Back to bento

The first few weeks of school have been crazy busy.  Many days I haven’t taken the time to put together a lunch in the morning, and have just bought something at the library deli.  It’s kind of silly; I like my food with so few ingredients that the sandwich artist gets confused, “Really? No cheese? No sauce?”  Yeah, I have to admit, it makes a lot more sense for me to just make my lunch at home than to stand in line for that.  Even their salads tend to have a gallon of dressing and something gross that I forget to tell them I don’t want.

So, back to bento!  I stopped for groceries on the way home from work and bought ingredients for dinner that would make good bento leftovers, and a salad that I would actually like.

Top tier: cheddar pasta with peas and sausage (ground pork spiced with sage and thyme from the garden)

Bottom tier: salad made with romaine lettuce, kiwi, starfruit, carrots, cucumber, pink lady apple, raspberries and grape tomatoes.

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