Hey there Readers & random passengers!
As I’m writing this entry, outside it is raining and there’s no sign of spring yet. I arrived to the country side friday night and lo and behold: a ‘few kilometers’ further southwards from Zurich, birds are chirping and there’s flowers everywhere.
I made this Bento on tuesday or wednesday… can’t remember since every day has been quite gloomy and rainy and the atmosphere at uni has been getting on my nerves.


I don’t seem to have found the right people yet and those who I thought were all right turned out to be weird yet almost mean. That’s nothing new to me bu I thought that people at uni would be more mature.
But I guess I can’t pretend too much from classmates who are partially a lot younger than me.. Also, I’m not known for being super extrovert and people often think I’m inapproachable but that’s probably because I’m a bit of a loner.
Nevermind, I don’t likely write too much about personal stuff but since almost all of my life revolves around uni and I spent most of my time there it bothers me and I needed to share it with you guys.. (and the world, I know..*rolling eyes*)
Ok, now I whined enough. As I started to write but eventually lost track, this is a Bento I decided to do while under time pressure. And it turned out accordingly…


Quick and fuss-free: my tribute to spring and gobō. Gobō is also called greater burdock, lappa or beggar’s buttons and is probably my number one favourite Japanese vegetable. It is rich in flavour and the texture is devine. Yes, I’m craving for this this root. It is usually stir-fried with carrots, soy sauce and a little mirin and sprinkled with some golden sesame. Or at least that’s how I learned it.
Next to the gobō, there’s the shiraae I raved about in the last entry (click) garnished with pickled ginger. In the other receptacle there’s tuna-mayo sandwiches, shrimps and a sakura mochi for dessert.
I’m off to study or rather writing my speech… I managed neverheless to take some pictures here and I hope that on Sunday I will have some time to work in the vegetable patch.
Have a nice and sunny weekend everyone!

byebye,

Hey there Bunnies!
Happy Easter or spring or whatever!
I’m finally on holiday and enjoying it a lot but not for too long since I need to start writing papers on monday. Today when I woke up and looked outside the window, I couldn’t believe my eyes. It was snowing again and it still is! It’s freezing cold again and time to snuggle up in a blanket and drink warm tea. This morning however I felt I needed to do something creative and made a Bento.

I can’t remember the last time I did a kyaraben (character bento) but it must have been a long time ago because I literally went crazy with cutting out the tiny face for the onigiri and eggs. Nyaaa… kyaraben definitely don‘t belong to my favourite productions. Anyway, there’s broccoli, teriyaki chicken, shiitake mushrooms, renkon (lotus root) and radishes in one and onigiri bunnies and usagiringo (apples) in the other one.
Do you celebrate, paint eggs or do anything else special on easter? I loved easter as a child because we got to search baskets filled with chocolate and eggs and even small presents. This year however it wouldn’t be difficult to find the colorful eggs since everything is covered in snow. I don’t know about you but I definitely had enough snow for now and would like so much to see the lovely spring flowers and sunbeams.


The “thing” with the yellow face is supposed to be Kiiroitori, Rilakkuma’s little fellow birdie in a bunny suit but my patience didn’t last long enough to make the ears of the suit.. and the chicken egg, well I would call it a bento classic. Since for me a Bento is first and foremost food, I packed in some glossy pieces of teriyaki and healthy veggies so that there’s still the “deliciousness factor” to it and not just the cute food factor.


That’s it for now Cuties!
I wish you all a nice day with lots of chocolate eggs, tulips and cute fluffy bunnies~