Rice, gyoza, snap pea and edamame salad (recipe here).
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@officebento
Rice, gyoza, snap pea and edamame salad (recipe here).
Grapes, barbecue chicken, parmesan roasted potatoes.
Grapes, broccoli and tomato salad, Moroccan chicken and lentil stew with rice.
White rice, kimchi, bulgogi beef, grilled cauliflower, cucumber and carrot salad.
Yakisoba
It's only instant noodles, but needs must.
It's a miracle how a sad, forgotten onion
and slivers of napa cabbage wilting in the fridge
transform in the heat of the pan
with a few slices of sausage
bursting with fat.
The glossy, curly noodles clump together
as one tangled mess at the end of my chopsticks
so I urge them to cascade back down
to my plate
and scoop of veggies alongside.
I know what it's supposed to taste like
and this isn't it,
but my belly is warm and
it's only just April and
I will have time to do it properly later.
Fresh pineapple, garlic green beans, slow-cooked ginger pork, white rice.
Not the prettiest bento but still tasty! Leftover pot roast beef, carrots, parsnips, and potatoes with homemade bread.
A prayer over lasagna
Thank you to the field workers
who grew the tomatoes and onions and garlic
the factory workers who made the sauce
and bottled it
and the semi drivers who drove it to the store
and the workers who stocked the shelves
with gleaming red glass jars all in a row.
Thank you to the farmers
who grew and milled the wheat
for the flour
and grew and pressed the olives into oil
for my noodles.
Thank you to the farmers
who milked the cows
(I hope they grazed in tenderest care)
and the workers who made the cheese
and packaged the cheese
and shipped the cheese
and stocked the cheese
the multiple layers and layers of it.
Thank you to the farmers
who raised the chickens
and thank you to the chickens
who gave their lives
for my Italian sausage links
and thank you to the butchers
who probably have a hard job.
Thank you to the red pepper growers
the red pepper pickers
the red pepper drivers
the red pepper stockers
I try to keep you in my heart
as I select just one from a towering pile
at the supermarket.
Thank you to the power plant workers
who keep my oven on
The glass workers
who made my casserole dish
The laborers around the world
who I forget to thank at any given meal
because self-reliance is a myth.
Grapes, white rice with sesame seeds, Japanese curry
White rice, tofu and veg stir fry, grapes.
Artichoke
Once it's simmered in the pot
with lemon and garlic and salt
(and I have to look up online
how many minutes to steam it)
I melt butter in a small dish
until it's silky smooth.
The taste of the first leaf
is so comforting. It's like
butter, but what else?
Deep earth and green, and...?
Mostly butter.
I pile up a tower of spent leaves
bearing the grooves of my teeth,
and the melted butter dwindles
until there's just enough left
to coat the creamy heart,
divided into quarters
and savored one bite at a time.
As a child, an artichoke in my home
fed five or six of us
crowded around the metal pot,
taking turns dipping spiny leaves
into the pool of butter.
My aunt once told me
in her first year away at college
she splurged on a whole artichoke for herself,
excited not to share for the first time in her life
but she couldn't finish the whole thing.
Not me.
Mindful eating is good for you,
my book on the Buddha says.
I don't like sitting in the quiet with
only my thoughts but I
agree to give it a try and
notice the perfectly round
bubbles of oil floating in my broth,
the gentle curl of the noodles
that I pressed between my palms
"like you would compress a snow ball,"
the recipe said.
I'm getting better at slurping out loud,
once an ability I coveted
because a Japanese woman told me
the sound itself makes the noodles
taste more delicious.
I search the bottom of the bowl
for the last shreds of beef and onion
with my cheap plastic spoon
panning for gold in the pool of broth
cooling now
but still swirling with bits and
bubbles of fat catching the light.
That's how you know it's good, I say.
Steamed asparagus with feta, green grapes, vegetable curry, rice.
Green salad with sesame dressing, brown rice, cabbage and turnip greens, shredded beef.
My husband packed up dinner leftovers last night into this tupperware, and I just left as is for my lunch bento. Steamed veggies, white rice, and hamburg with sauce.
White rice, roasted veggies and sausage, blueberries
Pork and tofu stir fry, pomegranate, and white rice