January 1st, 2009


Happy New Year Bentos

 I was feeling ambitious today & decided to make a special Happy New Year Bento for the whole family. I've never made this many bentos at once.  We stayed at home and enjoyed them together in the living room. I made a spring garden bento to represent a fresh start to a new year. It is part of my New year's resolution to really concentrate on feeding my family healthy food in healthy portions this year. Bento is really going to help me do that. Today I made mini flower sandwiches with ham and cheese. Egg and chicken hot dog flowers, deviled egg hearts and stars, flower shaped veggies...carrots,turnips,cucumbers & golden beet. Orange slices,grapes and an apple bunny for everyone (little one's favorite). Happy New Year Everyone!!

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Amber von Beast

Recording bento!

My boyfriend is the lead singer of a progressive black metal band called Cormorant. Tomorrow they're starting their first day at Sharkbite Studios to record their new album. The studio is in Oakland (California, of course), which is about an hour away from where we live. I made my boyfriend a "Good luck on your first day of recording" bento to take with him tomorrow.


Top tier: Thai barbecue wings (leftover from Whole Foods), La Vache Qui Rit (Babybel cheese), celery, carrots, and ranch dressing.
Bottom tier: Chips, more Babybel, more celery, more carrots, and salsa.

I used the veggies as dividers for the sauces. I'm low on bento supplies since I'm just starting out, but soon I'll have some good containers for sauces.

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  • sundeyh

Hello :) I'm new

Hello, I've been lurking in this community for a few months now, and finally decided to post. My parents aren't keen on the idea of me making bentos, but I do it anyways. And I'd like to share the bentos I've made. I've made about 4, and my boyfriend just ordered some new bentos for us, so I'll be posting a lot soon :)

I thought I would share a cool recipe I found a long time ago. I use it for my sushi.  I've never really measured it, so I'm going to guess on the measurements.

1 Tbs of wasabi mayo (if you don't have it, then take about 1 part wasabi, to 2 parts mayo)
1 tsp sugar
1 tsp soy sauce
1/2 tsp rice vinigar

Mix it all up, it should be a light-ish brown color. Taste it, if it's too spicy, add more sugar, if it has too much vinigar or soy sauce, add more wasabi mayo.

I found it's good on rice, sushi, and a lot of other things. It has a strong kick, so don't drench anything (speaking from expieriance).