The little one started school on Monday, and happily marched into her classroom with her blue backpack. A side note for the backpack – it hung on the back of her door this last year as inspiration for her to potty train… And it worked!
The new preschoolers were given a modified school period from 9:00 – 11:00 the first week – so unfortunately for her, there was no bento box to be unpacked at school. When A found out about this, she was disappointed, but I made sure to have a smaller bento for her to eat in my car en route to daycare in the afternoon – I had modified my work hours for this first week.
This week’s bento pictures are those of H’s – next week, the little one will also have a bento as well!
Boiled egg in heart shape
Bunashimeji, Edamame, carrots and kohlrabi simmered in dashi
Roasted beet hearts
Onigiri with okaka filling
Grape (more of a space saver)
Grilled chicken drumette and wingette
Agekama cut into a cat shape
Onigiri with grilled, flaked, salmon
Edamame in the pods – I don’t know if you are aware of the difficulty of finding domestically grown, organic edamame? Fortunately, Makinajian Farm has been selling baskets of these healthy treats, and I’ve been buying them by the pound, blanching and squirreling them away in the freezer, as well as serving them as a healthy snack for the family. Must try to capture a bit of this goodness to enjoy as long as possible!
Boiled egg in star shape – I included a small packet of kosher salt, folded in an aluminum foil envelope for H to sprinkle over her egg.
Rice noodles, tossed with a ground turkey soboro sauce. The turkey soboro was made by sauteeing a pound of turkey with a little canola oil until crumbly, and then I add a cup of dashi stock, soy sauce, mirin, a clove of minced garlic, and grated ginger – a peeled, fresh, ginger piece about the size of a dime. I cook this mixture over low heat, and after the liquid boils away, I remove from heat. I reconstitute Thai rice noodles (a half package of noodles from the Thai Kitchen packet – about 4 ozs, dry) in hot water until tender. In a separate pot, I heat a teaspoon of sesame oil, add two heaping tablespoons of the ground turkey mixture, and toss the noodles with the mixture until the noodles are well coated. A squeeze of fresh lemon juice, a tablespoon of soy sauce, and toss well with the noodles.
Grilled salmon fillet
Grilled turkey drumette and wingette – soy sauce, pepper and rice vinegar seasoning
Whole wheat pasta, tossed with left over olive tapenade, marinara sauce with a dash of cracked fresh black pepper
Sliced green pepper slices from the garden – they somehow survived my negligence this summer…
Black seedless grapes
Bunch of Matt’s wild cherry tomatoes that regenerated on their own in the garden…
Next week will be the little one’s debut for bentos!