Just as the Challenge was gearing up, we had to leave town for a family emergency. We've only been back for a couple of days, so today was my first chance to get back into it.
I spent time today getting ready for the work week, making lunch food. Blanched a huge container of baby spinach and formed it into easy to pack balls. Boiled a few eggs. Made spam musubi (half went into the freezer). Also made a container of carrot salad. Dinner leftovers, green salad and frozen veggies make up the rest of menu for the week.
I do try to do some general bento planning, but a lot of it is just grabbing whatever pre-made goodies look good in the morning.
I'm in IT, working in Northern Virginia, USA. Cooking is one of my (many) hobbies, so bentos have helped me expand my recipe collection and try new things.
|Sesame salad dressing||Supertaster||9||2 years 43 weeks ago|
|Authentic paella?||maki||10||2 years 44 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||2 years 47 weeks ago|
|Shiso - uses for this herb||Loretta||0||2 years 49 weeks ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||2 years 49 weeks ago|