mini-key sandwiches

17 04 2011

tomorrow at sundown marks the start of the jewish holiday passover.  for the eight days during which the holiday is observed, one refrains from eating leavened bread, as well as a variety of other foods that are seen as “rising” like leavened bread (depending on the regional tradition, this group of forbidden foods may include rice, beans, and other ingredients which expand when cooked).

although i won’t be strictly observing the restrictions this year, i will be saying goodbye to bread for the next week or so, which alas, includes sandwich bentos.  so as a fond (and temporary!) farewell, i made two egg salad sammies for tomorrow’s lunch.  super simple, with the cute addition of a cut-outs in the shape of keys.  the two breads i used, rye and pumpernickel, were nicely contrasting, and so i switched the keys (then both loaves went in the freezer to wait for the end of the holiday!).

this isn’t quite a bento, but i hope you don’t mind me posting.

speaking of “not quite a bento,” have you checked out the amazing wool/viscose play bento set that was recently posted as a bento4japan auction?  although you can’t eat this one, it would be the perfect gift for a cute child in your life… or for your own enjoyment.  bidding will definitely get heated on this one, so don’t miss it!

[as seen on epicute]





5 minute bento

8 03 2011

hi bento pals!  i know, it’s been forever since i last posted.  i won’t bore you with my excuses and the changes to my schedule that have resulted in mornings where i often throw some pitiful leftovers in a tomato-stained plastic container (the kind you get free with takeaway food) and call it “lunch” — suffice it to say i am still adjusting to the new job/commute/office situation and am looking for ways to get bento back in my life.

one way i may be able to do that is with speed-packed bentos.  i’ve gone back to the basics here, relying on some of the original tips i learned from biggie’s lunch in a box site way back when i first started bentoing.

the main portion of today’s lunch is just brown rice, a small piece of leftover salmon (i actually cut this lunch-sized portion off of the filet before i cooked the fish to prevent the jagged edge and flakiness that often happens when you cut a cooked filet — i cooked it all at the same time, and immediately refrigerated the lunch portion), and an umeboshi.  the other section has a baby pepper stuffed with egg salad, an israeli vine tomato, and a container of chimichurri sauce (what i originally served over the salmon), all sitting on a bed of arugula.

nothing cutesy here (save for the quick addition of a pick and a baran — but i mean no punching or decorating with tweezers, no faces, etc.), but i am looking forward to a yummy and semi-traditional lunch.  this is also the first time i’m using this beautiful magewappa box that a friend recently brought back for me from a business trip to japan.  it’s fairly similar to this model from bento & co., and it’s divine — thanks, yasu!





sandwich bow bento

5 10 2010

last night i attended a lecture and then caught up over a bottle of red wine with a good friend, so i got home too late to bento; i threw some leftover chili in a tupperware on my way out the door this morning and that was that.

tonight also feels rushed, so another quick one:  just a few mini egg salad sandwiches with a salami “bow,” a lotus-cut baby carrot, a steamed broccoli floret, yellow and orange tomatoes, a strawberry and a fig.

what have you got for lunch this wednesday?  find out what everyone else is eating, at shannon’s blog.





milk bread bento

27 09 2010

have you ever heard of milk bread?  well, i hadn’t — that is, until last week’s visit to paris baguette, a new bakery in koreatown.  i saw the softest, fluffiest loaves of bread ever, labeled 우유식빵, literally, “milk bread.” the green loaf has green tea in it, and tastes slightly sweeter, but both are like a more decadent, moister, thicker version of wonder bread.  growing up, my mom never stocked our house with white bread, so occasionally it’s a real treat for me.

i cut two slices of white and one of green each in half, and made three half-sandwiches with some basic egg salad (just boiled eggs, mayonnaise, gulden’s deli mustard, salt, pepper and garlic powder) and, in the white halves, frilly lettuce.  this box just barely holds these puffy sammies, but there was room for four pretty pear-shaped baby tomatoes.

a sidecar filled with red and yellow raspberries, a halved lady apple, and kiwi berries completes this super simple work-day lunch.