Just a quick post before I head off to put the finishing touches on my show that opens tonight... It's been an uber long week. I had already worked 37 hours by Wednesday night. And there's a holiday this week. Which means my comp time will shoot way up. That's ok.
That means I can take it easy for a few weeks.
Or fill my time with freelance work.
... I really should learn how to NOT be a workaholic.
Anyway. Here's my bento for a late lunch today...
I've got leftover cashew chicken from my favorite little Chinese place along with some pan roasted brussels sprouts I found in the bottom of my fridge.
My method is easy... I drizzle a little olive oil in the bottom of my frying pan and then add sliced brussels sprouts. Top with salt and pepper (and sometimes garlic and onion powders) and slap a lid on. Stir every couple of minutes until they are as tender as you like them. Brussels sprouts don't release too much liquid, so you get the lovely browned bits on the bottoms. It's much faster than roasting in the oven. If I'm feeling really fancy, I'll drizzle them with a bit of balsamic vinegar just before I take them off the heat.
The rest contains a few mini sweet peppers with roasted pepper hummus, champagne grapes, cherries, and raspberry chocolate balls.