We're baaa-aack! Spent the last two weeks on Oahu visiting family and not making bento. Well, I did make one. I used my "heirloom" aluminum bento box that belonged to my grandmother. It's quite small, with a permanent divider and a lovely oval shape, and a tight-fitting domed lid (including a rubber gasket) with double latches on each end. It's very cool and unique.
This bento contains homemade fried rice with egg, kamaboko, green onions and ham. There's also a piece of steamed corn and Okinawan purple potato in the main compartment. In the small section I stuffed the Awesomely Unbelievably Delicious Hilo Lychees, which you will be familiar with if you follow me on twitter.
I have been totally obsessed with these fruit during my whole vacation, which happened to coincide perfectly with the height of Hilo lychee season. The reason this variety of lychee is so superior to all others is because of its generous size, large quantity of juicy sweet flesh, nice easy-peel skin, and teeny-tiny seed. It really is the most luscious thing you will eat all summer. If you get a chance, you really must try it. Don't let the high price deter you. It's totally worth it. Okay! Let's move on.
For color contrast I tossed in a few boiled peanuts, which -unpeeled- are great for keeping kids busy for an hour or so on a hot afternoon. And I forgot to bring any cute accessories, but my mom did have some picks, so I added the leaf pick for fun. There! I worked my bento chops. A little.
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 13yo (8th grader) son & my 9yo (4th grader) daughter 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 ^-^!