Firstly, here is my latest construction for him:
Then I made my own. And was equally proud of it:
Every time I do this I am incredibly excited about it, I love how it turns out, and I think of new creative ways to work with what I've got, along with what I'd need to pull things off in the future.
Tonight I went out and purchased what are called oshibori or small cloths that are used while hot to wash ones hands before and after a meal. At some of the more authentic Japanese restaurants and sushi bars, you've probably received these. I also grabbed a few bento boxes specifically for hauling onigiri triangles around. They're so disgustingly easy to make that I decided they would be a good default lunch staple. I can't wait to make some up for Bob.
And just to confirm that I am a complete addict and do not intend at any point in the future to give up my habit, I bought a craft supplies box with lots of small boxes and drawers to store things like food picks and forks and sauce containers and cookie cutters. I'm hoping to consolidate all of it somewhere that will be easy to get to and not take up a ton of valuable shelf space.
One final thought before hitting the hay, I have discovered a website called BentoTV, which has several hundred short videos about setting up, storing, cooking and separating food for your bento. The host is the cutest person I have ever seen, and I say this with no exaggeration. Her voice and demeanor are adorable. I'm sure she capitalizes on this, in fact. It's a wonderful website, though, and I intend to go back to it for more tips and tricks on how to do this stuff.
I love creating food artz. I can't wait until I've got everything I need to set it up properly and move forward! There's something almost meditative about choosing foods based on taste, texture, health, and color... then setting that off by picking a theme or choosing a way to arrange the food that looks attractive. Those Japanese, you must love their dedication to being complicated in their simplification of things!
I'm exhausted. There will be more about Thanksgiving tomorrow. Adieu, world! Bon soir!
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