Twitter cookie party



It’s the last Monday of the month which means its time for a twitter food party! This months theme is cookies. I made these oatmeal peanut butter sandwich cookies. Using this recipe for the cookie part.

Of course I always manage to mess at least one thing up. This time, I was out of brown sugar. I really wanted to make them though because hubs and I have been craving peanut butter lately so I just used regular white sugar.

I figured that the white sugar would make them a little more crunchy, so to counter the extra crunch I made them into sandwiches.



The filling is a mixture of peanut butter, honey, milk, and cinnamon. The combo of the super crunchy shell and creamy center make me want more macarons! Lol!

I don’t know what the theme for next month is, but I hope you join us! Just look for #twitterfoodparty, and this month #twittercookieparty, on Twitter and join up!
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Tuna and turkey sammy (Bento #119)



Today’s bento is pretty simple, just a sammy and a salad. The sandwich has turkey, tuna salad, chipotle mustard, lettuce, onion, and cheddar cheese.

On top of the salad are two chinks of the most amazing parmesan cheese I’ve ever had! My mom and I found it at the store. It’s imported from Italy and kind of pricy but it’s worth it! I didn’t know parm could taste that good.

After the long weekend of exploring and trying new things, it’s nice to have something simple and tasty.

Added this one to What’s for Lunch Wednesday!

Happy Bento-ing!
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Food Adventures: Le Macaron



I finally did it! I made it to Le Macaron in Sarasota, FL! Two of my Aunts came down to visit my mom and I so we took a day trip to St. Armand’s to window shop and eat. The whole trip was the result of me wanting to go to Le Macaron for the last couple of months. I’d never had macarons before and this was the closest place to get them.

First, lets talk about the macs! They taste amazing! The outside is thin and crispy and the inside is gooey and chewy. Yum! The flavors are also a lot of fun: mint, praline, walnut, lemon, basil, ginger, Madagascar vanilla, salted butter caramel, etc.



I got a box of 10 and my aunt got a box of 6 to bring home to my cousin.



They are a little smaller than I thought they would be. The photos online make them look about the size of a normal cookie, but they’re actually about the size of a silver dollar, and at $1.70 a piece, ouch. But, the experience of having them for the first time was worth it for me.

Will I go back? Not just for macs. If I go to Sarasota for another reason I’ll stop by, but to be honest, I wasn’t that impressed with the whole shop. They had beautiful chocolates, macs, and gelato but the rest of the store was pretty bare. Combine that with white walls and lack of music led to a pretty boring atmosphere.

The man helping us was completely silent for the first 2 minutes we were in the store and it made me feel a little uncomfortable. Even without speaking to us he took a mac out of the counter, did something that I couldn’t see, looked at us for a minute, then finally spoke to us and offered a sample. The sample I really appreciated but, wow, I felt like I wasn’t supposed to be in there.

Once he started talking to us he was very nice with a heavy accent, possibly the reason for the silence, but he was still very quiet and reserved. Truthfully, I couldn’t wait to just get my macs and get out of there. There was really no interaction that wasn’t initiated by us, the customers. I expected him to ask if we had ever had them, do we know what they are, explain how they are made, what makes them special, etc. But no, we got nothing. I was even too nervous around him to ask if I could take a pic of them sitting in the counter.

All in all, I’m really glad I went, the macs are a great experience and I’m so glad that I finally got to try them. We had a really good time walking around and looking in all of the little shops. The best part of the day was being able to just hang out with the family. I’d definitely go to St. Armand’s circle for the day, but Le Macaron would just be a stop on the way out to pick up some treats.

Now, to be fair, I was really excited about this trip which means I probably had high expectations. It wasn’t that the service was bad, it just kind of wasn’t anything. If you’re in the area, stop in and grab a mac but leave your hopes for fun and cool experiences with the rest of the circle.

I hope all of you had a wonderful weekend!
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Strawberry milk muffins



Two of my aunts are coming down to visit and staying at my mom’s house all weekend! I’m going over Friday night and I somehow managed to con everyone into taking a day trip down to Sarasota to go to......... Le Macaron!!!! We’re going to take the macaron motivation and turn it into a day of window shopping and treat eating. I’m so excited!!

But, for the times that we are at home, yes mom’s house will always be called home, I wanted to make a little treat to munch on with coffee. When I saw these Mini Milk Muffins from La Fuji Mama, I knew they were perfect.

I wanted to make 2 batches because I knew I had to leave some for hubs. The first batch I made according to the directions but for the second batch I added a finely chopped strawberry. The grocery store had the most amazingly ripe strawberries today and I just had to use them.

The muffins are really tasty on their own but I do think they are best with a little extra sweetened condensed milk drizzled on top.



Hope you all have fantastic and flavorful weekend!
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Miso tuna patties (Bento #118)



Mmmm mmmm mmmm! These tuna patties were awesome! We ate most of them for dinner but I was able to stash a few away for today’s bento.

Along with the tuna patties, I’m sending hubs to work with couscous, mushrooms, seaweed salad, carrots, and some spicy ginger bok choy.

Miso Tuna Patties

Ingredients:
3 cans of tuna, drained
3 eggs
2 heaping teaspoons of miso paste
1/4 cup chopped onion
Italian style bread crumbs
fresh cracked pepper

1) Mix everything except the breadcrumbs together very well.
2) Add the breadcrumbs while mixing just until it comes together enough to form into patties.
3) Form the patties and coat the outside in breadcrumbs before frying.

Because of the miso paste I didn’t have to add any salt. They were so simple but so flavorful!

Happy Bento-ing!
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Pink bento box set on sale



This is a very nice bento box set. The assembled box measures 6.25" long, 3" wide, and 3.35" tall. The larger tier holds 380mL and the smaller tier holds 290mL for a total of 670mL of food.

It comes with an elastic strap, chopsticks, and a movable divider for the larger tier. The chopsticks fit snugly below the outer lid. Unlike a lot of bento chopsticks, these are textured at the food end to make picking up your food easier. Also, the bottom tier fits inside of the larger tier for easier storage.

Originally this box costs $5.00 but it is 10% off for $4.50!

Happy Bento-ing!
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Bad photo bento (Bento #117)



Photographing this bento was comically awful. After the second photo shoot I thought, of course it’s going to be good now, I finally got the lighting right. So I went downstairs, covered it in pepper for hubs, and put it in the fridge. Lo and behold, still no good photos. For some reason my lighting just wouldn’t cooperate. This was the best shot I got.

Whether the photo is good or not, it’ll sure taste good! There’s a really thin layer of rice on the bottom, some freezer stash soboro, mushrooms, carrots, bok choy, and scrambled eggs. I’m also sending hubs with a cut up orange and some Sriracha chili sauce.

Happy Bento-ing!
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Bentos of necessity (Bento #116)

This weekend went by way too fast!I have decided that 2 days is just not enough! Hubs and I usually spend our weekends just trying to catch up from the week before. No joke, we work all day both days. I am ready for a break. Once the summer hits everything will calm down... I hope! Lol!

It’s crunch time for me at work right now because in 2 weeks I’m going to Baltimore, MD for the Biophysical Society annual meeting. I’m presenting a poster on my research so I’m trying to get as much data as I can before I have to design and print the poster. *sigh* Anybody want to come over and make me bentos? ^_^ It will be fun though, there is a big group from our department going so we’ll have some good adventures. The awesome part is that since I’m going to be up there already, my parents are flying in to Washington DC and I’m going to meet them after the conference. We’re going to be in DC for 2 full days to go to museums. Yay! Then we get to fly back home together.

Since my parents brought us a brand new fancy grill we have been grilling a lot. Last night we had grilled chicken breasts that I had soaked in some diluted soy sauce, worcestershire, and garlic. Hubs did a great job cooking them, they turned out awesome!



If it weren’t for leftovers, I wouldn’t have bentos! Hubs’ bento above has leftover grilled chicken, rice with cilantro, and miso onion spinach. Non-leftovers are a hard boiled egg, sauteed mushrooms, seaweed salad, and fruit.

Hubs is a meat-a-saurus and he doesn’t like a lot of rice. I’ve been trying to decrease the size of his rice portion because it always comes back mostly un-eaten. I think I finally got it right today, just a little corner of rice and a ton of protein. We’ll see how it goes. For me? Well, I would just eat rice if I thought I could get away with it! Lol!



I’m taking a small bento today because I’ll be coming back home early afternoon to work on my poster. It’s impossible to concentrate enough to work on it in the lab, too many distractions. So I just have some rice with cilantro and a pickled plum, seaweed salad, and fruit. I’ll probably end up eating it for breakfast when I get to work.

Here’s hoping for the start of a nice, calm, productive week!

Added to What’s for Lunch Wednesday!

Happy Bento-ing!
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Sesame ginger chicken (Bento #115)



Last night for dinner I made some sesame ginger chicken for the first time without using a pre-made sauce. I actually like my version better ^_^ and it doesn’t have any hugh fructose corn syrup, lol!

I marinated chicken strips in soy sauce, water, worcestershire, sesame seeds, sesame oil, 3 cloves of chopped garlic, and a ton of grated ginger. To cook, I took the chicken out of the marinade and browned it in a little bit of oil. When the chicken was done, I took it out of the pan and cooked the marinade with a spoonful of corn starch. When I was sure all of the chicken germs were cooked and the marinade got nice and thick I added the chicken back in.

The sauce got nice and thick and coated the chicken really well. No more pre-made sesame ginger sauces for me! Yay!

For the bento I also used some of the leftover whole grain couscous from dinner. Everything else I just pulled from the fridge: snow peas, carrots, blueberries, seaweed salad, and some large chunks of tomato-basil feta. Hubs also requested some crackers for the feta and some blue cheese dressing for the carrots.

Happy Bento-ing!
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5 min. snack (Bento #114)



This glorious, ground breaking, culinary award deserving bento is all mine! Yup, that’s right, it’s not for hubs, it’s all for me! Notice the lack of meat. (Disclaimer: I am not a vegetarian, just not as much of a meat-a-saurus as hubs)

To be honest, I wanted to wake up early and make myself a really cool bento today. I was in the mood to have something special, but I woke up late, so this is what I get.

I heated up some leftover rice with a little miso paste mixed in and formed it into logs with my rice mold. I decided to wrap them in nori because I didn’t like the yellowy color that the miso gave the rice. ^_^

The only thing I still had time to do was throw in some blueberries, carrots, and pickled vegees.

I’m hoping to get a chance to cook tonight, which means good bentos for tomorrow! Wish me luck!




It has been a long time since I’ve given you guys a Stinker kitty update. She spends her days lounging in the blinds on our front door watching all of the other animals walk by.

We took her in to get spayed last Friday and she had some complications. We rushed her to the vet Saturday morning (the vet opened the office on her day off) and it turns out that she had inflammation and a really high fever. Poor girl! I was so scared. I can’t even begin to describe what she looked like. I have no doubt that she may not have survived without help from the vet.

All is good now though, she’s back to her normal self. She plays hard, I have the scars to prove it, and she loves hard.

Happy Bento-ing!
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Grass baran sale

New sale this week! This is a box of 200 grass baran. These are the same kind of baran that you’d find in take-out sushi.

Originally they’re $3.00 but until Tuesday Feb. 22 they’re $2.70. That’s 10% off!



Happy Bento-ing!
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Pork sirloin and spinach salad (Bento #113)



Yesterday was Valentine’s Day and hubby and I spent the day and evening ... mostly working. Boo hiss boo! We wanted to try out our fancy new grill that my parents brought over the other day but we were out of propane. We might have to wait until next weekend to break it in.

I needed to make something that was fast so I set up the rice cooker and used the steamer basket to steam some sweet potato wedges. I thought the pork sirloin I bought would cook pretty quickly on the stove but it actually took longer to cook than the 2 cups of rice. It was worth it in the end because it tasted fabulous!

I seasoned the sirloins with garlic, pepper, salt, and a little bit of a pre-made grilling seasoning. Since I am out of oil, *sigh*, I seared the meat in a pan with some butter, mushrooms, and onions. Once both sides were nice and brown I took them out and deglazed the pan with about a cup and a half of red wine. I left the mushrooms and onions in the pan to simmer, added a little bit of ketchup and a little bit of garlic then put the pork back in to finish cooking in the sauce.

I completely forgot to take a picture of our plates last night but I served it with a slice of feta cheese on top of the hot pork. The cheese got really soft and added a ton a flavor.

The rest of the bento is pretty basic: leftover sweet potato used as a divider and a spinach salad with blueberries and carrots.

Happy Bento-ing!
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Valentine's Day cake pops

Ahh... cake pops. What can I say about cake pops? They are adorable. They sound delicious. I’ve been wanting to make them for what feels like forever. I was so excited to make cake pops for Valentine;s Day! I had so many design and decoration ideas, they were going to be awesome!

The reality of cake pops... *sigh* ... all of my best laid plans flew out the window, I couldn’t get an even coating of candy on the outside, the shells cracked, the filling is a little too ooey gooey, I cannot roll a sphere to save my life, and boy did I make a mess!



I have a feeling that this will be the last time I make cake pops. I don’t know what went wrong. I started out in a great mood and I was really excited, but by the end I didn’t care if they all crashed to the floor! Lol! Here were my troubles...

I don’t really like canned frosting so I decided to make the cake pop “batter” with this recipe. I knew I was using Wilton’s candy melts, which are super sweet, so I didn’t want to add 2 whole cups of powdered sugar... I should have. The batter was a little too gooey, I think the sugar would have stiffened it up a bit. I do think they would have been too sweet though.

I rolled my ooey gooey batter into lumpy masses that I’m pretending are spheres and refrigerated them for about an hour so that they would harden up enough to dip in the candy melts. Yeah, that worked out horribly. I read somewhere that the sticks hold better if you dip the end in the candy melts first, then spear your pop. So I did. But, the pops were so gooey that as soon as I tried to dip them they broke apart and fell off the stick. There I was picking big cakey lumps out of my pristine melted candy.



I decided that the only way this was going to work was to freeze the little balls of evil and then dip them. The sticks held on fine and I was able to dip the pops without them falling apart. Then all of a sudden I heard a menacing mwuahahahahahaha coming from my pops. See, I had totally forgotten that I’m a physicist. I am supposed to understand things like temperature, expansions, and a little thing called gravity.

The problem with dipping frozen, or nearly frozen, cake pops into warm melted candy is that you now have a ticking time bomb. See, what they don’t tell you on the glorious cake pop sites is that when your cake warms up again it will expand. Since you have completely coating the thing in a hard candy shell..... it’s going to crack open. Or, it might find a weak point in the candy, bust it’s way through, and ooze out.

Once I realized this tragedy, I won’t tell you how many I lost, I started leaving a little bit around the stick open so that the cake could expand and not crack my shell. Yeah, that fixed one problem..... but when the pops heated up, I realized the candy was the only thing keeping them up-right on the sticks so they flopped all over the place and fell off.



I also had a hard time getting an even coat of candy on the pops. I swear, the candy would start to set before it was done dripping so I got the awful tectonic plates style ridges where the semi set candy part was sliding around on the liquid part. *cry*

I blame most of my misfortune on the batter. I was just too gooey to make cake pops out of without freezing it, then freezing it cropped up it’s own issues. I say I won’t try cake pops again but every now and then I get to feeling a bit masochistic so I can’t promise it won’t happen.

The finished product does look pretty though.........
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Boneless wings (Bento #112)

Lately I’ve been trying to incorporate more spice into my cooking. Hubs and I both love spicy food. Well, hubs likes food so spicy it burns through the fork. The spicy chili tofu from last week came out great so I’ve been wanting to try spicy again.

I saw a beautiful Japanese bento the other day that had, what looked like, boneless buffalo wings. Ever since, I’ve had a huge craving for them so I decided to make some for dinner last night. All I had was frozen chicken breasts so I defrosted, cut them up, salt and peppered, then dredged them in corn starch and fried them in a pan.



I didn’t actually have any buffalo sauce, and to be honest, I didn’t really want the traditional heavily vinegar-ed sauce. I wanted something a little more special. Something with tons of flavor and good amount of heat. So I made my own. Lets just say that hubs actually handed me a piece of paper and told me to write down how I made this sauce, he loved it!



The ingredients for the wing sauce are very similar to the spicy chili tofu, but by playing with the ratios and adding a couple of ingredients, I got a completely different flavor. The basics are Sriracha, ketchup, soy sauce, brown sugar, garlic, and ginger.

The first special addition is a little bit of a hot sauce called Pyro Mania. Pyro Mania is my favorite hot sauce of all time. It has a great smoky flavor and isn’t so spicy that you can’t use a lot of it at a time.

The second special addition is some super thick and rich coconut milk! The coconut milk completely changed the flavor and heat profile. Without it, the sauce was really good and had an immediate burn and you tasted everything at once. Trying it with the coconut milk, the immediate taste is a buttery slightly coconutty rich flavor. Then you start to taste the peppers and spices. Finally a slow burn creeps up and you get all of the heat.

I was really shocked at how much different the sauce was with the coconut milk. If you make this, try it before and after adding the milk and you’ll understand. If you don’t really like coconut, don’t fret, the flavor doesn’t come through very strong, hubby didn’t even know it was there until I pointed it out. But, the sauce is still good without it.



Naturally, I used out leftovers for today’s bento. The noodles are just pasta tossed with a little bit of tonkatsu sauce for flavor. I also re-purposed the leftover corn. The non-leftover additions are a cute little plum, seaweed salad, and some cucumbers to use as a divider.

Spicy Coconut Wing Sauce

When making this sauce I completely forgot to measure anything. Next time I make it I will update the recipe with the correct amounts, this is just a best guess after the fact.

Ingredients:
1/4 cup Sriracha
1/4 cup ketchup
1 tbsp Pyro Mania or other smoky hot sauce
1 tbsp brown sugar
1 tbsp soy sauce
1 tsp grated ginger
2 cloves chopped garlic
1/4 cup water
1/2 cup thick coconut milk
1 tbsp butter

1) Add the Sriracha, ketchup, other hot sauce, brown sugar, soy sauce, ginger, garlic, and water to a small pot and mix it up. Heat it on medium heat until it begins to bubble then turn the heat down and let it slowly simmer.
2) I let mine simmer for about 10 minutes to bring out the flavors.
3) Add the coconut milk and butter, stir, and let simmer for another 5 minutes.

My sauce thickened very nicely. If it is not as thick as you like you can continue to let it simmer until you get the desired consistency.

I put all of the fried chicken pieces in a large bowl, poured the sauce on top, and tossed to coat.

Added to What’s for Lunch Wednesday!

Happy Bento-ing!
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The ugly bento (Bento #111)



Ever make a bento that tastes great but looks, well, ugly? I almost thought about not posting it but then I remembered that part of the reason I started this blog was to show the ugly bentos. So, here she is in all her glory. ^_^

Truth be told, it’s not really ugly... but it sure isn’t pretty! I don’t like the dull drab pink of the box, I prefer fresh vibrant colors. It’s also suffering from a severe case of no-color-itis, at least the seaweed salad punches it up, lol!

What makes this bento somewhat redeeming? The awesome curry! I’d never made curry before so when Natakiya over at Bento Anarchy shared her curry recipe, I decided that I had to try it. It was awesome! I had to modify her recipe for my meatasaurus hubby and used sliced beef. I also threw in purple potatoes, carrots, onions, red potatoes, and the last of my lotus root.

I have a feeling we are going to be making curry pretty regularly.

The second redeeming quality? Hubs thought the curry was so good he wanted to bring some for his buddy at work. Keep in mind they are both high school science teachers. So, I did what every loving wife would do and packed these tough men matching Hello Kitty bentos! My only regret was that I didn’t have time to put any cute on the inside, lol! I wish I could watch them eat these!! They even come with matching pink Hello Kitty forks in the lids!

Here’s hoping for a pretty bento in my near future!

Happy Bento-ing!
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Lunchbots Bundle Sale!

The Lunchbots Bundle is on sale 10%OFF!!



This is a bundle including all four of the LunchBots we offer: Pico, Uno, Duo, and Eco. Bought separately, these boxes would cost $59.96.

Originally this bundle is $49.99 but until Tuesday Feb 15th it is on sale for $44.99! This amounts to a total savings of almost $15. The bundle still qualifies for the free gift with $50 purchase even when on sale!

I’ve been using these boxes quite a bit since we got them, they’re my new favorite! To see packing ideas click on the Lunchbots tag on the ride sidebar.

Happy Bento-ing!
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Soboro and rice (Bento #110)



Yum, yum, yum! This is some of the best rice I’ve ever cooked. I had always washed the excess starch off my rice but I hadn’t really washed it until I saw this video today. I mean really, how much difference can rubbing the rice around make? A lot! I went from regular old rice to really awesome rice. Each grain is cooked perfectly, shiny, and doesn’t become mush. Seriously, go through the process once and you’ll never go back.

Back to bento. This is my lunch for tomorrow: rice, furikake, pickled plum, snow peas, soboro, cabbage, and the cutest little plum ever.

There are probably 5 billion soboro recipes on the internet so I’ll just say that this one has lotus root (newest obsession) in there too. Love the texture contrast! I also used a mixture of ground beef and ground pork.

To cook the cabbage I added miso, onions, and leftover chopped up cooked bacon to a little bit of water and let it simmer to meld the flavors. Then I threw in the cabbage and let it all cook together. Awesome!

Don’t forget, the nori face punch bundle is still on sale!

Added to What’s for Lunch Wednesday!

Happy Bento-ing!
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Prosciutto crisps (Bento #109)



Hubs had to call in sick to work today so I didn’t have to make him a bento. This one’s for me! Yup, that’s right, it’s all mine! Mwuahahaha!

I have rice with furikake and orange bell pepper, prosciutto crisps (got the idea here), kiwi, blackberries, and a steamed piece of broccoli all packed into the Lunchbots Duo.

You have to try making prosciutto crisps, they’re sooooo good!

Happy Bento-ing!
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What to do with hotdogs? (Bento #108)

Yesterday was the Twitter Hot Dog Party! What is it? Well, the last Monday of every month has a theme (so far I’ve seen hot dogs, pancakes, tacos, and a couple of others) and anyone who wants to participate follows the #twitter”FOOD”party hashtag (this one was #twitterhotdogparty), makes a dish that fits the theme, posts a photo, and checks out everybody else’s photos too.

The hot dog party was a lot of fun because I saw everything from the most scrumptious hot dogs with amazing toppings to cute little hot dog sushi. If you aren’t on Twitter ... come join us!

My party addition is pictured below...



It is beer braised hot dogs with lotus root on a bed of sauerkraut with spicy sweet potato fries. This recipe is so easy, you have to try it! The hot dogs were super flavorful and the lotus root really gave a great texture addition.

So, how do I go from this dinner to bento?



I started by putting a thin layer of sauerkraut over about 1/3 of the bento (this is the Lunchbots Eco), placed the silicon cup and baran, filled in the open space with salad, filled the silicon cup with kiwi and blackberries, then added as much of the hot dog mixture that I could fit. I’m also sending a little side of salad dressing.

Beer Braised Hot Dogs with Lotus Root

Ingredients:
1 package of hot dogs, sliced (I used Hebrew National)
1/2 onion, chopped
2 cloves of garlic, chopped
1 tbsp Worcestershire sauce
1 tbsp butter
1 cup of beer (I used Yuengling Lager)
about 10 slices of lotus root, quartered (You can substitute with water chestnuts and get a similar taste and effect)

1) Heat the butter in a pan on medium high heat. Drizzle the Worcestershire sauce over the sliced lotus root so they soak up the flavor. When the butter starts to bubble add the hot dogs, onion, and lotus root. Also add a little salt and pepper.
2) Continue to cook on medium high heat to get the hot dogs nice and brown.
3) When the hot dogs are almost finished add in the garlic (I like my hot dogs really browned so I use quite high heat to sear them which would burn the garlic if I added it at the beginning.)
4) Let cook for another minute then add the beer. Use your spatula or spoon to scrape the brown bits off the bottom of the pan right when the beer is poured in, then put the lid on the pan, turn the heat down so you get a simmer, and let cook for a few more minutes.
5) Serve over a thin bed of sauerkraut. If you don’t like sauerkraut, shredded cabbage (cooked or raw) would be really tasty.



Oven Baked Spicy Sweet Potato Fries

Ingredients:
Sweet potatoes
Vegetable oil
Salt (Kosher sticks better)
Pepper
Chili powder

1) Peel and slice into sticks as much or as little sweet potato as you think you will eat.
2) Toss potato sticks with a small drizzle of vegetable oil. If you get too much you can drain them on paper towels.
3) Sprinkle with salt, pepper, and chili powder then arrange on a cookie sheet.
4) Cook them under the broiler on high on the top or next to top rack of the oven. Watch them close, they go from brown and delicious to charred bits in no time! When they get nice and brown flip them over and get the other side brown as well.

These “fries” are good plain, with ketchup, or my favorite, a mix of 1 part ketchup to 1 part Sriracha Chili Sauce. ^_^

There’s a new sale going on! The nori face punch bundle is on sale!! Not only is it buy 3 get one free, it’s now an extra 10% OFF! Yay! Sale is good until Tuesday Feb 8.



Added this to What’s for Lunch Wednesday.

Happy Bento-ing!
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