Two days of bento

For yesterday's lunch Nick had leftover roasted pork and broccoli rabe with rice. The pork recipe is an old standby we have for pork tenderloin and it came surprisingly from Rachael Ray's 30-minute meals show.

I made him a very small side bento with lentil salad, a strawberry truffle, an egg pudding jelly cup, and two gummies (one apple and one lychee). It was pretty sad looking, but I packed it after I made a special cheese bento for him to share with his coworkers.


In the cheese bento I packed cabaret crackers and also these new 34 degrees brand crack pepper crispbreads. They are very spicy and good, but you can't eat too many of them. The cheeses were our triple creme brie, the Appalachian, and the specialty breakfast cheese from the Marin French cheese company which is my personal favorite!

I packed this bento to thank them for the nice comments, but it came back with quite a bit of it intact, so Nick and I had a small cheese snack before going out to dinner with friends.

In today's lunch I put some more effort into a side bento for Nick that I packed this morning. He has quite a bit of meat-heavy leftovers for lunch gathered from our dinner at Indyna Bistro (basmati rice, tandoori chicken, and one piece of naan) and the last of the pork and broccoli rabe from yesterday.

The side bento:
The top tier contains a small container of the rest of the lentil salad, two inarizushi (from my freezer stash), four organic carrots from the farmer's market, and a small container of ranch. The bottom tier has cabaret crackers and two cracked pepper crispbreads, a chunk of triple creme brie and two pieces of Appalachian, and some Loacker chocolate bite-size wafer cookies. It looks much better than yesterday's side bento!


I plan on doing one more bento for his lunch tomorrow and then that's it from me for a while!