Rules of engagement
Obviously I'm cooking for a crowd, and no I'm not independently wealthy. This brings to mind the few ground rules I set for my little adventure into Bento boxing:
- $6 per bento (on average). The idea is to keep the average price of a bento down to $6. This makes the meal still accessible while at the same time allowing me to be frugal on some meals to pay for that fillet minion on another
- Low Glycemic index: I wanted to try to keep to foods that have an even burn rate for my eaters. This is a new challenge for me as I'm usually one not care much about the health effects of my cooking. Basically foods having a low glycemic index take longer to break down thereby keeping your energy levels from spiking and crashing
- Portioning: Although the box i've chosen looks small, I've got to make sure for the $6 everyone has a satisfying lunch
- Make the menus interesting: if my eaters wanted PB&J they would have brought it themselves. This also gives me my chance to flex my culinary muscles again.
- Prepping and scaling: If I have to be up 2 hours earlier to prepare the food that morning then it's not going to work for me. Learning the art of prep-work, freezing, and corner cutting will be a fun lesson for me.
- The boxes have to be pretty: Yes, I'm a guy, and I said it, pretty. The art of bento boxes is just as important as their culinary content. Besides, I'm blogging this effort so that means I've got to make it photogenic