You are currently browsing the tag archive for the ‘jubileum’ tag.

Cover Decorative Food Carving

I’ve been away form the computer a bit longer than the week I expected, but now I’m back :) And… we’ve got a winner in my 3 year bentoversary giveaway! decided on Bentoversary Giveway

The Decorative Art of Japanese Food Carving goes to…: Lena from Lenas Abentoyer! She started bentoing on Easter Monday this year and her (vegetarian) bento sounds absolutely delish for a first! I hope the book will inspire her to new bento adventures — when she’s back from her concert trip in Bolivia ;) Please check out her weblog: there’s a link in the right sidebar that’ll translate Lenas Abentoyer (such a smart variation on Abenteuer = adventure) into English. If we all ask her nicely, she might share a Bolivian bento recipe! ;)

Congratulations on winning the prize Lena, I hope you’ll make good use of it!


Bento #106 marked my 3 year bento anniversary!
Really? Yes, honestly!

Première Bento (#1) served as a picknick for two on June 16th, 2007. It sounds like such a long time ago!

I’d like to celebrate this milestone with a small giveaway, which you can read about further along. Let’s put the spotlight on today’s bento! Not that it’s anything spectacular; I didn’t want to stay up all night like Pikko did for her 500th Bento Adventure! LOL

Bentoversary Bento #106, 17-06-2010

Left tier: Russian salad (huzarensalade; potato, yoghurt, corn, gherkin, carrot, celery, red onion and spices) on red lettuce, half a boiled egg, 2 tiny toms from our windowsill and basil.

Right tier: Italian salsa (skinned & chopped plum tomatoes with lots of fresh basil, ground pepper, slices of sundried tomato and FairTrade Sundried Tomato spice mix with pepper and olive), pearl onions preserved in balsamic vinegar, radish slices and indulgent nut mix: pecans and almonds coated in sugar & spices (I’ve been meaning to post a recipe…).

On the side: yoghurt with nectarine; red bell pepper.

Organic & local: bell pepper, radish, celery
Organic: potato, pickled onions, egg, yoghurt
About 9 ww propoints

Bento #106 packed

Here’s my lunch packed away in the lovely sakura bento bag I recently received from a kind soul. I couldn’t resist showing it of! ;)

Now, about the giveaway. As you might have gathered from Graasland, bento-ing is not my only hobby. Among other things I also like cooking in general and books. So, how would you like to win a copy of the book: The Decorative Art of Japanese Food Carving by Hiroshi Nagashima?

Cover Decorative Food CarvingI treated myself to it after a raving review of Sheri from Happy Little Bento. The Japanese switchback cut that I posted a how-to of came from this book! Now I’d like to inspire someone else by giving away a copy…

So to be eligible for this prize you just have to comment on this post, and answering the following question:

How long have you been bento-ing yourself (and do you remember what your first box contained)?

If you’re NOT a bento-er:

Would you like to try it sometime (and why)?

Hey, I’m a curious grrl! And don’t forget: make sure I’ll know how to contact you when you win!

The giveaway ends on July 1st 23:59 GMT+1.

Note: The Decorative Art of Japanese Food Carving is almost, but not completely vegetarian.

Hyaku bento (#100)
A 100th bento calls for cake! So in the upper right corner of the first tier there’s a mini almond cake (in pink wrapping) that I found in elma’s surprise packet. It is sided by an Anpanman orange candy and a packet of soy sauce for my inarizushi on the left. In the middle there’s Maki’s carrot kinpira and a small container of pickled ginger on the right.

The second tier overflows with miso tamago and edamame sprinkled with shichimi on a bed of romaine lettuce. I usually like my boiled eggs soft so I tried that with this batch of miso tamago, but they really taste better when hard-boiled.

Hyaku bento might not look very special to you, but it is pretty rare for me to compose a 100% Japanese lunchbox. Confession: I prefer my edamame with FairTrade African Peper Mix but because of my Nippon theme I had to use shichimi, or nanami togarashi, a traditional Japanese mix of 7 spices. In which there are actually only 4, according to the label on my bottle: red chili pepper, sesame seeds, nori and lemonpeel. MIA: poppy seed, hemp seed and sancho (pepper). But let’s not digress ;)

This bento was my well-deserved lunch on a day-long hike called De Blauwe Kamer (‘The Blue Room’), named after a riverside nature reserve in Utrecht province. The day started out cold but got better along the way, so I had a nice time. Priorfatgirl had challenged us to workout for 60 minutes on April the 20th and somehow I managed to expand that into 6 hours ;) Of which I took 30 minutes to eat my bento btw. I also had some geen kukicha tea, apple juice and tab water. No hydration problems here ;)

This seems a good moment to tell you that I joined in a new round of the 100 Mile Fitness Challenge too, running from April – June. I just barely finished my 162 kilometers / 100 miles the first and second time, so I guess I need a little push to get going sometimes ;)

View of hiking area De Blauwe Kamer

Impressions of my day: WINDY, the smell of ground pinewood, water, cuckoo-flowers-a-plenty, traditional Dutch landscape, singing birds, crossing borders (the river Rijn is a natural divider between Utrecht province and Gelderland and I’ve been hopping across) and oh, did I mention it was windy?

There are some details about De Blauwe Kamer that might be handy for other people going to walk this Capitool route, but I’ve added those to this post in Dutch.

Additional remarks about the track in Dutch

Today I had another bento anniversary: number 25. I had meant to make it something special (a themed bento – I even did look for some silver candy!), but I ended up just having some extra special food :)

nummer 25!

On top: potatoe salad and garden cress, cupcake and (just visible) laughing cow cheese.
Right tier: Japanese party people (rice cracker puppets ;) corn cob, cherry tomato, emmenthal cheese stars (made with my new star cutter), balsamic vinegar dressing for the spinach salad, roasted almonds, cream cheese, spinach and roquefort mini quiche wedge in aluminum foil and another star on top, ‘griotten‘ (licorice sweets).
On the side: spinach salad and red grapefruit.

Now I have another 25 bento’s to go until my next jubilee bento. Phew! :)

Gnoe goes ExtraVeganza!


Currently grazing

Challenge logo

Gnoe herding...