yummy leftovers from dinner tonight with the boyfriend at counter, a vegetarian restaurant in our neighborhood.
top portion: portobello slider with rosemary mayo on a tiny cute poppy seed bun. purple carrot skewers, cherry tomatoes, and olive skewers, and two carrot-cheese flowers. bottom portion: leftover confit fingerling potatoes, red quinoa-and-fennel salad, roasted eggplant with pom seeds and cumin, and red saurkraut. topped with a few carrot music notes and cheese stars.
doily, kids’ chopsticks, and the last gummy cherry candy.
bento zen 