Just Bento

Tomorrow's bento continue reading...

Tomorrow's bento. I'm proud of it as it's kind of cute :D continue reading...

Tomorrow's bento continue reading...

Tomorrow's bento: continue reading...

Here's my contribution to the May vegetarian theme:

3 medium sized ripened tomatoes with lots of flavour
1 garlic clove - grated with a wasabi grater, crushed or finely chopped
1 tablespoon of rinsed capers, chopped
8 olives, sliced (I use green, manzanilla olives)
1 finely sliced shallot (alternatively, use scallion/spring onion or a small piece of onion)
3 to 4 tablespoons of good olive oil
salt
enough dried pasta (your choice) for two portions continue reading...

Today's bento.
Just some strawberry with pasta and pork meat with apple sauce continue reading...

I forgot to take out the frozen rice I made on sunday (again) so I had to cook pasta again!... So it was almost the same bento as yesterday but it was tastier as I didn't forget to add the dressings this time ;) continue reading...

This is a variation on a famous Italian sauce for a dish called vitello tonnato, but it omits the vitello (veal) and just uses the sauce to toss with pasta. It is a very frugal dish since you can make dinner for two with 1 can of tuna, pasta, and a bit of olive oil and seasonings. (You may want to add a green salad or something for a complete meal.) continue reading...

• 1 can of tuna, well drained
• 3-4 garlic cloves
• 2-3 filets of canned anchovies (you can omit this if you like, but add more salt in that case)
• About 1/4 cup or more of good quality olive oil
• 2 Tbs. lemon juice
• 1-2 Tbs.