Nigiri with salmon roe, tamagoyaki, avocado, enoki mushrooms and fried tofu on sushi rice.
The box held up nicely by the way :) It doesn’t seem to leak anything poisonous and was easy to wash.

The BF gets the same - and since he specifically asked me to buy more sugarpeas, he gets some more of those. (Yay!)

I’m only taking one layer of the wooden box today - that’s because the sushi is about the amount of rice I took yesterday, plus the proteins. But don’t worry - I also packed a big breakfast box.

In it is a scones muffin (or muffin scone?), a piece of pink grapefruit, some leftover tamagoyaki and avocado and two animal containers - one with creamcheese and one with apricot marmelade. Yum!
I can’t eat breakfast at home - my stomach doesn’t boot until several hours from waking up - but these days I’m starting to get hungry when I get to work. This is probably a good habit from the fruit baskets the home office offered. Now that I sit out at a customer, I have to bring breakfast instead. :P

The muffins are scones baked in muffin forms - so easy and delicious! And as a bonus point, these were actually made by the BF. (Yay^2!)

Mmm, fresh scones on a sunday morning… what could be better?

I found a new “bentobox” at IKEA! It’s not specifically made for food, but should take not-too-soggy food OK. It holds 2×380ml, which is a very nice portion size, does not lock tight by itself (so you’ll need a furoshiki) but does have a nice handle on top. Will report on how well the box held up tomorrow!

Mine contains rice (already cold so it doesn’t leave condensation) with a cherry tomato and black sesame in the lower layer.
The upper layser holds a silicone muffin cup of green veggie cocos curry, a piece of teriyaki salmon, raw sugarpeas and avocado, a bear cup with teriyaki sauce, some grapes and a pink mochi - all on Chinese cabbage to keep it from staining the box. The Mochi is also wrapped in plastic foil to keep it from soaking up other tastes :P

Closeup of the upper layer:

BF gets the same in the HK box (the big boy’s bentobox is in the dishwasher because I was a bad girl and didn’t wash it out from the last use!):

I did another bento the week before but it felt somewhat uninspired. It was still nummy though - and a great alternative to the lunch restaurant’s vegetarian menu - cabbage rolls! Eugh.
Posting it so you don’t think I cheated on the #134 :)

Curry couscous with feta and sundried tomato pieces, a cup of leftover cheese tortellini, and some assorted tapas - vinegared fried bell peppers and mushrooms, raw sugarpeas and rucola. I mixed the tapas and the couscous together at lunchtime and it worked nicely :D
Then there’s a raspberry container with yoghurt dressing, some grapes and a mozart ball for dessert.

Starting at the top: Tamagoyaki, a bottle with spicy soy and vinegar and one with fizz (another bento’er uses them for sauces but I have to eat the fizz first!), 3 inarizushi, 4 dumplings on salad and 3-color bell pepper and sugar snap pea stirfry.

BF gets the same plus half a donut. I ate the other half for breakfast right now :D

I have a big post lined up, but had no time at all to write it up recently.

For now, enjoy this photo of my first zucchini blossom!

I think it’s a female but I don’t see any males lined up, help?

Fried wholewheat pasta (was a leftover from dinner) with some leek, cabbage and chili, tamagoyaki, cherry tomatoes, sugar snap peas, Thai basil, some salad leaves, a piece of rhubarb cake and some grapes.
The BF gets the same. He doesn’t technically need to pack a cake because he’s at home and can steal as much cake as he likes, but he asked me to pack one anyway because his scatterbrain will forget. Can’t argue with that…

I have a huge backlog of posts I didn’t get to write up recently. Hrm. I’ll try working on it in the next days.

This is some proper buffalo milk mozarella that I found in a supermarket catering specifically to foodies recently. To explain the difference between what is called “Mozarella” here and proper Mozarella, I’ll leave you with my usual guinea pig’s quote:
“This is Mozarella? But it has so much taste!”

It’s best served with just some olive oil, salt and pepper, ripe tomatoes and possibly basil or rucola.

;)

Back to the pasta bentos - penne (actually girandole) with creamy sundried tomato sauce, pine nuts and rucola. Some more rucola and cherry tomatoes in the back, a fishy with balsamico vinegar and some grapes as dessert.

The recipe is stolen from a restaurant here - it’s one of my favourite dishes there.
You need (2 persons + bento):
300-400g penne pasta
ca. 3 sundried tomato pieces (I use those in oil)
Flour and cream for the white sauce
A few leaves of fresh rucola (rocket) salad
Salt, pepper, fresh parmesan cheese (if you only have canned, pre-grated one, leave it out. It’s not good.)

Chop the sundried tomaotes finely or puree them. Make a white (bechamel) sauce using the oil that the tomatos were pickled in as fat for the roux, drop the tomatoes in and cook for a bit so the sauce takes up the flavour.
Cook pasta al dente. Rinse and toss with the sauce for a bit.
Serve with dry roasted pine nuts, grated fresh parmesan (again: don’t use any if you don’t have fresh one!) and rucola on top. For non-vegetarians, the restaurant serves it with some slices of airdried parma ham.
Very simple and delicious!

Not as colourful today, but rather comfort food.
Tom Yum soup with prawns (I actually didn’t have the proper chili paste so it’s not as red as it should be), rice, some veggie wontons and a few sugar snap peas and a cherry tomato for decoration.

I had some nice, traditional bento ingredients prepared since yesterday…
…but then I had absolutely NO appetite for them at all.
I’ll post a healthy, proper bento another day, promise!

This one contains crispy fishsticks in a tortilla wrap with salad, pickles, aioli and ketchup, salad hearts, a few curly fries leftover from dinner, some grapes and a cherry tomato. Not shown: bottle of balsamico vinegar for the salad (I like my salad iwth just vinegar, no oil).
Fish and fries are oven-baked from frozen.

Spinach and ricotta quiche on mixed salad, red grapes and a few pieces of Black&Green’s organic chocolate wrapped in gold foil to keep it from being soaked in vinegar.

Spinach quiche recipe:

Make a savoury pie shell (I used some olive oil instead of butter in a variation of my staple recipe, and it was rather nice). Prebake in a flat pie form.
Filling: 3 eggs, a few tablespoons of Ricotta, salt and pepper, 1 packet of baby spinach, spring onions, sundried tomatoes, cherry tomato halves as decoration.
Mix the eggs, ricotta and salt and pepper to taste. Blanch the baby spinach very quickly by putting it in a sieve and pouring some boiling water on it. Spread it in the form, add chopped spring onions and sundried tomatoes, cover with the egg-ricotta mix and add tomato halves as decoration.
Ovenbake until it seems done, it goes rather quick since it’s so flat.

Enjoy!