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Noodles with peanut sauce, chicken, scallions, carrots, peanuts and lettuce leaves to wrap them all up, plus a little extra sauce. Strawberries for dessert.
Son, Cameron always takes mom and me to Yoshi Sushi on Mom's day but he and M. are touring Europe for five-weeks right now so I thought it prudent to take up the slack. After all, we cycling buddy's have to stick together in these times of crisis . . .
My Bento - Blog with lots of recipes, tutorials and tipps:
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Viele Tipps und Tricks für euer selbstgemachtes Bento mit Fotos, Anleitungen und Rezepten:
My Bento - Blog with lots of recipes, tutorials and tipps:
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Viele Tipps und Tricks für euer selbstgemachtes Bento mit Fotos, Anleitungen und Rezepten:
Un bentino fatto oggi per pranzo,perchè era brutto tempo e avevo voglia di coccolarmi un po ^^ vi piace?
My first bento straight from Japan; Korean/Japanese-style spinach, brown rice and Indonesian-style tempeh.
On Youtube, I was delighted to find old v.clips of the Trapdoor. A claymation cartoon that starred, Bert and my favourite spider Grunt. The three things on the right remind me of him. :) all i need is that skittish-squeal sound effect and Ill be thrown back to the 80's
Oh, Big Bear hides curry sauce for the chicken nuggets and rice.
A quick bento packed using leftovers from thursday's dinner. Had not eaten chicken rice for a while and it just tastes absolutely yummy. {Chicken rice is made up of chicken which is cooked in hot boiling water before deboned and plain rice cooked with the chicken soup}
i had some left overs from dinner the last couple nights so i made some baked dim sum. my family Loves these.
3 varities here: ham & cheese, pot roast, chicken fajitas
The smaller containers, and Newman's style oreo, and half of a mini whole wheat bagel w/cream cheese(eaten en route to work) were all contained in a collapsable sandwich box.
rice with corn n carrot n spam in butter, pork siomai with chui chow chili oil and toyomansi sauce, fruit cocktail
The Devil face seems to add the right touch to what I've considered difficult aspect of the english language.
L’exposition représente une étape de la recherche menée par le chef deux étoiles Michelin Thierry Marx et le physicien du laboratoire Colloïdes et Matériaux divisés (ESPCI), Jérôme Bibette.
L’expérience consiste à mettre au point des perles de saveurs, dont la peau est une membrane souple de quelques millièmes de millimètres. Ces billes aboutissent une technologie appelée “sphérification” dans le langage de la “gastronomie moléculaire”.