Hi bento pals! A simple bento for today with a French-autumnal feel: spinach leaves lightly dressed with French walnut oil, topped with butter-sautéd baby pear slices and decorative pieces of Gruyère cheese. Crab salad with Dijon mustard dressing on heart shaped toast and a bright chorus of raspberries for dessert...
Have a happy Thursday!
oh.. look at those Raspberries.. beautiful..
ReplyDeleteThose berries are beautiful and that baby pear is adorable! Love, as always :)
ReplyDeletethanks sweet Bobo!
ReplyDeletehi Sheri! am addicted to tiny fruits and veggies for bento :D
ReplyDeleteStylishly delightful, freshly sweet and tangy. I am adoring the loving artistic flourishes in this so called "simple bento," with transparent pears, hearts of crab and tiny cheese clouds.
ReplyDeleteA beautiful still life feast my friend!
A happy Thursday indeed! Gorgeous bento. I'm intrigued by your pears, they sound wonderful!
ReplyDeletehi Robin! thanks for this smile-making comment on a really hectic and nutty day! I so appreciate your kind words, friend...have a lovely evening!
ReplyDeletehello and thanks a bunch Ms. Heather! hooray for rich autumnal produce arriving now....
ReplyDeleteHanging upside down as I am here in Australia, I am enjoying the first of my spring chard...cooked refrigerated and dressed with a little vinegar and olive oil, it is so mild, none of that chalky feeling you can get with older leaves...Yum!
ReplyDeleteYour offering today is a visual feast but I think I would need several helpings :D
Love the clouds!
I loved reading about the arrival of your early spring vegetables, they sound delightful and inspiring of all kinds of etagami beauty!
ReplyDeleteThose slices of pear are SO übercute!
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