my bento for tomorrow’s lunch was a quick and easy combination of leftovers from tonight’s nice dinner. for an entree, we had whole wheat pasta with vegetarian meatballs and tomato-garlic-mushroom sauce, and on the side, we had toaster-roasted butternut squash.
sometimes brownish-red chunky entrees don’t photograph well, so i tossed the leftover pasta in the back of the box and topped it with some grated parmesan and parsley, as well as a few halved baby tomatoes and two yellow music note food picks. in the front of the box, i fanned a few pieces of the butternut squash, added three crinkle-cut cucumber slices, a food cup with blueberries and kiwi flowers, and a few pea pods to fill in empty spaces.
for a fun accent, i made a family of garlic bread birds. the birds are cut with cookie cutters from a pita flat that i brushed with olive oil, sprinkled with garlic powder, and then toasted; after the cut shapes had cooled, i added cheese wings. have you noticed that i’m practically obsessed with birds lately (see exhibits A, B and C)? not sure why that is… but birds sure are cute in bento!
all in all, this bento only took about 15 minutes to put together — no fancy cutting, no application of nori with tweezers, just a simple and easy work-night option.
by the way, the boxed beverage in the background of this picture is banana ooyoo (바나나맛우유) — banana milk. it tastes like what’s left in the bottom of your bowl after you finish a heaping portion of sugary cereal with banana slices on top; in other words, it’s awesome. you can become a facebook fan of banana ooyoo here (the fan page informs me that “girls generation are banana milk drinkers”!), and the company’s crazy webpage with tons of widgets is here.
my contest post is all queued and set to publish at 8:30am EST tomorrow… so check back then if you’re interested in participating!