Hi bento pals! On this very cold and blustery weekend, we escaped to the tropical light and lushness of the U.S. Botanic Garden Conservatory, located near the Capitol. Wandering around the vibrant tendrils and bright exotic flowers of the Conservatory and taking in the tall green canopy of palms and other tropical trees was a reviving respite from the chill doldrums of January in D.C.
Walking against the wind, a view of the Capitol as we made our way towards our destination (the building to the right of the horse statue)...
The light, bright space inside was rich with life and color...
In the Hawaii section of the Conservatory, lush native plants and a soothing waterfall...
In the Jungle, tropical rainforest plants luxuriate in a water-rich atmosphere (cool mists wafted through the space as we sat on a bench, gazing upwards) under a 93 foot glass dome:
Simply amazing orchids!
Jamison's image of some sunny yellow flowers in full bloom:
An awesome papaya tree:
Monday's bento features salmon with cilantro pesto--here's the dish, dinner edition:
To make the cilantro pesto:
Toss in your food processor or blender
one bunch of cilantro, leaves only
two garlic cloves
1/4 cup Parmesan cheese
4 Tbs chicken or veggie broth
1/4 cup sliced almonds
a glug of olive oil
salt to taste
Blend to make a bright green, aromatic sauce.
Pour over your salmon fillets and top with additional slivered almonds, bake in 375 oven until done (about 10 minutes, depending on thickness of fillets), enjoy!
Lunch includes salmon in pesto, barley pilaf topped with Japanese ginger and baby eggplant pickles, green beans and a wonderful deep orange carrot variety found at Mitsuwa, stir fried. Kumquats, green apple and a soft jelly in a pretty iris-decorated wrapper also in the bento.
Still celebrating the new Year of the Rabbit...have a lovely week!