farm sandwich bento

4 11 2010

did i mention how excited i am to eat bread again?!

this past weekend during our hudson valley jaunt, we visited the farm center at blue hill at stone barns, where we checked out turkeys, hens, pigs and sheep, and ate delicious open-face sandwiches at the cafe.  the crisp autumnal setting and seasonal farm-to-table fare at the cafe inspired this farm-style lunch.

my sandwiches are made on some hearty whole-grain/pecan bread, with farm-grown tomatoes (which we picked up at stuart’s fruit farm), frilly lettuce, and thick slices of creamy brie.

alongside this rustic sandwich i have a petal-cut deviled egg half, and a cute baby apple with a lemon slice.

happy weekend everybody!





mameshiba onigiri bento

28 09 2010

for tomorrow’s lunch, i have two spicy-tofu-stuffed onigiri topped with “mameshiba” (bean dog) faces.  the faces are made from rice colored with green deco-furi, edamame ears, and nori facial features.

the rest of the box has steamed broccolini, two salmon cakes topped with a carved carrot flower, a red and a yellow tomato, two purple potato slices, a piece of takuwan that i twisted like konnyaku, and some fish sausage flowers with corn kernel centers.  for dessert, a decadent, buttery shortbread “petticoat tail” — yum!

what’s your wednesday lunch?  share the specs over at shannon’s blog, bentolunch.net… this month, shannon is making donations to the north texas food bank based on how many lunches are posted; it’s a great cause, so why not join us!





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.





poinsettia bento

20 12 2009

leftover veggie curry and basmati rice tonight with some fresh veggies for… well, freshness.  top section:  broccoli, takuwan sticks, snow peas, blackberries in a heart-shaped cup, teeny tiny grape tomatoes, twist-cut carrot sticks.

poinsettia made of red pepper petals, green pepper leaves, and takuwan center (with yellow heart picks). inspired by pikko’s beautiful bento, as well as hapa’s lovely cupcakes, both featuring this seasonal flower.

prop-wise, we’ve got the new red pencil chopsticks sheri found for me at nyc’s own pearl river mart, a doily, and a candy cane with a bow.





fish taco bento

16 12 2009

fish tacos for dinner tonight – YAYYYYYYYYYYY!  (hard to get good ones on the east coast, even in manhattan, so always a treat!)

on top of the taco: three red carrot flowers.  also in the box:  black beans in a food cup topped by a two-cheese-and nori layered star (the cheeses are pepper jack and cheddar), bordered by some snow peas, and yellow rice (aka “mexican rice”) topped with three grape tomatoes.  for dessert, just two apple-flavored gummies.

simple on the food, heavy on the props… trying new things!





twin flower onigiri bento

3 12 2009

a quick bento tonight with leftovers from the fridge.  the stars of the box: twin brown rice onigiri, filled with pickled garlic (sooo yummy, breath be damned!), wrapped with strips of nori, and topped with a takuwan-carrot-purple carrot blossom each.  they’re sitting in my pretty “lace” food cups from ichiban kan.

top left corner: cherries, pom seeds, and slices of starfruit.  bottom right corner:  slices of lotus root, the last of my shimeji mushrooms, and snow peas.  center:  lettuce-wrapped spicy korean tofu.

like the doily and chopsticks?  i’m really feeling pikko’s prop styling lately…