thai duck fried rice bento

Hey bento pals! Monday's bento was inspired by Debra's yummy fried rice tutorial

over at Hapa Bento. My version contains a mix of colorful peppers, rainbow chard, scallion, egg and savory diced Thai-style ginger duck leftovers from a weekend meal out.

Brussels sprouts braised with maple syrup and shoyu and a radish sit atop the fried rice, Asian pear slices, crystallized ginger and a lady apple for dessert.

Speaking of ginger, we baked some spicy and sweet "Gingery Pumpkin Muffins" from the always delish and adorable (see the awesome sheep festival  pictures!) Open Mouth, Insert Cookie blog.

Have a wonderful week ahead, happy bentoing!

early november flowers, smoked trout and spinach salad bento

Amazing that despite some very cold nights, flowers here are persisting. On a walk through Old Town Alexandria yesterday, roses and dahlias in the Christ Church garden:

Yummy pastries at Le Pain Quotidien

I purchased some Blood Orange marmalade but am still dreaming of that pistachio treat!

Today's bento features baby spinach and smoked trout, red cabbage cooked with some of the lovely blood orange preserves, golden beet flowers, lady apple (love the flavor combination of smoked trout and apple) green beans and a wedge of pumpkin spice bread made by our friend Cheryl (thanks again C.!)

Have a relaxing and fun weekend, guys!

chirimen colors bento

Hi bento pals! Today's bento was inspired by some lovely items shared by a sweet bento friend, especially the vibrant tones of this beautiful chirimen charm:

In the bento we have a purple market pepper filled with a brown rice, black barley and daikon radish seed pilaf (mix from Trader Joe's) with pistachios and a late golden tomato slice. Leg of lamb cooked with bourbon peaches (more on that in a minute!) with garlic-mayo dressing and fresh mint. The pretty flower-shaped wafer was sent by my bento pal, another one graces the baby spinach and snow pea top salad with sauteed chanterelle mushrooms.

For dessert, dried papaya slices and some lovely chocolates from my bento buddy.

 The chilly temperature last night inspired Jamison to make a cozy aromatic lamb dish. Spice (including star anise and cinnamon, yum) and vanilla marinated pears and bourbon peaches roasted along side a lovely New Zealand leg of lamb...a delicious meal with great leftovers for bento!

Happy November!