Happy April! I can hardly believe it's the 1st of April already. Next month we'll be done with school. Summer is almost here!! Okay, let's calm ourselves down a bit. There are still quite a few more bento to go before we get to take a summer break, and let's start with this one for TinySprite in our Sistema Bakery Box. It's a good Monday bento which required very little prep since the day before was spent running around, searching for eggs, and enjoying the springy Easter weather without a thought for the next day. I had some wild salmon in the freezer, which took only a few minutes to cook in butter and shoyu, to be packed with a cute floral cup of red rice and furikake, another cup of edamame, a fresh stash of pickled veggies, more Moloka'i Okinawan sweet potatoes, and the sweetest EVER organic farmers market strawberries. They are smallish in size and oddly shaped, but the flavor burst when you bite into them will bring tears to your eyes. The vendor actually guarantees you'll be back for his berries because they're the best. He's quite the salesman, but he's right. I'm definitely going back next week. Hope you all had a wonderful weekend!
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 ^-^!