Hellooooo out there! I haven't posted a bento for, um, it seems like forever. We had a school break over the Christmas and New Year holidays, and I didn't make a bento the whole time. Didn't even think about bento. I was afraid I'd forgotten how to make one again. But here I am, 3 weeks after the last one. It might look a bit messy and thrown-together, but it qualifies! I found a beautiful wild salmon filet so decided to roast it with a splash of olive oil, garlic powder and dried herb mix. And since the oven was on, of course I also threw in some halved brussels sprouts and sliced kabocha. While everything roasted away, I got the brilliant idea to try slicing the kabocha thin into chips. Could I get the kids to crave them if I called them kabocha chips? And would they get crispy? Wait til the end of the post to find out! I placed everything into some green leaf lettuce, and tucked in a red radish and some Okinawan sweet potatoes for color, and used the (included) stainless steel cup for cottage cheese with blackberries, sunflower seeds and pumpkin seeds. There are also a few raw carrots in there. The cup comes with a tight-fitting plastic lid to ensure the contents stay put, which is very convenient. Oh, and about the chips? Although they didn't crisp up completely, I played them up, made lip-smacking yummy sounds, and sure enough they clamored for "More chips! Kabocha chips!" Success. Muahaha!
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 10yo (5th grader) son & my 6yo (1st 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 ^-^!