Well, this is it. My last bento for 2012! It has been a crazy year and I’m excited to see what 2013 has in store :)
For the last bento of the year, I really wanted to stick to the basics and my favorites. It’s packed with white rice, a pickled plum, carrots, sauteed portobello mushrooms, apples, broccoli, and snow peas.
I hope you all have a wonderful and safe new year!
BTW, a little birdie may have told me that the New Year’s sale at the bento store is up and running... use code NEWYEAR13 to save 13% through 1/10/13 :)
Here’s what’s new...
- $7.95 flat rate shipping to anywhere in the US, no matter how much bento awesomeness you order
- Free gift with every purchase of $40 or more, no coupon code required
- and..... celebrate the grand opening with 10% off your entire purchase through 12/26/12 (use coupon code GRAND10)
So... come on over and check it out!!!!
My parents found a giant box waiting for them at work the other day. Guess what was in it????? Lobsters! They were a Christmas gift from a friend who is in the lobster business. How cool is that?!?! Anyway, they sent a ton of lobsters (the box was 50 pounds!) and I was lucky enough to get my hands on a couple of them. Instead of just eating them plain, I decided to make some baked lobster macaroni and cheese with onions, broccoli, and a little carrot thrown in. Yum!
I didn’t have time to go to the grocery store yesterday, so the rest of the bento is full of whatever I could find in the fridge: palm hearts, green olives, tomatoes, home-grown sprouts, salami, cheddar cheese, zucchini, a radish, and my last lady apple.
See that sweet little apple? Is it not the cutest thing in the entire world?!?! It’s called a lady apple (awwww) and I’ve never had them before. I’m super excited for lunch today because I can’t wait to try it.
This is one of the easiest bentos in the world to make because it didn’t require any cooking. The hardest part was keeping the lettuce where it was supposed to be. In the bento: tuna salad topped with home grown sprouts (alfalfa, radish, broccoli, and mustard sprouts), tomatoes, snap peas, a little salad of black and green olives with green bell pepper, and of course the lady apple.
I’m almost finished with the new bento store which will be launched this week. ^_^ And, to celebrate we’ll be having a sweet coupon code! I’m also introducing $7.95 flat rate shipping to anywhere in the US no matter how much bento awesomeness you get! Until everything is up and running...
I have finally convinced my meat-a-saurus husband to go meat-free on Mondays. It’s only one day of the week, but it’s a step! This was our first meatless dinner (which was from last week): sauteed baby portobello mushrooms, spicy red lentils, purple potatoes, apple slices and a tomato. With the dinner, we had a full on salad but he only got a tomato with lunch.
Are you a meat eater? If so do you do meatless Mondays?
I was about to name this bento the “Super Simple Salad and Spaghetti” bento. But, I figured that the “S” bento would be a little easier to read. Honestly, it doesn’t get much easier than this. The spaghetti is leftover from dinner last night, and all the salad required was chopping some cucumber and tomato. The sakura (see, another ‘S’) were punched from sharp cheddar cheese. This lunch was ready to go in less than 5 minutes. Yay!
I decided a few months ago, that the Bento Store was in need of a serious makeover! Well, I finally found a solution that I love and I’m working hard at transferring all of the data over and making it look pretty. But, once it’s done it’ll be awesome! I’ll finally be able to implement coupon codes (gasp, shock, awe!!!), it has automatic inventory tracking (yipeeeeee!), and it should be a lot more user friendly and easier to navigate (yaaaayyy!!!). It will probably take me another week or two to get it a sorted out, but I’m excited!
In the meantime...