The nights around here are getting pretty chilly -- down in the 30s -- calling for some comfort food to warm up the bones during the day. I made a big pot of Vietnamese soy chicken drumsticks (method and recipe here). Even though I grew up with shoyu chicken, and the Hawaiian version was a childhood favorite of mine, I really love the distinct taste of this version. I think it might be the fish sauce that gives it that extra flavor punch. Or maybe it's the black pepper. In any case, I'm hooked. I made this batch on the stovetop, and it doesn't take more than an hour to get nice and fall-off-the-bone tender. I packed some in the apple box atop some furikake rice and some broccoli steamed in the same pot. Chicken and rice. It's delicious hot, cold, room temperature, whatever. You know what I mean? The top layer holds a satsuma mandarin, the ever-present sauerkraut and pickled cucumbers, a smattering of blackberries, and a shoyu-dyed quail egg Rudolph. It's Christmas, after all!
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 ^-^!