Here's another wheat-filled bento; it's almost as though we're celebrating the consumption of wheat after going wheatless for many months. Actually, I prefer burgers protein-style myself, but the kids especially like burger buns. I compromised by sending bugers in a pocket pita, which has the advantage of keeping the burger and associated fixings neatly in hand. For these burgers I used wild pink Alaskan canned salmon mixed with barley, onions, celery, some Old Bay, garlic, and pepper. I mixed until I got a consistency which would sustain a patty shape and could be flipped in the pan. I tucked a couple patties into the pita with some lettuce leaves, and sent along a container of yogurt mixed with sweet relish to go with it. The half pita fit inside my new favorite EcoLunchbox Solo Cube, and I also packed a couple of grape tomatoes and a mozzarella cheese star. The EcoDipper held a delicious satsuma mandarin (partially peeled), blackberries, and plum slices. Doesn't it look oh-so-delightful? I love this set so much! And let's hear it for satsuma season!! I think this will be the final bento for the week, since the kids have Thursday and Friday off. Have a happy Thanksgiving!