Sunday, March 28, 2010

Bento Slow

Thursday and Friday ended a busy & long days at work; a kitchen low on ingredients, and bentos made as best possible with what was on hand {both food & energy}.

Thursday is a chicken stir fry with peppers, raw carrots, and fruit in the large compartment {using a cupcake paper to keep the fruit free of the seasonings}.  The small comparment is a pinto bean salad {pinto beans, cherry tomato, hard boiled egg, scallion, parsley}, and pickled cucumber & onions. 


Friday is a pasta salad with yellow bell peppers, scallions, & parsley; asparagus, carrots & radish, and the balance of the fruit.

Neither very exciting, Friday was certainly visually more appealing, and both were tasty enough.  Pasta is always a good, easy, and quick fall back; lots of asparagus in the spring; and radishes & carrots keep well in the refrigerator. 

Whatever gets you through the day.


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