Today’s bento lunch is posting late because I have the day off! I had some things to take care of this morning, and now have the afternoon to myself. And I used that time wisely. Not only did I pack this lovely bento for lunch (YUM!), I took pictures of the packing process. I’ve done this once in the past. However, the bento tips and information posts on which I am working I decided this would be a good idea to include. Look for it next week. I’ve also decided that these will appear on Fridays, as I don’t have much by way of Photo Friday right now. A nice way to end the week right? And if I do have a Photo Friday that day, well guess what, you get 2 posts that day. Hopefully, that makes us all happy.
What’s in that bento you ask? Well, there’s a sliced pork chop left over from cooking pork chops for the pork and nectarine salad earlier in the week. I quickly made some parmesan pasta with my go-to recipe for a side dishes. Sugar snap peas, cucumbers, and carrots with a bit of buttermilk dressing round out this bento with a few chocolate chip butter cookies for a sweet treat. The container has buttermilk ranch dressing which I find only okay. Not as good as the one I had in NYC. However, the two slices of lemon you see packed between the pasta and dressing container helped that. One lemon slice I squeezed over the pasta and one into the dressing.
This bento definitely hit the spot. Not too much, not too little. Though I wish I would have left some room for a few grapes. Maybe next time, I won’t keep that salad dressing container in the box. Ah well, there’s always a way to make it better, right?
Be the bento everyone! Remember, tomorrow is Friday. Woot Woot! Look for the first bento info post at 2:00 p.m. tomorrow.