Time for cooking
This bento shows what I can do on a weeknight if I take an hour to do some extra cooking. Mind you, this isn’t an hour of cooking, it just takes the meat some time to cook and there are a million other things you could be doing at that time (like chatting with your friend about the new Torchwood). This hour included all prep, cooking, and clean-up. So really, it wasn’t a huge time commitment:
Italian Potato Salad
Cucumbers with rice wine vinegar and red pepper flakes
boneless ribs with spicy and sweet dry rub
So the two things that required cooking were the potato salad and the boneless ribs. I hope to post the recipe for the potato salad next week, so I won’t get into too much detail now, but it just requires some chopping and quick boiling. As for the ribs, I made a quick dry rub with granulated brown sugar, onion powder, garlic powder, lemon pepper, celery salt, and something called Texas Gunpowder (which is just ground jalapeno). This made a nice rub that was salty, sweet, and spicy all at the same time. I then cooked the ribs in my toaster oven so that I wouldn’t have to wait for the larger oven to heat up. Easy as can be.
For those looking for more about my historical lunch project, I was able to find this great little exhibit at the Smithsonian called Taking America to Lunch. This will give you all a brief overview of the kinda things I’ve been looking at. Now I just need to scour ebay for some better boxes and tins.