It\u2019s the third month of 2017 coming to a near end. How is everyone doing and especially to mothers of Year 1 kids? How are things coming along? Haha! I remember when my son went into Year 1. First two weeks were a lot of missing stationaries and torn books, or even spilt water all over the bag. In case some of you are unaware, my son was homeschooled all throughout his pre-school days so when he was put into a proper school at age 7, a lot of stuff were a bit of a crude shock for him. And yes\u2026.it goes without saying that he did get into trouble here and there and once in a while the teachers will report back to me. When this was all happening, I of course, like any sane mother do what naturally comes\u2026..freak out. But now it has passed and things have sort of settled in its own pace, I look back and wondered, ok\u2026there was no need to go into panic mode all that much. So I\u2019m giving a shout out to mothers out there who feel like their kid is putting them through some sleepless funk\u2026.chill, you\u2019re doing a good job and if you raise them right, you gotta believe that they\u2019re good kids.<\/p>\n
When my son started school, my main concern was packing his lunch. Initially I had this grand plan of mapping out in some high-tech chart what I would make for him everyday of the week. Lunches would alternate between simple sandwiches to more rice and dishes staples. First day, I packed too much for him cause I actually included a box-drink, some snacks, a piece of fruit and his main meal. Guess what, he finished his main meal but all others were like half-eaten mess. What I didn\u2019t account for was his pace when eating\u2026.he was VERY slow. So before he could finish, he had to proceed to the next session. Oh, and mind you\u2026I wasn\u2019t using an air-tight container on the first day and he got gravy all over the lunch bag. That thing stank for days. So here\u2019s a tip\u2026air-tight containers!! MUST!<\/p>\n
Know what I do these days? Make more portions during dinner so that he could bring leftovers as his lunch the next day. That saves a lot of headache of preparations and time in the morning. He\u2019s still eating home-cooked food and so what if they were leftovers? No matter how much effort you put to making things from scratch, sometimes all they want in their minds is french fries. So here\u2019s a dish that could easily be done for any meals and packed in as a bento for your kids the next day.
\nENOKI AND ASPARAGUS BEEF ROLLS<\/p>\n
Meat and vegetables in one.<\/p>\n
8 slices of sirloin or chuck beef Continue Reading in next page<\/p>\n 1 tablespoon soy sauce Enjoy!<\/p>\n\n
\na bunch of asparagus
\n1 packet of enoki mushrooms, separated
\nSalt
\nBlack pepper
\n1 tablespoon butter
\nSAUCE :<\/strong><\/p>\n
\n1 tablespoon cooking sake
\n1 tablespoon mirin
\n1 teaspoon sesame oil
\n1 teaspoon sugar
\n2 garlic cloves (chopped)
\nWater
\nWash the asparagus, cut it all into about 14 cm each. Blanch them in hot boiling water in a pot on the stove for 5 seconds. Drain and place them into icy cold water.
\nTake the slice of beef and lay them flat on the cutting board. Place cling film around it and pound them thin.
\nSeason the thin slices of meat with salt and pepper.
\nCut the enoki mushrooms and the root end, to the same length of the asparagus.
\nDivide the mushrooms to 8 equal portions.
\nPlace the enoki and about 3 asparagus per roll on the beef slices. Roll them slant ways and secure the end with a toothpick.
\nRepeat till you have rolled all your beef slices.
\nHeat a flat frying pan with some oil and add the butter. When the butter has melted, add the beef roll ups.
\nBrown on all sides.
\nTake them out on a dish, remove the toothpicks.
\nAdd chopped garlic to the pan, sear and add a little water to deglaze. Add the sauce mixture. Heat and taste.
\nBring back the roll ups and toss them in the sauce.
\nPlate and serve garnish with toasted sesame seeds.<\/p>\n