i recently ordered a ginkgo leaf cutter, after more than a year of admiring its use by fellow bento-makers such as debra of hapa bento and sheri of happy little bento. the funny thing is, as soon as i got it, i realized that you can accomplish the same shape with a plain old round-fluted cutter and an x-acto knife (just cut a fluted round, and then trim away the profile of the stem — that’s how i made the smaller ginkgo leaves here).
anyway, i didn’t want to miss the opportunity to participate in the last week of hapa bento’s “fall theme” BOMB challenge, and i was inspired by sheri’s recent use of orange against black rice. so i decided to use up my leftover forbidden rice with some simple falling leaves.
there are a number of gingko trees in my neighborhood, and these leaves remind me of my morning walks with ruby, who loves to chase, lick, or chew any leaf in her path!
my gingko leaves are cut from purple potato, sweet potato, and golden beet — all veggies that really feel autumnal to me — and the back portion of this bento has two vegetarian chicken nuggets, a zebra tomato and a red pear tomato, two pea pods, two carrot tamagoyaki slices, and a steamed broccoli floret.
this is the two-tier kyo bento from bento & co; in the other portion i have some leftover chili, which i’ll mix with rice when it’s time to eat lunch tomorrow.