Monday, December 14, 2009

Mini Tostados and Lemon Slice bentos

To the right here is Wednesday's lunch. I can see by adding the extra chips that one cannot tell that those were meant to be three mini tostados. But they were.

They were filled with refried beans and green salsa and topped with cheddar cheese.

On Thursday I did a little experiment with an artichoke heart leftover from the previous night's dinner. We eat a lot of artichokes. It's easy for him to make. The trick to keeping them is lemon juice as chokes oxidize to a rather unappetizing black color.

When I open the box at work, the lemon smell was powerful and I was afraid to taste the choke at first, but it was surprisingly delish.

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