Tomorrow’s lunch is another help from the grocery store lunch. I know, I keep cheating. But it makes my life easier, and right now that’s good. Plus I was dying for inari the other day so I stopped and picked some up. Continue Reading →
I’ve always wanted to do a series of bentos inspired by different colors, but it’s so hard to find things in season to do them all in a row. Tonight when I was shopping I saw golden raspberries AND golden kiwi (I didn’t even know there WAS such a thing) and since I had made from scratch mac and cheese leftovers at home, I figured tonight was the perfect night to make a golden yellow bento.
Tomorrow’s lunch is leftover tuna noodles in my new Frigoverre glass container. I’ve heard people rave over these containers, and I like the idea of glass over plastic. Continue Reading →
If you’ve never had fresh Morel mushrooms before, you haven’t truly lived. When I was a kid in Iowa, we used to go “mushroom hunting” every spring. These babies are so tasty that a true mushroom hunter NEVER divulges their favorite spots. BTW – if you have never been mushroom hunting, make sure you have a knowledgeable guide. Morels are pretty different looking than other mushrooms, but you don’t want to get the wrong kind of ‘shroom.
For tomorrow’s bento, I took an idea I saw in an appetizer cookbook and made it my own. These cucumber cups were really easy to make. Continue Reading →