I made an ant out of olives, nori (toasted seaweed), and a few pieces of dried spaghetti for his antennae. The ant is surveying the picnic spread from his perch on a biscuit filled with ham and spices. The spices are a blend called Duqqah that I picked up from The Handmade Pantry.
In the rest of the bento: blueberries, cherry tomatoes, deviled quail eggs (!), a slice of cucumber, two homemade pickled cornichon, and arugula. I love this arugula from Ridgeview Farms in Healdsburg. It is so spicy and delicious!
I purchased a four pack of small olives at the grocery store the other day, and honestly, I was really sold as soon as I saw them use this scooter image on the packaging. Beep! Beep!
I also included this bento in Shannon's What's For Lunch Wednesdays blog. Check it out to see what other bento bloggers are creating!
Recipe for Deviled Quail Eggs
6 quail eggs
2 or 3 tablespoons vinegar
3 teaspoons mayonnaise
1/2 teaspoon prepared wasabi paste
salt
paprika
Rinse quail eggs in warm water to remove any dirt or feathers from the shells. Fill a small pot with water and add vinegar. Add quail eggs and bring water to a boil. Boil for 5 minutes, then remove pan from heat and take it to the sink. Run cold water into the pan and gradually pour out the hot water. Allow eggs to cool then gently peel. The vinegar should make it easier to remove the shells.
Carefully cut eggs in half and remove yolks. Place yolks in a bowl. Add mayo, wasabi, and salt to taste. Blend well. Transfer yolk mixture to a plastic bag and snip a small piece of the corner of the bag off. Carefully pipe the yolk mixture back into the egg white halves. Top each with a little pinch of paprika. Makes 12 teeeny tiny deviled eggs.
