(Pancakes, scrambled eggs, sausages, roasted potatoes with garlic and herbs, a slice of orange, and syrup in a container)
There is this little place called “Place Milton” near my apartment that I go for breakfast or brunch at least once a week. It is a rather casual and homey joint, a favourite among students in the neighborhood. For most part of my junior year, I would drag myself out of bed and meet up with K. (of Pop Culture Penitent) and Justin (of I Dream of Architecture) for a good plate of eggs, sausages, potatoes, and toasts every Saturday. This weekly tradition still goes on, even though K. has moved back to her hometown. I have become such a regular by now that the staff don’t even bother handing me a menu. It is a good feeling.
This week, I decided to make a tribute bento after my favourite brunch place. Despite my efforts, I couldn’t manage to get the bento to look like the usual Milton fare: my potatoes were somehow not as orange as theirs. I guess I would have to go there this weekend for the real thing.
– – – – – – – – – – – – – – –
That peculiar fushia thing is a bento gadget that I picked up during the summer in Hong Kong. It is essentially a container specially designed for condiments with a thicker consistency (i.e. mayo or ketchup).
It has a special flap that you push down to force the sauce to come out from an outlet on the other side of the container. Quite a neat design really, you know, because we just have to have containers for squirting besides those for dipping.
(Okay, I may be a bento-tools geek, but who isn’t anyways?)