Originally, this post was to appear yesterday. And I tweeted that I had forgotten to post it and would do so last night. Then, during the day my pre-scheduled announcement of the post appeared and the link worked, leading you to the post. However, I could not for the life of me figure out why I wasn’t see the post on the home page. This morning with a rested mind and fresh eyes, I took a look at it all and realized I had accidentally created a page instead of a post for this bento. DOH! That’s what I get for trying to wrap up a post quickly so that I can talk to a friend who needs an ear. All is fixed now! Sorry for the snafu everyone! We’ll pick up with more bentos next week as I’ll have plenty of time to plan as I wait for all the rain to pass through.
Last night, I made another batch of the crab meuniere sauce/topping. I love this stuff whenever I have crabmeat around to use. It goes well over anything: fish, chicken, pork, or steak. Last night, I roasted a pork chop to go along with this crab topping. And as I made it I took pictures to share the recipe with you later this month. Why not now you ask?
Well, it’s simple. Later this month, I’m going to take my first “real” vacation in 6 years. As in actually take off of work, do no work while I’m off of work, and visit some place other than the inside of my own house. It will be fun. I can’t wait. And in order to keep Not Exactly Bento running while I’m enjoying myself I’m going to have a Recipe Week here at Not Exactly Bento. Yay!
Today’s bento contains roasted pork chop with crabmeat meuniere sauce, broccoli, nut mix, 3 maple nut goodies, raw carrots (dressing packed separately), and slices of mandarin orange.
Be the bento everyone!