Since tomorrow is December first, I decided to make a first Christmas-themed bento set. I made two, in fact! MisterMan gets turkey jook, made using the Thanksgiving turkey carcass to make turkey stock. I tossed the thigh bones in as well, and at the end of the hour of simmering, the meat had all fallen off the bones and the broth was nice and flavorful. I used only half the carcass, so there's one more batch to go. I have to admit I love turkey jook -- much more so than the actual turkey it began with. Personally I like to throw in ginger, scallion and garlic chili paste to give it a tasty kick. For the kids I keep it more mild. I did sprinkle on some chopped green onion before I realized it landed in kind of a tree formation. Okay, I rearranged a little, and added a kabocha star, but I'm calling it a Christmas tree bento.
The fruit and veggie side dish is the top tier of this thermal bento. I gave him a satsuma mandarin, some pan-fried kabocha, broccoli and a grape. It's kind of a small box.
For TinySprite, I turned a char siu bao into Rudolph with carved carrot antler, grape eyes and a radish nose. She also got some pan-fried kabocha, steamed broccoli and sliced kiwi. Happy December, and welcome to the Christmas season!
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 ^-^!