This week, three Bentos to share. The other two days were just repeats of earlier Bentos, so we'll skip those. For the time being, I'm still trying to make a new Bento nearly every weekday, and it can be a bit of a challenge some days, but mostly it's been going pretty smoothly, I think. Without further ado, let's take a look at those Bento boxes.
On Monday, I wisely heeded Jen's request for her first-ever Fluffernutter, which was recently made the official sandwich of the state of Massachusetts, along with the elephant (?) the official state mammal, and Leonard Bernstein the official state conductor. Perhaps the state will commission a poster of Leonard Bernstein conducting a symphony orchestra of elephants playing tubas for an audience of cute cartoon fluffernutters, in order to commemorate these crucial new bills. I suspect they'll all be making their way onto the national stage soon enough! Anyway, the rest of this lunch consisted of fresh (and delicious) blackberries, some carrot sticks, and the requisite bagged snacks.
Tuesday's lunch was a DIY bagel sandwich with a little cream cheese, some alfalfa sprouts, and a couple slices of off-the-bone turkey. This is actually a sandwich we used to get at the now-closed Hayfield's sandwich shop in Northampton, MA. Somehow I ended up really representing our old state in this week's Bentos!
The final Bento this week consisted of leftover quesadillas, freshly-baked Tollhouse chocolate chip cookies, and carrot sticks. The quesadillas contained griddled tofu that I'd marinated in a little Pico Pica, shredded smoked Gouda, and cast-iron skillet-cooked red bell pepper, with the charred skin of the pepper removed, leaving a delicious roasted red pepper-y flavor and consistency, but with a little smokiness to it.
Thanks for stopping by Beach City Cooking, and I'll see you all tomorrow for another edition of Windy City Cooking. Have a great night, and stay cool!