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.