Contents of bento: In lower tier-Pesto mini penne (with almonds instead of pine nuts) with halved Sungold Cherry tomatoes, garnished with parsley. In upper tier- chips, homemade salsa with 4 different kinds of onions from the farmer's market, small plum, and some great mild sheeps-milk cheese (also from the farmer's market).
This bento really says "late summer" to me. Sure, you could make a bento just like this in January, but the plum and tomatoes would definitely be sub-standard.
HB's mum collects all kinds of things, including these little lidded plastic containers that fit perfectly in this bento box. Score! After my weekend of tomato processing, I still had (have) plenty of fruits but I was getting tired of peeling, seeding, cutting, and boiling boiling boiling. I was standing in the kitchen and thinking, "oh man, what else can I do with tomatoes???" And then it hit me: fresh salsa, duh. This came out so well I made more to go with the chili I made tonight for dinner. No picture on that, it's just going in a regular container, so I hardly think it counts as a "bento lunch." But regardless, I am excited to have some other way to eat tomatoes. I haven't gotten a rash from them yet, but the first frost is still a ways off. :D
Dang that is some way good looking pesto. Lately I have been making towers of small containers for lunch. I have these little 1 cup containers, and come that are the size of small hummus containers, and I just put different things in a couple of them- like cottage cheese in one (only half full, a whole cup is alot of cottage cheese) and veggies or fruits in another, and some broken Wasa crackers in another. Or today- Rice and beans in one, leftover ground turkey taco meat in another, and cucumber and tomatoes in a third. I like it but sometimes I think it's too much food, smaller containers seem a little silly, but maybe I should go bento box shopping and find a tower that locks together instead of depending on my furohiki to keep them together.
ReplyDeleteMORE BENTOS! (please.)
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