We're baaaack! We spent some time in Hawaii with family, vacationing and unwinding, and getting our fill of much-needed sunshine and heat. We left the bay area in a thunderstorm, and returned to fantastic 77 degree summery weather. Such a nice transition, I must say. We've spent every single day of our summer break so far at the pool, and tomorrow will be no exception. I've been packing light, cool bento for the kids and me, and finally got around to taking a photo of one. I've used my two-tier stainless steel tiffin, which I seem to do every year around this time: see the previous
Pool Bento here. I've also used this bento for road trips (see
Harajuku Bento). This time I packed leftover meatloaf which I chopped into small pieces and tucked into a silicon cup with a smaller cup of homemade barbeque sauce (tomato sauce, molasses, apple cider vinegar). This meatloaf is packed full of good stuff: shredded carrot and spinach, quick oats and wheat germ -- all mixed together with egg, milk, Worcestershire sauce, spicy mustard and even stuffed with cheddar. The kids loved it. I was able to squeeze a half orange, donut peach, strawberries, carrot and steamed Okinawan sweet potato into each tier as well. I'm really happy with this twin bento set! If I were more ambitious I would have packed a layer for me (yes, I do have a three-tier version), but ah well. I'll bring my musubi and fruit in another bento.
See you later; we're going for a swim... ^_^
