Bento&co | The Bento Shop | Ojue

Absolutely adorable ways to carry lunch. It is also an excellent way to keep figures in check. I love bento boxes. Organization is key.

The Ojue box has three independent compartments. You can stack them all up, or just use one or two of them, thanks to the adjustable band that holds the compartments together securely. Despite its slimness (only 5.5 cm (2.16") wide), it's big enough for a adult male appetite if you use all three compartments. 

A pair of matching folding chopsticks (half black, half the main color of the box), which can be stored neatly on top of the upper compartment, is included.

Bento&co

Quick Guide to Every Herb and Spice in the Cupboard | Apartment Therapy The Kitchn

Who here hasn't picked up the wrong herb or spice and before you can say, Boo!, dumped it into t a recipe to be forever lost. Sometimes these happy little accidents create something marvelous, sometimes not....
The Kitchn has your back. Take a look at what uses are available or find out what is missing from your cupboard.


Quick Guide to Every Herb and Spice in the Cupboard | Apartment Therapy The Kitchn

Cooking School, Weeks 2 & 3: Stocks and Sauces with Lilikoi & Thyme

Love the cooking school section.
There is something absolutely mesmerizing about seeing the red wine reduction using homemade demi-glace. Way to go Lilikoi & Thyme. My folks looked over my shoulder and asked if I might be making that. Hmmm..

Cooking School, Weeks 2 & 3: Stocks and Sauces - Lilikoi & Thyme

22 Springtime recipes from the L.A. Times Test Kitchen

The time has come to reevaluate what makes it onto our plates. The Los Angeles Times has tested a few recipes to get us in the mood for spring.

Spring into spring: 22 recipes from the L.A. Times Test Kitchen - latimes.com

Perfect Three Egg Omelets Every Time

What you'll need:

1 nonstick 10-inch skillet
Mixing bowl
Rubber spatula
Canola oil spray
3 large eggs, brought to room temperature
3 teaspoons room temperature water
Pinch of salt
Pepper as needed

Optional garnishes: chopped parsley, chopped chives, grated cheddar or Gruyere


Directions: Crack all three eggs in a bowl, add water and a pinch of salt. Beat until blended well. Set aside. Spray skillet with canola oil. Place skillet on stove burner set to medium high heat until heated (check by adding a drop of water to see how fast it evaporates).Pour whisked eggs into pan and use spatula to stir around gently for a few seconds. Take one side of the spatula and slide part of the omelet over, leaning the skillet so the loose egg runs to that side. Do the same to the other side of the omelet. This will prevent any uncooked egg. Use the spatula to run alongside the edges of the pan to prevent omelet from sticking. Shake pan slightly to make sure omelet is not stuck to bottom. Remove from heat and use spatula to fold one-third of the omelet onto the other side. Do the same to other side. Slide onto serving platter, garnish with herbs and serve.

Perfect Three Egg Omelets Every Time