Ok so, being pretty much a bento presentation n00b, I had to think for quite some time (the entire time it took me to do the dishes) on how I was going to arrange things. My bento box is on back order from this cool website I found yesterday called Jlist so I was going to just use a tupperware container when I remembered that someone had been nice enough to give my daughter a Hello Kitty bento box at one point. I happily dug it out of the toy chest.
One of the first things I had to do was clean the kitchen. I figure if I’m going to start making cute lunches for myself, I need to have better dish discipline. I washed all the dishes and scrubbed down the stovetop and after about 40 minutes, I was ready to start. Yeah. 40 minutes. I’m not really good about keeping the kitchen clean every day. In fact, some of the dishes I washed included my jello egg molds from Easter. Just one of my disgusting habits that I need to smash and burn this year. Maybe with bento making I will be successful at last. Now if I could just convince the hubby that it’s completely fair for him to wash the kid’s dishes in addition to his own. (the butthead doesn’t do dishes I make)
Anyway, I thought all that cleaning time on what to put into the bento but was having a hard time with presentation planning. It turns out that kind of stuff came with actual doing and planning didn’t really help all THAT much. Planning is probably the most useful for food prep. MIL had made spaghetti last night so I ate only some of the serving I brought home with me. (I ate at home so I could eat whole wheat pasta) I mixed up the spaghetti sauce with the steamed veggies she served and the pasta. I made a little foil “cup” for the spaghetti and placed it in the box so that it took up about 2/3 of the space and dropped the spaghetti in. To add more veggies, I fried up some chopped bell peppers that I keep in the fridge for a quick veggie omelette in the mornings, using only cooking spray, pepper, and onion powder. I topped off the bell peppers with some cheese flowers that I made with my new veggie cutters from Shirokiya.
Next I pan fried a few stalks of asparagus with garlic salt and a bit of olive oil. I’d chopped the top section so that they were all about the same length and chopped the lower portions into small bite size sticks so that I could use them to prop up the tips. That turned out pretty well! There was some extra space in the corner above the asparagus tips, so I tucked some sliced sanbaizuke (pickled daikon) in there. There was also some empty space at the bottom of the tip spears, so I added in one of the cocktail tomatoes I bought on sale. I doubt I’ll eat it though, they taste like ass. They’re all getting wrinkly, so at least this little guy got to be useful. I’ll try to oven roast the rest and see if that helps kill the horrid taste any. Next time I’m buying cherry tomatoes! Here is the pic:
To top off, I added one strawberry sliced in half and sliced kiwi cut to look like sakura blossoms.
We shall also see how long it takes for me to burn out of this little fad of mine.
Everything in this lunch is a Weight Watchers Core food. ^_-