I am so ready for summer. Long sunny days. Grilled foods all week. Bright fruits and vegetables. Swimming in the pool. What’s not to love? During the summer we grill a lot. I mean a lot! Since my husband likes to cook on the grill it gives me a much needed break in the kitchen.
We started our summer feasting with grilled pork chops seasoned with some Montana Mex Picante Salt that came in my Love With Food box. It was delicious! Nice and spicy. I did add some kosher salt to it, because I was afraid of using too much of the blend. I wanted it to have some heat, but not be too terribly spicy.
In the bento: grilled pork chops, rice with a pickled plum, strawberries, blueberries, and carrots. Clean, simple, bright, and colorful. :)
I am working on getting all of my old bento photos up on this new website. Uploading them takes a good bit of time, so it will be a work in progress for a while. So far, I have all of the photos from 2015 and 2014, which really is only a handful. But it’s a start! For earlier years, I am going to have to split the galleries into multiple pages so it doesn’t take too long to load.
Check out the new Photo Galleries here!
In the meantime, all of my old photos can be found on my Flickr page.
New bentos will be coming soon! Don’t give up on me yet :)
Happy Mother’s Day! I hope you had a wonderful holiday :) We had my parents over for dinner to celebrate and I made this bento from the leftovers. In the bento: fiesta lime grilled chicken, cucumbers, green beans, tabouleh (with cilantro, avocado, red onion, lime juice, and tomato), and watermelon.
For the grilled chicken, I marinated it in a lime and garlic sauce. Then served it with sautéed assorted peppers and red onion with cilantro and lime juice. The topping is really what made the dish. It has to be done on extremely high heat so that it sears. Add a little salt and pepper and… delicious! It would have been great with some chopped jalapeños!
I’m not sure how much I’m liking WordPress, it ate my blog post, lol! This bento was supposed to post on Monday but got lost somewhere in cyberspace. Oh well, here it goes again.
My general outlook to bentos has always been to keep it simple. Using leftovers, easy fridge-to-bento items, and trying to cook as little as possible. These days I’m so busy that simple is no longer a luxury, it’s a necessity.
This easy bento makes use of a leftover steak sandwich, a simple salad, fruit, and a mini Babybel cheese with a sakura cutout. It ended up being a lot of food because the bottom tier of this box is really deep.
It has been quite some time since I’ve written a blog post or made a bento. I thought that after the new house was finished, that I would have a lot more time to devote to bento making and the blog, but to be honest, I don’t. This first year out of graduate school has been a wild and crazy ride! And I’m still trying to find the quiet moments to do things for myself. In reality, I made this bento almost two weeks ago and I’m just now getting around to posting it. I want to keep up with blogging, but I know that the reality is that it’s going to be sporadic at best. Because of that, I’ve decided to move the blog to WordPress, hoping that it will be a little easier to keep things updated. For all of the old photos, you can see them on my Flickr page. And of course, follow me on Instagram for more frequent pics!
This bento is really a ‘no frills’ start to try getting back in the game. On the left is my version of the Thai dish called larb (ground turkey, cilantro, chilis, lemongrass, ground toasted rice, thai basil, lime juice, and fish sauce) which is one of my new favorite things to eat. The cilantro and lime make it taste so fresh, and being made out of ground turkey, it’s quite healthy. The rest of the bento is just rice, pickled plum, and some carrots and thai basil for decoration.
Thank you all for sticking around and keeping up the amazing bento spirit!!!