Another student

Leelee
Bento-ing from: Stevenage › UK
Joined: 10 Aug 2010
User offline. Last seen 32 weeks 4 days ago.

Why hello there! ^_^ I'm Leelee also known as laplinp around the interwebs in other places and I am 20 years old and a student at De Montfort University studying Media Production BSc (which means theres maths and electronics involved :( ). And I have only just started getting into Bento and have made loads of recipes of Maki's (in fact I am doing some more tonight to replenish my dwindling freezer stock)
My only trouble is the veg. I love veg but it goes off so quick and its not very cheap. I need to find ways of making it interesting and freezable.
Oh! And I got my first actual bento box through the post on Saturday! Its awesome, a blue Daiso Lovely box! I did accidentally microwave the rubber lid though >.< It not fitting quite right now, but I'll fix it somehow!

That's enough I'm waffling now :D

____________________________________

I'm not short, I'm fun sized ^_^

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heidi
Bento-ing from: NYC
Joined: 30 Jul 2010
User offline. Last seen 4 years 16 weeks ago.
Re: Another student

Hi Leelee, welcome to the bento bonanza. :-)

Leelee
Bento-ing from: Stevenage › UK
Joined: 10 Aug 2010
User offline. Last seen 32 weeks 4 days ago.
Re: Another student

Thank you! I managed to get a picture of my bento today, I'm hoping to share it with you all later haha! :D

rehfilet
Bento-ing from: › Germany
Joined: 11 Aug 2009
User offline. Last seen 3 years 19 weeks ago.
Re: Another student

hello leelee,
nice to meet you and welcome!

bronwyncarlisle
Moderator
Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 40 weeks ago.
Re: Another student

Hi Leelee. Try putting veges in things like little quiches, with or without pastry. They freeze OK like that. Or in muffins or fritter things. Somehow veges seem to freeze more appetizingly if they're in something rather than being themselves. The other thing to do is pickle them. I just bought a book the other day on pickles, and there are quite a few that aren't cooked at all; just the veges, some spices, and some vinegar mixture, left to soak for anything from a few hours to a few weeks. Maki has a few recipes like that here too.

____________________________________

Bronwyn

My blog is Food and Shoes

Leelee
Bento-ing from: Stevenage › UK
Joined: 10 Aug 2010
User offline. Last seen 32 weeks 4 days ago.
Re: Another student

I haven't tried savoury muffins or quiches, I love quiche! Mmm I may do that this weekend actually. And being able to freeze it will be a God send while I am home. Mum don't like me in her kitchen much its 'her space'.

I have done fritters though :D In fact I had some today, I made the Buchimgae, or tried to. It was more ommelette than fritter but very tasty! I just added loads of veg I had around.

Yay bento! http://www.flickr.com/photos/47823229@N07/4885783332/in/pool-justbento
They never look very pretty... But they look better in my new box than in the old plastic tub I was using haha!

heidi
Bento-ing from: NYC
Joined: 30 Jul 2010
User offline. Last seen 4 years 16 weeks ago.
Re: Another student

Thanks Bronwyn, I'd missed Leelee's question.

About veg and its so-speedy going-off --

In dry conditions, good garlic and onions will keep at medium room temperature for months. That's the good news. ;->

Dense-textured root veg such as carrots, turnips, rutabaga, kohlrabi, cabbages, jicama, even horseradish and Jerusalem artichokes, keep perfectly well for more than a week if held loosely wrapped in part of the fridge which is neither too dry nor too damp. That's a matter of experimentation - your appliance doubtless varies. ;-> These conditions approximate those of the traditional root cellar, or the more economical "clamp" (a hole in the ground lined and topped with straw and closed off with wood or a nice rock). Frankly, my stored carrots & radishes have seen service more than two months after their purchase, and albeit some minuscule loss of nutrients at that point, they look and taste great.

I've done the same with ripe tomatoes and red or yellow bell peppers, but their best qualities begin to fade after five days at the most.

Broccoli and other cole-family greens should be used pretty quickly as well, although I find they remain tasty in frozen stews (if blanched first, even possible to retain quite a bit of green color). They can even be frozen on their lonesomes if VERY dry (don't freeze after washing unless you make sure not a drop of water remains).

Celery and herbs will go limp in a few days, and should be used as soon as possible or else stored as their individual requirements demand. Some can be dried, and others can be frozen, but most do best packed in oil and stored quite cold. A broth packed with finely sliced celery and onion will freeze 'ok' and you'll have a flavorful basic soup stock of it. For those garden herbs, Maki provided a number of herb preservation tips here: http://www.justhungry.com/preserving-shiso-basil-lemon-verbena-and-other...

and... Lettuces... eat 'em as soon as ya pick 'em! :-D

heidi
Bento-ing from: NYC
Joined: 30 Jul 2010
User offline. Last seen 4 years 16 weeks ago.
Re: Another student

Leelee, that obento looks delish! :-) The most difficult part of anything is: just get started! You've got going just fine!

Leelee
Bento-ing from: Stevenage › UK
Joined: 10 Aug 2010
User offline. Last seen 32 weeks 4 days ago.
Re: Another student

Thank you :-) Ya getting started is the hardest! But so glad I have, its a lot better for me and cheaper than buying something at work or uni. At uni it would be fish fingers and beans and chips at the SU for lunch if I was there... Not good!

The trouble is at uni the fridge isn't very dry so things tend to go quick and its like 1 shelf or drawer per person plus a bit of milk space. I am lucky I live right next to a market with great veg, however its like £1 for a whole bowl!! I can't resist and end up wasting! The ginger lasts though! Never tried freezing my own veg, I may try that in little bento sized portions making sure they're dry haha!

Also the whole pickling idea I love! I really enjoy pickles and chutneys etc and my mum just got a pickling book so I may have a ganders and see what I can do!

In the words of Annie "I think I'm gunna like it here" :D

heidi
Bento-ing from: NYC
Joined: 30 Jul 2010
User offline. Last seen 4 years 16 weeks ago.
Re: Another student

Beans n chips... mmm, Taters. I don't eat 'em no more, but if you do we might cobble together a lovely batch of chips, whether baked or fried. Yum. Ignore that last remark, LOL.

My preference is the Japanese sweet potato, sold here as "batata California." It has a kind of dark pinkish garnet thin skin, with a pure white flesh. Only a bit sweet, nicely starchy, and one of the replacements I use for Taters. But that's nevermind for now.

Is it that you live at Uni but have access to your mum's house once or twice per week? Can't store food at Mum's? And you can scoot down to the market any day, or is it shut some days? And you have some limited cooking facilities at Uni, or no?

Some thoughts meanwhile: Net Bags. Hang your greenery in the bath. Seriously, the softer greens such as lettuces and arugulas, some green herbs, and celery really like the bath so long as it's not deluged with perfumed chemicals daily.

Net bag your hardier onions, garlic, winter squash, even courgettes, in your closet! ;-)

Leelee
Bento-ing from: Stevenage › UK
Joined: 10 Aug 2010
User offline. Last seen 32 weeks 4 days ago.
Re: Another student

I couldn't live without taters I love them so much! I don't eat them too often though, especially as I normally have mash xD Sooooo not good!

But ya what it is at the moment I am home for summer, won't be returning to uni until 20th Sept! Not that I am counting down the days or anything either haha! So at home I have mum nagging me about her kitchen and telling me how to be doing things, bless her. Then at uni I have no space. I take up a lot of the kitchen at uni at the moment anyway what with my slow cooker, George Foreman and bread machine xD They all like me my flatmates... I wonder why?

But storing the hardier veg in my closet, now that's an idea I can do! No bath at uni *sigh* I wish. Just a shower, which is used all day everyday with 4 of us girlys in there haha! But ya I can definitely use my closet. I will try and remember that! I even considered vac pacs for them at one stage! It was on sale, I was tempted but resisted!!

heidi
Bento-ing from: NYC
Joined: 30 Jul 2010
User offline. Last seen 4 years 16 weeks ago.
Re: Another student

Hee hee! Well, I'd say make a 3-4 day menu for bento preparation, and do your shopping twice weekly, watching for seasonal items and buying/storing appropriately. It's truly difficult to 'buy tiny' but it's also OK to have the same meal (perhaps decorated or spiced with leftovers) for a day or two running. The key is, as you've already discovered, minimising your purchases of use-in-a-hurry foods whilst slowly stocking up on johbisai (bento staples) of your choice.

Leelee, you're going to do splendidly, I can just tell. ;-D

Leelee
Bento-ing from: Stevenage › UK
Joined: 10 Aug 2010
User offline. Last seen 32 weeks 4 days ago.
Re: Another student

I am slowly building up some staples. And I cook a lot at the weekend, freeze and take out for the week as that's easier for me :-)

Slow and steady as they say haha! I hope I do do splendidly!

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