Carnitas Bento

This bento was made with leftovers from a slow cooker carnitas recipe. One tip that I found really great was to spread out some of the pulled pork onto a cookie sheet and then broil it for a few minutes to get the meat a little crispy on parts. Ooo, yum!

Also in this bento: romaine lettuce, a tiny red bell pepper from Triple T Ranch, a green chile tortilla from La Tortilla Factory, and slices of tomato from Triple T Ranch. Have a great day!

Grape Expectations

This is a leftovers bento box lunch with carnitas from last night's take out. I was too tired to do anything really crazy. Leftover carnitas in the silicone cupcake liner, with a radish cut into a flower shape, carrots, steamed orange cauliflower, and slices of green bell pepper.

In the lower compartment: orange slices, grapes (from Whole Paycheck, I mean Whole Foods) on skewers, and walnuts. My freezer is literally packed with bags of local walnuts, which I get at the Santa Rosa Original Certified Farmers Market. There are a couple of families who grow and sell walnuts there, and I have never tasted a better walnut. Walnuts will keep in the freezer for 6 months, just long enough to last between fresh walnut seasons.

Wine Pairing Suggestion: We had Dos Equis beer with the carnitas, so that would be fine. But if you want something more local, I would try Hanna 2009 Sauvignon Blanc. It's fruitier than their previous Sauvignon Blancs, but that's why I think it goes well with the slightly carmelized meat and the rich walnuts.