Member Since May 27th, 2007
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May 22nd 2008 5:06PM Since I posted my original entry with the Shufu no Tomo tip on freezing little spaghetti cups, I’ve since decided that the texture of frozen, sauced spaghetti leaves a little to be desired. Packing a little container of extra sauce on the side to resauce the pasta just before eating helps a lot, though!
Aug 2nd 2007 1:08PM Hey, thanks for the Lunch in a Box shout-out, Heather! If you have any problems making the eggs with the ice cream sandwich molds, just leave a comment on my original blog entry and I'll troubleshoot for you to the best of my ability. Off to explore more of your DIY blog!
May 27th 2007 5:19PM Hi, it's Biggie of Lunch in a Box here. I wanted to say -- don't feel that you need to buy a whole lot of expensive bento boxes from Japan (or Laptop Lunches) to get started -- basically it's just glorified (albeit cute) Tupperware. The thing is to pack it compactly and appealingly; you can make it as simple or involved as you're up for. Also, Japanese-language bento cookbooks are chock-full of recipes for non-Japanese food, so it's not necessary to pack Japanese food in a bento-style lunch. Check out this Japanese Flickr user's photos for an example of beautiful bentos packed in Tupperware: http://www.flickr.com/photos/chocolat_vanille/sets/72157594159531306/