No Bento today, but here's yesterday's

Top: lamb chop, spinach, goat cheese, homemade spaghetti and marinara with parmesan

Bottom: leeks, acorn squash, two quail eggs, and some goat cheese shaped like an egg.

Before I do more bentos I need to do some cooking. Looking forward to getting that done soon, though.

So, I was incredibly rushed, both this morning and at lunch - I actually only wolfed down about half my bento before returning to work because that was enough to take the edge off. In any case, I didn't get a chance to take a picture. However, I used my natural lunch bento, which totals 580mls.

In the top tier, I had a cupcake tin with homemade pasta and marinara with a sprinkling of parmesan, greens, and a lamb chop with chèvre. In the bottom tier, I had leeks vinaigrette and some roasted acorn squash that I shaped into a nest and filled with two quail eggs and some carrot pieces. I figured that was the best way to protect the mojority of the squash, eggs, and carrots from getting the vinaigrette from the leeks on them.

Monday Lunchtime!

I knew I was going to be having kind of a long day and exercising quite a bit (4.25 miles running and half a mile at the pool), so I packed a big bento today. I ended up not finishing the inari and not eating the two Pocky sticks in the lid of my bento at lunchtime because I got full, even though I'd just finished my swim. I'll probably eat all that later, though. Anyway, here's my bento:

Top: two inari stuffed with rice/quinoa mixture and topped with a tsp or so of lobster salad, a quail egg, roasted acorn squash, and greens

Bottom Left: more lobster salad, and blanched leeks with some vinaigrette

Bottom Right: carrot flowers, paté, Cypress Grove truffle tremor, and pineapple