Hi bento pals, long time no post! How are things? I've been very busy with work and also making preparations to move...to the West Coast! Jamison and I fell in love with Sonoma County, California and are in full home preparation for sale mode as we paint and work on many home improvement projects around the house.
Amid all of this busyness, fall has been unfolding beautifully here, whether in amber perfect days like today or stormy, rainy ones that leave the sky sparkling the next morning. The farmer's market has taken on that special burnished, hi-voltage intensity of autumn, with squash and root vegetables the stars of the show...
Fall always puts me in in the mood for the hearty, deep flavors of Korean cuisine. We checked out a new spot this weekend called Lighthouse Tofu. They are famous for their soups with tender tofu and seafood...Jamison's bubbling cauldron of ocean flavors in tangy chili and red bean paste sauce was the real deal.
I opted for the yummy seafood pancake:
In today's bento, the Korean theme continues with fried rice with red and orange market peppers, shimenji mushrooms, garlic chives, fennel and dried chili flakes. A small piece of seafood pancake (topped with a Japanese owl pick), wok-fried brussels sprouts and a sweet lady apple also for lunch.
Have a great week, friends!