Bento #57: Leftover Sandwich Bento

Meatloaf sandwich on low-cal bread, sourdough pretzels, hummus, mushrooms, 

and grapes (approx. 400 cal)

w-well i've got food again!

but i don't have any ideeeeassss hnngghhh

i'm so sick of winter i just want it to be spring and then summer and then fall and anything but winterrrr

s-seriously march this year came in like a lion and is going out like a shittier lion

at least it's been consistently above 20 degrees lately

at least this weekend is MORE DERBY \o/ taught by the amazing Muchacho 

b-by the way while i'm linkspamming

we are skating the boston marathon on april 18th to raise money for a scholarship fund in the memory of one of our skater's sisters

it's for a great cause and web donations work now so please 

y'know

hint hint

a-and i got to bring two bentos today! <3

Bento #54: Did I Say Hiatus?

Lentil soup (which is very hard to photograph to make look appetizing btw), 

honey-wheat bread, and strawberries and blueberries. (approx. 320 cal)

s-so when i said i'd be awhile i didn't count on my wonderful awesome lovely mom coming up to visit and take me shopping hee <3;


i have no longer eaten myself out of house and home


just wait until next month if you're here for the dregs-of-the-cabinets bentos


for today have some soup i made 


i'd never tried lentils before last night but i figured what the hell


cheap and full of protein can't beat it


overall that pot of soup cost maybe $2 to make tops


and it is delicioussss


have a recipe because i'm nice like that

reeeeally hard

delicious lentil soup (barely adapted from vegetarian.about.com)


1 tsp vegetable oil
1 whole onion, diced
1 carrot, sliced
3-4 mushrooms, chopped
4 cups chicken broth (i didn't have vegetable HA VEGETARIANS)
1 cup dry green lentils
1/4 tsp pepper
1/4 tsp dried thyme
2  bay leaves
1 dash salt
1 tbsp lemon juice


1. sautee all the vegetables in a big pot in the oil for about 5 minutes or until the onions are see-through and the carrots are softer
2. add everything else except the lemon juice and bring to a boil
3. turn the heat down and cover and simmer until the lentils are done (about 45 minutes but it took me closer to 50 hurp)
4. fish out the bay leaves and add the lemon juice right before serving
5. NO SOUP FOR YOU