My lunch bento for today: veggie lasagna cubes, asparagus, grapes, cherry tomatoes and some potato croquettes, all on iceberg lettuce with some more lettuce stuffed between the food as a stabiliser and to be eaten with balsamic vinegar (in the bottle) on top.
My art classes start again tonight so I’m bringing a snack bento to eat before that. Onigiri with umeboshi furikake, microwave egglog, carrot flowers, grapes and an English mint biscuit.
Bf’s bento:
Same as me, but he also gets the last of the quiche cups so it’s a bit more substantial. I bought a lot of eggs this weekend – gonna restock my freezer stash!
All looks so delicious!
The lasagne looks delicious!! :D Your bentos are always gorgeous <3
I have a question, though, if you don’t mind my asking: Do you freeze the mini quiches? I’d like to know because I love quiche but I worry about never finishing it. It’s a great thing to bring in bento as well, but again, finishing it before it goes bad is a constant problem for me.
If you freeze them, are they just as good after being frozen? How long can they be frozen, and, if you could give me some tips, what are some other bento items that freeze well?
I do! They freeze and rewarm wonderfully – 2 minutes in the microwave seems to be all they need.
I have a bigger writeup about them here: https://wererabbits.wordpress.com/2009/03/21/go-ahead-complete-that-cliche-mini-quiches/
;)