So the weather turns a little cool and what do I immediately think of? Chili! I winged it with this batch, not really measuring any spices but just adding and mixing until everything tasted just about right. Do you ever do that? I may have gone overboard with the chili powder and cumin, but I didn't hear any complaints. Just in case, I also sprinkled a little Maui brown sugar to tone down any excess heat. I had just enough left to pack for two bento the next day, served over white-brown-barley-quinoa rice. That was a close one. For my girl I used the Hello Kitty thermal jar. I decided to use the enameled stainless steel box I got at Daiso for the refreshing extras: delightful satsuma mandarin, cubed watermelon, carrot, pickled cucumbers, home-fermented sauerkraut, and a grape tomato. I hope this will keep the TinySprite going all day.
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 ^-^!