There are few things more comforting than soft boiled eggs (in a proper egg cup — this one is from W’s mother, and there’s a space under the cup for your other egg), and toast soldiers. And if there are flowers, well, all to the good.
This is the beginning of the green smoothie. It starts off a lovely yellow color and then it becomes green, right after you add the green stuff. Here it is kale.
I know. A little troubling. In fact, however, they are really quite good. I’ve been drinking these since the new year, and they are doing me some good — more energy, mostly. The other claims I’ve seen, the ones about how your gray hair will revert to its original color, and your sex life will become, well, you know, really great, and your mental state will show great improvement? Nope. I hasten to add that none of that stuff has been bothering me anyway.
I drink one of these every day, and I put it in a stainless steel water bottle thing that I really, really like because it keeps things pretty cold and there’s no weird smell from this thing. Ever.
Should you wish to inject more energy into your day, the Green Smoothie basically consists of:
a cup or so of frozen fruit
three handfuls of greens (mostly, I use kale and spinach, favoring spinach because it is already washed from those bags you get at Trader Joe’s, and besides, it’s organic).
the juice of one lemon
enough water to fill up the blender
I like to think that the whole thing is mine to drink, but one or two of the tiffin children generally have some too.
I know it’s February, but happy new year anyway!
This was a beautiful lunch. I mean, I am aware it’s totally blurry in the picture, but it was a thing of beauty. Spicy tuna, a little bit of lettuce, crisp cucumber, and the avocado. There was rice at the bottom of the bowl. I mixed my wasabi with some soy and poured it over and it was incredible. I’m not capable of producing something like this at home — so I’m very glad that our local grocery store (which is called The Berkeley Bowl) has it in its prepared foods case, and it is so fresh and delicious.
Although it is not insulated beyond the natural insulation stainless steel provides, this is my favorite tin. It holds a lot and it is very attractive in its neat way. The water bottle comes from lululemon, which is hard to type but not hard to find in my neighborhood, because it’s in a HUGE story across the street from Cafe Roma in Berkeley, on the corner of Ashby and College, which is ground zero for a lot of good things.
What’s inside? This:
Whole wheat angel hair pasta, a little good olive oil and cracked pepper and some sauce from the jar with parmesan on top. The work of the moment. The greatest part of this lunch though is that it’s cherry season. Eat up!
Here’s the thing — this lunch, which is something I have all the time — comes with stuff I always forget to tell them to leave off, so I have to scrape it off to the side. I don’t want to eat tons o’ sour cream and guac at noon.
This salad — which is called the Ensalada Mexicana, comes from Ananda Fuara, the nicest vegetarian restaurant in San Francisco. Really lovely women in saris, who remember your name, serve you some of the best stuff you can get in the Civic Center at lunch time.
Oh, and I have to work late tonight. I might even post my dinner.
Nope. I ate it too fast. And I’ll add, while I’m at it, that this salad doesn’t look as good as it tastes. But when you get to the black beans, brown rice, and corn tortilla on the bottom, you have arrived in a kind of work lunch heaven that’s hard to describe.
It’s been a long break around here, as we’ve adjusted to the fact that the children who used to love cute little lunches now insist on having a lunch that’s been thrown in a plastic safeway bag because it is so not cool to have a bento box.
So you know what? A blog must morph under circumstances like this. And morph we will here at the TiffinTin. Into grown up lunches, as often as I can, even if it’s only a photo and a snarky comment. Occasionally, the truth will be told about what goes into the preteen lunches. (Ouch.)
So, thanks for checking in while I was gone (and what was up with the 600 page views back in February? Man, people want tins, that much is quite clear. Well, good. Tins I have. Tons of tins.. And now they’re all mine, mine, mine.
See you tomorrow for the first grownup tin lunch.
This summer, I acquired the most wonderful bento. It’s made by those masters of all things bento, Zojirushi, and I just happened to see it in a little shop on Vashon Island, in Washington State, when I was visiting my friend Karen. Here’s what’s inside:
I took these pictures with my phone’s camera, and god or someone divine must be living inside that phone, or why else would top of the bento be lit up with that celestial light? Let’s hope I can think of some heavenly things to put inside. And I’d also like to point out that the largest container is insulated — it’s metal, and there’s a nifty little plastic jar inside. None of these three containers is very large — they’re perfectly lady-like, perfectly delicate portion sizes. If you want more, get two! No one should ever, ever go hungry around here.