It's time for a change of menus! I'm craving things that are hearty and made for the lovely fall weather. Chilly weather is perfect for chili. Warm and thick, a bit spicy and very filling. My recipe for vegetarian chili makes a huge batch, leaving tons for leftovers and bentos. Today's bento is very simple which left me enough time this morning to get ready to make cupcakes for A-chan's birthday tomorrow. As soon as I dropped her at school it was time for shopping. I needed a zester and a way to carry 36 cupcakes all by myself and luckily found both! Now I just have to make them all, plus ice them and oh gosh, the 500 other things that have to be done by tomorrow. Can you say Eeek!
In the bento: Vegetarian chili with shredded cheese sprinkled on top, raspberries, sugar snap peas, apple bunny, carrot Jack'o'lantern and sauteed zucchini slices.
Hidden underneath the apple bunny are more apple pieces and another carrot pumpkin. For just a bit of quick cuteness I added a chocolate sweet divider sheet.
2 comments:
I love the way chili lasts and lasts too! This one looks super delish!
Thank you, Sheri! It's so nice to have recipes that make enough for seconds and thirds and maybe some for freezer stash too :)
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