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Thursday, February 21, 2013

mirin carrots bento

 
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.
Scenes from the garden--spring is on the way!
 
 
 
 
 
 

 
 

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7 comments:

  1. Rina @ Bento School LunchesFebruary 21, 2013 at 1:45 PM

    Yummy bento and love the colors of the flowers, so pretty!:)

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  2. BentobirdFebruary 21, 2013 at 2:25 PM

    Thanks Rina, your comments are a treat!

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  3. Saffron and CorianderFebruary 21, 2013 at 3:14 PM

    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.

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  4. BentobirdFebruary 21, 2013 at 6:31 PM

    Hi Saffron and Coriander, thanks for your lovely comments and the delight of your latest spring-y bento blog post, it really refreshed me :)

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  5. BentobirdFebruary 21, 2013 at 6:32 PM

    P.S. Fingers crossed that my chives will bloom, my first time growing them...

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  6. AnonymousFebruary 21, 2013 at 8:40 PM

    Thank you for bringing cheer and color into this day ... My love.
    -Snowy Owl

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  7. BentobirdFebruary 22, 2013 at 9:22 AM

    Love you Snowy Owl!

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