Talk
about colors! Mellow tans, greens & yellows, and
purple, all interspersed with orange. I suppose it could
use some red, but there's no logical place to put an
umeboshi.
Today I have iridori,
which is comprised of stir-fried/simmered chicken, konnyaku,
taro root, bamboo, and carrot. Then there's stir-fried squash
and carrots, which I made after eating something
similar to this at a Chinese buffet. Big chunks of
squash cooked tender and buttery, mmmm! And finally
there's some persimmon and grapes. I used the persimmon
first to outline the dish, then to divide it, and divide
it again, and again, until I ended up with compartments big
enough for a single grape. It continues the pattern
of division of the bento box - halved horizontally, then
halved again vertically. If I had kept it up I
might have had a fractal bento.
Wanna talk
about it?
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