I think I shall start using this as my primary bento - because it's "only" smaller by 60 ml, it still fills me up, and it will help me lose weight more quickly. Ostensibly, anyway...
Top tier: edamame/soy beans out of their shells; egg salad; stir fried Romaine lettuce
Bottom tier: the last of the penne alla vodka, the remaining sauce spooned over the top (which is why it looks so gloppy)
I actually made a bunch of hard boiled eggs using my molds last week, but as the eggs were too big for the mold, the eggs came out misshapen or smashed or split open while they were cooling. Ah well. So last night, I decided to chop them up, add a tiny spoonful of mayo, a squirt or two of mustard, diced red bell pepper, chopped scallion, and a lot of pickle relish. (This isn't my "normal" egg salad recipe, but what the heck, it's what I had on hand and it tastes pretty good.) The pickle relish has a dual purpose; aside from my loving the tangy sweetness of pickle relish, it encourages food safety in the traditional style of bento. So no one needs to worry about my egg salad sitting at room temperature in my bag until lunchtime! (It's really cold in NYC right now anyway so it should be fine...)
As always, happy bento'ing!!!
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ReplyDeleteHey M!
ReplyDeleteHaha, misery loves company, eh?
The first time I molded eggs, my eggs were too small and didn't fill the molds completely so there was barely an imprint. Since those were "large" eggs, the next time I went to the store, I bought "JUMBO" not realizing there was a size in between jumbo & large! Since these were too big, I jammed them into the molds and they split like seams... weird. Ah well. I know better now! Next time, extra large it is!!! Hope that helps!