Left:  homemade vegetarian gyoza, grape tomatoes, gyoza dipping sauce
Middle:  rice topped with toasted sesame seeds, wok-fried broccolini and red bell pepper in Island Teriyaki sauce
Right:  cherries, mini-choux a la creme pastries, fresh lychees, raspberries, petite pudding

---

This weekend was both good and bad.  Bad, because our freezer door popped open for the second time while we were out, and we had to throw away the entire contents.  The first time it happened, I rationalized that the food would be ok.  But after the second time...*sigh*  Goodbye stored goodies and recent Trader Joe's haul.  It was oh so painful.  Good, because I was uber-productive in the kitchen, the results of which will be seen in this week's bento.

Today I packed some of the gyoza that I made yesterday.  The filling is carrot, green cabbage, leeks, ginger, spinach, and some cilantro, seasoned with a bit of sugar, sake, salt, and toasted sesame oil.  I used plain water (as opposed to water with a bit of cornstarch) to seal the dumplings this time, and it turned out so much better!  The hubs gave the dumplings two thumbs up.  =^.^=