I haven’t had a chance to post this morning’s bento boxes until just now. No time to write. Family isn’t treating each other well. I was so looking forward to this point in the day and now my efforts seem like a waste. My heart isn’t in this post.
My husband asked me the day after our nuptials if I had experienced second thoughts prior to taking our vows. I assume he asked this based on my late entrance the big day and epic flakiness throughout preparation and proceedings. He imagined my flawed performance to be symptomatic of an underlying doubt. My father had similarly misinterpreted the chaos about my person and sought to reassure me, saying that he wouldn’t let anything bad happen to me and applauding my choice. It may be true that I had some misgivings about having such a big wedding and that the realization that I had not delegated enough had hit hard, but the men in my life couldn’t have been more wrong about my conviction. The many unimportant details of a wedding had left me frazzled and my tardiness was the result of a surety that I was simply not beautiful enough in that moment for such an important day. When my father and step-father were sent by my desperate maid-of -honor to save me from impending collapse, I refused to be handled. Shaking off this unnecessary attention, I commanded silence and through tears and laughter spoke three simple words; ” I’m just happy…” Wedding day psychosis, maybe, but never second thoughts.
Today’s bento boxes contained Bacon Cheddar Pinwheels, Deep fried Butternut Squash Ravioli, Marmalade Baby Carrots and Irish Soda Bread. Anya misplaced her thermos at school, so I sent leftover No Waste Smoothies with the boys and a Matcha Love drink for Anya.
Ingredients: Bacon Cheddar Pinwheel recipe with sweet baby peppers and black olives; Deep Fried Butternut Squash Ravioli recipe; Marmalade Baby Carrots recipe; Irish Soda Bread (see “A Dose of Totoro”); fresh red plum and strawberry pocky.
Bacon Cheddar Pinwheel.
5 slices cooked bacon, crumbled
1 c softened cream cheese
1/2 c sharp cheddar cheese, shredded
3 flour tortillas
Combine cheeses and fold in bacon. Spread, covering all of three tortillas, completely. Roll tortilla and slice, creating pinwheels.
Deep Fried Butternut Squash Ravioli
1 lb butternut squash ravioli (Costco)
Enough safflower or peanut oil to fill deep fryer.
Heat oil and fry ravioli in small batches until pasta begins to bubble and brown. Careful not to overcook as color of pasta is already golden.
Marmalade Baby Carrots
1 c orange marmalade
1/4 c water
1 1/2 c baby carrots.
Combine all ingredients in saucepan and bring to a gentle boil. Simmer carrots until slightly tender.
No Waste Smoothie (see “Under the Sea Bento Box” posted yesterday for recipe.)
Matcha Love sent with Anya as her thermos is missing.