Here is my contribution to the "Autumn" theme bento!
Pan-fried snapper in olive oil, garlic, salt and pepper. We ate them with sour cream/lime juice, cabbage, scallions and cilantro in tortillas for dinner. MisterMan gets leftover fish for his bento, along with mushroom & zucchini sauteed in garlic and olive oil, various color carrot skewer (purple, yellow and...I found MAROON carrots!), peapods, and lotus-cut radish. I tried to cut the lower petals more curving -- for this I used a rounded cutting edge. I think next time I'll make the petals wider.
Fruit side has strawberry, red grapes (under), Asian pear and red raspberries.
"Autumn" part comes in with sweet potato maple leaves with sesame seed detail ~ this is how my Japanese maple is starting to look these days.... less red and more bronze....
I am a former research scientist turned stay-at-home-mom of 2 who got started with bento in an effort to help my kids learn that eating healthy and nutritious foods can be fun and cute. I make a bento lunch for my 9yo (4th grader) son & my 5yo kindergartener girl every school day, and post the pictures on my sherimiya ♥ flickr photostream. Here in this blog is where I describe each bento, and you'll also get a peek inside our family adventures. Thanks for taking a look, and please let me know what you think ^-^!