Hi there! A quick bento today with sliced yellow and purple/orange carrots braised in mirin and then lightly steamed, served up with dilled salmon salad and fresh-picked arugula.
I love how your bentos always look so natural and especially the flowers and greens that you use. Lucky you, to be blessed with such a climate. Here it is below zero still. I ventured out to our allotment garden today, but besides lambs lettuce there was nothing edible to be found. Even to cold for the chives to sprout and grow. So I appreciate and enjoy your pictures showing me that spring eventually is going to reach me as well.
7 comments:
Yummy bento and love the colors of the flowers, so pretty!:)
Thanks Rina, your comments are a treat!
I love how your bentos always look so natural and especially the flowers and greens that you use.
Lucky you, to be blessed with such a climate. Here it is below zero still. I ventured out to our allotment garden today, but besides lambs lettuce there was nothing edible to be found. Even to cold for the chives to sprout and grow.
So I appreciate and enjoy your pictures showing me that spring eventually is going to reach me as well.
Hi Saffron and Coriander, thanks for your lovely comments and the delight of your latest spring-y bento blog post, it really refreshed me :)
P.S. Fingers crossed that my chives will bloom, my first time growing them...
Thank you for bringing cheer and color into this day ... My love.
-Snowy Owl
Love you Snowy Owl!
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