Welcome to the first day of the Lunar New Year! The kids happened to have yesterday off, so we spent the long weekend celebrating with family. And today's bento has meat! It's a meaty calzone I made with whole wheat dough, containing pepperoni, ham, mushrooms, arugula, tomatoes and mozzarella. I had to slice it so that it would fit in the bento box, and decorated with Okinawan sweet potato flowers with peapod leaves. I rounded out the meal with a giant strawberry, some sliced kiwi, grape tomatoes, grapes, carrots, and sweet yellow pepper rings. You can see that after the dragon tour de force, I am now back to my usual "plain" quickie bento arrangements, which take much less time but which can still look fresh and appetizing due to the addition of colorful, seasonal fruit and veggies. I am a big proponent of local, seasonal ingredients for bento; the fresher it is, the less preparation (and even cooking) you have to do. And who doesn't love that?
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 10yo (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 ^-^!