Hello all! A late Valentine bento here from me. I've been too busy to post any bento pictures before now this week unfortunately, but this is one of two nice ones I've made. This one features a small portion of the meal I cooked for my family on Valentine's day. Swirly whirly pasta with a home made pasta sauce consisting of tomatoes. leeks, carrots, onion, garlic, basil and sliced green olives. Domo is stealing the heart shaped mini garlic bread (also home made - and vegan!). In the fruit layer there are strawberries, apricots and a plum.
I have had a particularly busy week and aside from work I've managed to cram in some good times! On Monday a makeup artist friend of mine gave me a 1920s inspired makeover which was lots of fun and made me feel really pampered. On Tuesday I went to a particularly energetic exercise class with two other friends and that ended up being a hilarious experience as well as being good for us. Wednesday was all work but today I have spent some quality hours with yet another of my friends (my my, haven't I been social this week?). We made ourselves a lunch of roasted garlic bulbs smooshed onto gorgeously crusty rye and spelt bread with vine ripened tomatoes, black pepper and olive oil. Divine. We've planned the same meal again for our next get together in two weeks' time.
In fact it has been a particularly big eating day for me come to think of it. For dinner today I made a large salad with a balsamic dressing and humous then for dessert we had warm vegan chocolate brownies. I just can't stop making those brownies! They're so delicious. Got to cut down though...
My daughter took these photos of Domo continuing his adventures in the kitchen after stealing the garlic bread heart. As you can see, he discovered a tin of baked beans, which happen to be his all time favourite food at our house. He looks so pleased with himself.
I'm sure our green Domo friend will come back to the kitchen another day and have similar culinary adventures. He does seem to get about the house a great deal. He's even going in to school tomorrow as a prop for the talk my daughter is giving about cute bento lunches. She's a bentoer of the future!
For this instalment of Bentovintage I have a few food reviews for you. I've been looking out for food items and brands that are about today which have been going strong since the forties and fifties and even earlier. Here are three such items that myself and my family have taste tested and approved for consumption! There's something particularly appealing to me about these products and that is their easily recognisable ingredients! Sure, there is salt and sugar, which can be considered 'bad' but there is no more salt and sugar in these items than there is in modern food stuffs. The best bit for me is that they don't have any of those scary additives with the long names or extra colours and chemical preservatives.
Here we have a bottle of Camp coffee which is a Scottish foodstuff first produced in 1876. It's a blend of coffee, chicory, sugar and water. I tried it mixed in with a glass of cold rice milk to make a quick and easy iced coffee. The taste is quite bitter, but only in the same way a strong good coffee is a bitter. I think I could get a taste for it. The label states that it can also be used to make hot coffee when mixed with hot milk/water and it's good for baking. I can state that the baking suggestion is certainly true. I used a dash of it to make some coffee flavoured vegan muffins and they were delicious.
This next picture is of the box of Force cereal I bought last week. It was first produced by the Force Food Company in 1901. That dandy character on the box is 'Sunny Jim', a cartoon character produced to advertise the cereal. I didn't actually get a bowl of this, since it was gobbled up by my children and husband in no time. What you get in the box is natural coloured, small, fine wheat flakes. My children inform me that it isn't very sweet (not a bad thing) and that when mixed with milk forms a loose, soft flakey breakfast similar in flavour to Weetabix. They loved it!
Last but not least is Vogel's bread, which has been produced since the 1950s. Vogel's declare themselves on the packaging to be 'Experts in seeds and grains'. The children and I laughed about this because we decided that our pet pigeon is without a doubt an expert in seeds and grains. What can I say, I'm REALLY glad I bought this bread to review it as a vintage food product because it has become a firm favourite with us. We're on our third loaf of it now and we're still not tired of it. My children adore it as much as I do and it makes great toast, sandwiches and forms a delicious base for my home made vegan garlic bread (a piece of which is featured in the bento post above where Domo is stealing it away). The slices are small, but the bread is so dense that it's incredibly filling in small quantities. It has a nutty, seedy taste but doesn't have any of those irritating large seeds that get wedged in your teeth and tend to put my children off regular seeded bread for that reason. Check out the Vogel's website if you're interested in the back story for this bread's production. There's a lot of thought been put into these loaves.
