Hi bento pals, hope my U.S. bento friends enjoyed a lovely Thanksgiving celebration! We had a good and varied feast here--the centerpiece was a beautiful turkey that Jamison glazed with wild plum preserves:
My stuffing changes a bit from year to year, but its essential elements are toasted bread cubes, lots of sauteed onion, ground beef, celery, sauteed fennel, sherry, several types of mushrooms...and this time, whole roasted chestnuts:
Succotash with corn, lima beans, edamame, red pepper and zucchini squash:
Cranberries with port and cinnamon sticks...wonderful flavors, recipe here!
Not pictured but also part of the feast: roasted butternut squash puree with cinnamon and a hint of brown sugar, oven roasted brussels sprouts and baby potatoes (delicious from long cooking next to the turkey!), and a green salad with watercress, baby lettuce, orange glazed fresh figs and goat cheese.
We enjoyed cat-sitting for our neighbors over the long weekend and hanging out with sweet Sophie...
Monday's bento incorporates Thanksgiving's abundant leftovers with an open-faced sandwich layered with stuffing, turkey and cranberry sauce. More cranberry-port sauce is in the little jar; figs, baby greens, watercress, acorn squash and colorful radicchio also for lunch.
Have a great week ahead!