Stone Face Blog / Stone Face Vloggers
Being the musings of Your Obedient Servant, Great Stone Face, moose enthusiast.
- Name: Great Stone Face
- Location: Northern Virginia, United States
I'm interested in humor contests, the Washington Redskins, the Boston Red Sox, the Washington Nationals, University of New Hampshire hockey and football, and Ohio State University football and hockey -- and, of course, moose.
Thursday, May 31, 2007
Wednesday, May 30, 2007
Lunch for May 31st
Mr. Bento - Thursday, May 31, Lunch
Wednesday, May 23, 2007
Mr. Bento - May 24th's Breakfast + Lunch
The rotisserie roast chicken is from Giant Food.
The smokey vegetarian blackeyed peas and stewed tomatoes were a drained can of Bush's blackeyed peas with a can of Contadina stewed tomatoes. In a saucepan, I sauteed until opaque a half-cup of diced onion in three tablespoons of olive oil. I added the drained bean and the stewed tomatoes, and mixd them up with a half-teaspoon of liquid smoke. Stirred it up and warmed it half-covered over low-medium heat for 40 minutes to thicken the sauce -- it still stayed preety liquid. I served it over a half and half mixture of brown basmati rice and white jasmine rice I cooked in the rice cooker.
For breakfast, the brown bread is good old B+M canned; the pumpkin butter is from a farmstand in the Carolinas.
Saturday, May 19, 2007
Wednesday, May 16, 2007
Mr. Bento - Thursday, May 17th, Lunch
Mr. Bento - Weds., May 16th, Lunch
Upper left is a yaki genmai onigiri (toasted brown rice ball). I made the onigiri. Upper right are kichels my mother-in-law brought to us from Florida for Mother's Day. Bottom left are roasted tomatoes.. The roasted tomatoes are from Wegman's "olive" bar, as are the marinated portobellos with peppers on the bottom right. Also on the bottom right is shrimp and TJ's roasted corn with mayo and Old Bay for seasoning.
The basil is from our deck garden, so I put it on everything, except the kichels.
Monday, May 14, 2007
Mr. Bento - May 15th Lunch
Tuesday, May 08, 2007
Mr. Bento - Fifth Photo
The onigiri is made with brown japonica rice, and toasted in a lightly oiled frypan with temari soysauce and sesame oil. I keep a half-dozen in the freezer. The basil I grew out on the deck. The canned sardines are in olive oil, to keep the fats good. The greek-style yogurt I got at TJ's. I topped it with orange blossom honey from a fruit stand in Florida and sliced Whole Foods kumquats.
Monday, May 07, 2007
Mr. Bento - Fourth Photo
Thursday, May 03, 2007
Wednesday, May 02, 2007
Mr. Bento - Third Photo
The rice ball is a yaki onigiri (toasted onigiri), made of brown rice (genmai). I made a half-dozen couple of weeks ago and froze them. I have a 5-lb. bag of Japanese brown rice -- 53 servings. Only about 45 to go.