April’s ending has brought on some gray, damp, and chilly days – and I overhead Baba say, “This weather is so similar to the tsuyu or rainy season in Japan. She was sad to see the cherry blossoms had blown away in our yard – but was happy to see the colorful azalea bushes that dot our property.
The tulips that we had planted last fall grew in colorful bunches, and the girls ran between the clusters of colorful red, pink, yellow and white atop green straws and leaves.
Monday lunch included:
Baked chicken drumstick
Blanched asparagus spears, sugar snap peas and broccoli
Steamed multi-grain onigiri, okaka center with a nori belt
Tuesday lunch included:
Baked chicken drumstick – off the bone for space purposes
Roasted beets in heart shapes
Blanched asparagus and broccoli
Cauliflower, pickled in soy sauce, rice vinegar, sesame oil, and grated ginger
Steamed multi-grain onigiri, but in “tawara” or rice barrel shape, sprinkled with black sesame seeds with no center – with a belt of nori
Wednesday lunch included:
Roasted chicken drumette and wing, baked with poultry seasoning, lemon juice, salt and pepper
Grape tomatoes and sliced Armenian cucumbers
Multi-grain tawara onigiri with no center, but with noribelt
Thursday lunch included (and due to my forgetful mind, I forgot to have the regular bento box ready…):
Roasted chicken drumette and wing, poultry seasoning
Sliced Armenian cucumber and grape tomato
Blanched asparagus and snow peas
Onigiri with okaka filling
Friday – pizza lunch!!
Saturday’s Japanese school bento was a quick recap of the week’s bento – roasted drumette and wingette, carrot sticks, cucumber slices, blanched sugar snap peas, pickled cauliflower, and an onigiri (Baba, my other daughter and I had these too!) with okaka filling.