This is how they started opening up around the beginning of May.
Aren't the little buds so cute?? I really really love the shape of these flowers. They look so precious and cute through the lens.
Now they are the most gorgeous I have to take pictures of them every day.
It's so difficult for me to photograph the white flowers and do justice to their sweetness and delicacy though.
Today I have enough time to chat. So nice to share the details of what I made. This is an omrice bento as you see. You think it's a familiar omrice? This one is a bit special. Guess what, it contains lots of shrimp besides meat!! Needless to say, you might already be aware because there is some shrimp on the egg sheet haha! I have a fave restaurant which offers a variety of foods such as hamburger sandwiches, curry, pasta, katsudon, sweets and so on. They also offer a variety of omrice. One of them has some shrimp in it, which is Yuppi's and my favorite. So I sometimes replicate it at home.
For this bento, I made rice rolls with sausages in them, which I call hotdog musubi, Yuppi's favorite. It tastes just like spam musubi. I think it's easier to make a hotdog musubi than a spam one. I'll post a short instruction sometime soon. The rest of this bento, I made ham-wrapped egg salad and fried chicken tender.
This contains chicken karaage, boiled egg halves with mayo drizzle, simmered carrot flowers and shiitake, and ketchup pasta as a space filler and stabilizer.
For this one, I made carrot salad tossed with grain mustard and olive oil, lemon-flavored broiled chicken thigh and mixed rice. I first braised some scallop and shiitake mushroom with a little butter and salt. Then mixed it into steaming rice. I think it's one of the easiest ways to prepare tasty, flavored rice for bento. You can make the *MIX* for your mixed rice the night before, then only have to add it into rice in the morning. That sounds way easier than to make fried rice from scratch, right?
