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537: tiffin tortellini

I haven't used this tiffin in so long, but now that Muffin wants more food I think this might be good to return to since it holds a LOT. The problem is that the tiers are so deep it is a challenge to fit food in there tightly. I have to stack things. Today she has leftover tortellini, and then in the top tier some lettuce, cucumber, broccoli, chicken pieces, dipping sauce, and some GS cookies in the purple plastic wrap.



( 2 comments — Leave a comment )
Jul. 24th, 2009 06:58 pm (UTC)
nice to know there are fellow-bento-ers in Virginia!
I assume you live in/near Richmond since the article that you posted in Bento Lunches was for Richmond? I visited a Japanese store, restaurant, and Japanese school in Richmond a few years ago and there is a Japanese garden nearby as well (Maymount?) that is quite beautiful.

Please let me know if you have any tips on bento-ing in Virginia, since it's very hard to do on the east coast! It's much harder to find tools and ingredients in comparison to those on the West Coast, or even New York!
Jul. 24th, 2009 07:01 pm (UTC)
another note
I too am finding it difficult to get men to eat bento. My little sister likes it well enough but I find men don't like it! It's not necessarily the fact that the food is cute-sy, its the mere fact of having food arranged and/or organized that is embarassing for them. My little brother used to accept it, but not anymore. My boyfriend only allows me to pack bento if it's something really special (like Chinese food leftovers), but that's it! I'm only allowed to put in the leftovers and nothing else. I got him a plain blue, one level container, but he prefers just sandwiches and chips. *sigh* It's not as fun making bento for myself since the act of bento is more like a gift and showing how much you love to others. T_T
( 2 comments — Leave a comment )

About Me

I'm usually cranking out two bento a day (sometimes even on weekends), one for 7th-grade Muffin, the other for me.

What I do varies from speed bento to more elaborate "theme" bento, but either way I'm using techniques to get it done quickly, with enough variety to keep it fresh.



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