Eating in a box

We had half a day left in Boston and it happened to be Easter Sunday so our friends helped get seats at their favorite brunch spot near their place, T.W. Food by chef Tim Wiechmann. (The picture above was from our duck tour of Boston the night before) The restaurant was a small 12 top labeled as a New American/ New French cuisine featuring local ingredients. The staff was very knowledgable and professional. The restaurant was tucked away right in the middle of the neighborhood. I'll just dive into the food there's not much commentary to be had. I opted for the Charcuterie plate with Chicken liver mousse, mushroom pate, whole grain mustard and pickled vegetables. I know I said New French, my wife got the Italian Wedding Soup, it's a very different style than we were use to. The poached egg was quite good. Our friends got the sweet potato pierogi with cilantro pesto. For my entree I got the Spring Lamb, slow roasted leg of lamb with braised shoulder ove...

Sorry for the interruption of updates last week, a few things came up and I wasn't able to put together a bento. Fear not! The bento I had planned is here for this week, well almost. The original concept for this bento was Easter around the world. After I starting work on the box last night I realized I had bitten off way more than I could chew and had to scale back. Originally there were two additional items, it's just as well as it would have made the bento not gluten-free and less healthy. The only exception today is the Amaretti cookie I provide as part of dessert but the rest is GFF (gluten free friendly). Let's get started shall we? The main course was a Greek-style leg of lamb. I've never worked with a whole leg of lamb before, this certainly was an experience. I think I could have done with some sort of sauce on the side, tzaziki, horseradish, or mint. The meat came out perfect, this happened to be one of the end pieces, but the center cuts were a perfect medium...