Uploads from lynn.gardner, tagged gelatin

Monday Morning Meh, Mr Bento

nobody@flickr.com (lynn.gardner) — Mon, 09 Nov 2009 18:00:49 -0800

lynn.gardner posted a photo:

Fridge full of leftovers = no thought bento. And thank god for that on a Monday morning!

Enchilada Leftovers Mr. Bento

nobody@flickr.com (lynn.gardner) — Tue, 03 Nov 2009 18:49:09 -0800

lynn.gardner posted a photo:

Leftover enchiladas with fixings and a malformed gelatin ghost with orange segments.

Rainy Day Mr. Bento

nobody@flickr.com (lynn.gardner) — Thu, 19 Mar 2009 07:32:37 -0700

lynn.gardner posted a photo:

First time I ever made beans for scratch! Blogged @ savorytart.blogspot.com/2009/03/whats-for-tea-darling.html.

Green(ish) Mr Bento

nobody@flickr.com (lynn.gardner) — Tue, 17 Mar 2009 07:44:23 -0700

lynn.gardner posted a photo:

About as green as I can get for St. Patrick's Day without food coloring.

Tasty Tuesday, Mr. Bento

nobody@flickr.com (lynn.gardner) — Tue, 10 Mar 2009 08:05:37 -0700

lynn.gardner posted a photo:

Mr. Bento Love

nobody@flickr.com (lynn.gardner) — Thu, 12 Feb 2009 08:04:38 -0800

lynn.gardner posted a photo:

An early valentine for my tummy.

Leftover Mr. Bento

nobody@flickr.com (lynn.gardner) — Tue, 10 Feb 2009 07:36:44 -0800

lynn.gardner posted a photo:

Spring-ish, Mr. Bento

nobody@flickr.com (lynn.gardner) — Tue, 13 Jan 2009 07:14:37 -0800

lynn.gardner posted a photo:

When it's 21°F out, these colors make me think of Spring :)

Mr Bento, Orange and Green

nobody@flickr.com (lynn.gardner) — Thu, 08 Jan 2009 22:59:54 -0800

lynn.gardner posted a photo:

Mr. Bento Deserves Better Than Leftovers

nobody@flickr.com (lynn.gardner) — Sun, 04 Jan 2009 16:04:21 -0800

lynn.gardner posted a photo:

... but leftovers are all I have time for.

Ms. Bento's Picnic Leftovers

nobody@flickr.com (lynn.gardner) — Tue, 27 May 2008 18:53:09 -0700

lynn.gardner posted a photo:

Fast & Dirty Pasta Salad

Run cold water over frozen peas and corn until thawed. Drain and toss in a large bowl with a generous amount of dried parsley (fresh will do if you have it), minced red onions (scallions will also do), shredded carrot, and a generous shake of McCormick Salt-Free Garlic & Herb Seasoning (or generous amounts of powdered garlic, salt, and pepper). Set aside. In another bowl, mix together light mayonnaise and light Italian dressing. Add a splash of milk to loosen. Set aside. Cook desired amount of pasta until desired level of doneness is reached. Drain the pasta and give the pasta a quick rinse with cold water, but do not allow the pasta to go cold. Toss the warm pasta with the vegetables and seasonings. Pour in dressing/mayo mix and stir. Refrigerate overnight. If it looks too dry the next day, make up a little more sauce and stir it in just before serving.

Amounts for all ingredients vary depending on preference and availability.

In the summer, I frequently stir in flaked tuna or chopped hard cooked eggs and serve the salad on lettuce leaves with chopped cucumbers and tomatoes as a nice light supper.

Jolly Green Ms. Bento

nobody@flickr.com (lynn.gardner) — Wed, 26 Dec 2007 20:10:46 -0800

lynn.gardner posted a photo:

Used my new Wilton silicone snowflake pan to make the gelatin molds (sugar free lime Jell-o and Fresca). So pretty! Thanks, Santa!

Carrot soup recipe is based on the recipe for "Roasted Carrot Soup" from the Land O' Lakes daily RSS feed. Followed the recipe using dried thyme, vegetable broth, and lowfat milk. Omitted the salt and pepper, but threw in a dash of herbal salt substitute.