i had a looooong, busy weekend with very little relaxation/”me” time, so tonight the boyfriend and i ordered from spice thai and i threw together something bright and cheerful with the leftover veggies from the crudités platter i served at today’s book club gathering.
the entree is spicy ginger fried rice and tofu, topped with a vegetarian ham, cucumber, carrot, and fish cake flower (hand cut). behind my pink lace baran (another score from my trip to ichiban kan in beautiful san francisco — but you can buy your own online at j-list), i have carrot sticks, steamed broccoli (with two little fish sausage flowers, held in place with heart picks), takuwan flowers, red pepper spears, pea pods, grape tomatoes, blackberries and a strawberry.
for props i’m using one of my new laser-cut felt doilies (from artsy athina on etsy) and a cute little clickety-click fork. speaking of props, i picked out a bunch of fun and cool things in the props section of my amazon store — some of you are just starting to experiment with props (i only started a few weeks ago), and it’s a whole new world of fun bento styling, am i right? in the comments, i’d love to hear any of your cool new prop ideas…