Indian curries, and I feel like I’m still at the bottom. One, I Never Get It Right. Two, if I do get it right, it’s a)not repeatable and b)won’t taste as good as it did fresh when warmed (I have a sneaking suspicion this will be true for most curries). Three, I’m going to stay away from premade curry mixes and make my own mix from now on. I can’t ever tell what is in those premade mixes and they *never* taste right. So I’m going to buy the supermarket’s supply of christmas spices in August, unless somebody can direct me to a better venture…
Help is very, very appreciated. Also, is there anywhere I can get Ghee in a non-metal container smaller than 1 litre?
On the plus side, yay for weekend shopping and coming home with fresh supplies of British and Asian candy!
*) Whaaat? *looks innocent*