Koreanese bento #20: Making do

Chicken and apple mini sausages and cucumbers over white rice with peas; cilantro tamagoyaki (omelette roll), steamed cauliflower, grape tomatoes and veggie flowers on a bed of baby spinach leaves.

After an action-packed weekend of friends and family, academics and a capella, my fridge is looking pretty bare. So between my last few eggs, some cilantro on the verge, leftover rice and an old bag of frozen mini-sausages, I cobbled together this bento. Not too shabby, if I do say so myself, though I’m looking forward to going to the grocery store tonight.