Mr. Bento - Fifth Photo
I'm taking this to work for lunch on Weds., May 9, 2007. The oolong tea is really for breakfast, though; probably with some pumperkickel toast. This got somewhat colorful, eh?
The onigiri is made with brown japonica rice, and toasted in a lightly oiled frypan with temari soysauce and sesame oil. I keep a half-dozen in the freezer. The basil I grew out on the deck. The canned sardines are in olive oil, to keep the fats good. The greek-style yogurt I got at TJ's. I topped it with orange blossom honey from a fruit stand in Florida and sliced Whole Foods kumquats.
The onigiri is made with brown japonica rice, and toasted in a lightly oiled frypan with temari soysauce and sesame oil. I keep a half-dozen in the freezer. The basil I grew out on the deck. The canned sardines are in olive oil, to keep the fats good. The greek-style yogurt I got at TJ's. I topped it with orange blossom honey from a fruit stand in Florida and sliced Whole Foods kumquats.
posted by Great Stone Face | 6:11 PM
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