I have an online friend, Obsi, who makes the most amazing Bento meals and blogs about it. After seeing her creations for several months we decided to have a try. The pictures are pretty bad, the only camera we could find was the video camera and stills on it aren’t that great. So apologies for the fuzzies.
This is the bottom layer of Dian’s meal. Nutella sandwiches cut into hearts, cherry tomatoes (amazingly still growing in this cold weather), and a bear shaped egg. Biggest lesson here – the extra large eggs that I use for cake making are NOT good for bento, they’re way too big.
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Top layer for Dian. Snow Peas, mushroom, carrot, broccoli florets, california rolls with a tiny bottle of soy sauce.
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Bottom layer of my dinner – california rolls.
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Top layer of mine – a fish and a star moulded eggs (two eggs is way too much), carrot, mushrooms, broccoli florets and snow pea salad, and a bottle of soy sauce.
I’m not dead! Really! I’ve just been MIA for the last six months. I’m back in the land of the living again, so this blog should liven up a bit. And over time I’ll post about what’s been happening up to now.
We had lunch at my brother’s place on Monday and he – as usual – served us an amazing meal. One of the dishes was a rice and bean salad that he’d adapted from another recipe. Dian tried it just to be polite and loved it. So we asked what was in it and made it when we got home. It didn’t really have a name so we titled it “Rainbow Rice Salad” as it’s so pretty.
