A few nice organic baby dress images I found:
laptop_lunchbox 2007.01.04
Image by amanky
this is the first time I’ve shot the picture just after packing up… vs. just before consumption. I was a bit worried about browning apples, who wants to see brown apples?
[blogged]
mr_bento 2007.08.17
Image by amanky
[packed for my scheduled 12hr day in the ER... but that got cut short due to the new FT job I've acquired. So It got shevled for the next day's typical 8hs in the office!]
I pulled out the Mr. early as I’d had an early start without breakfast, and my lunch turn didn’t come around until much later than usual. So I went for the yogurt mid-morning… figuring I’d have the salad and such with a plate of the caf’s pesto linguine.
However, when I saw the pesto… turns out it didn’t occur to them to distinguish that it was a sun-dried tomato pesto. Not bad, just not what I had had in mind. So I simply stuck with my super-salad…
81/365
Image by Elle-Epp
March 22nd: Monday’s lunch
Black Bean, Edamame & Barley Salad
1 cup barley (I used pot barley)
3 cups water
1/2 of a 15-ounce can of black beans, rinsed and drained
1 cup frozen, shelled edamame, thawed
1 cup chopped yellow pepper
1/4 cup finely chopped fresh parsley
Lime & Olive Oil Dressing (separate recipe)
Organic baby romaine lettuce leaves (optional)
1. Bring 3 cups of water to boil; add barley. Reduce heat, cover and simmer, stirring occasionally until tender. (Pearl barley takes about 45-60 minutes to cook, pot barley takes about 60-75 minutes and hulled barley or "whole grain" barley takes about 75-90 minutes.)
2. Drain; chill under cold running water and drain again.
3. Combine the barley with the remaining ingredients in a large bowl.
4. Add dressing (see separate recipe)
5. Serve immediately or cover & refrigerate up to 24 hours.
Lime & Olive Oil Dressing
Juice & zest of 2 limes
2 Tablespoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
2-3 teaspoons brown sugar or maple syrup (start with lesser amount; adjust to suit your taste)
1. Combine dressing ingredients in a small jar with a lid.
2. Shake well.
3. Taste & add more spices or sweetener if desired.
4. Pour over salad & toss lightly.
Dressing from Roasted corn & red pepper salsa in Whitewater Cooks, page 90.
