I forgot to take the photo of my daughter’s bento at the kitchen this morning. Just for the sake of continuing to upload this to this site everyday, I got the bento out of my daughter’s school backpack, and took this photo at the entrance hall while my husband was being grumpy to be in a rush to bring her to school on his way to work.
Menu: Soboro tricolour bento, Steamed broccoli, Steamed carrot and daikon with dash of sea salt & extra virgin olive oil
Mikan for dessert
Incidentally when I finished packing my daughter’s bento this morning, I realised that the colours of autumn was everywhere. Tangerine, mustard, forest green, burgundy…
Usually, I would have put a bit more green to make it brighter (afterall this is for a small child), but thought that I would keep it as it was, hoping she would get my intension to teach her the subtle expression of a changing season.
Menu: Macaroni Amatriciana with broccoli, Boiled egg, Mashed pumpkin & cucumber salad
Japanese “Mikan” orange & Kyoho grapes for dessert
Menu: Pasta with cherry tomato, broccoli and soboro (chicken crumble), Boiled snow peas, Pumpkin & sweet potato mash
Syrawberries for dessert
My daughter requested pasta for bento today. I asked her if she didn’t mind eating it cold (I prepare it warm in the morning of course, but it cools down by the time she eats it around noon). She said it’s ok because it is because of time as opposed to having it cooled deliberately in the fridge. Interesting observation.
* Note: There is no microwave at school.
Menu: Macaroni with broccoli & chicken, Plain omelet, Cherry tomato, Boiled broad beans
Strawberries & banana for dessert
Cooking pasta is actually quicker than preparing Japanese style bento.
While boiling the macaroni, in a cooking pan with extra virgin olive oil, I cooked diced chicken, broccoli (steamed ones, leftover from the previous day) and chopped celery. After a while I added some boiling pasta water to cook further without drying the ingredients. Just a minute before the pasta is ready, added salt and pepper to taste, poured the cooked pasta into the pan and tossed them all together. At the end, sprinkled grated parmiggiano for extra flavour. All of these steps took only 15 minutes.
Viva pasta! Buonappetito!
At the kitchen this morning, our girl cheekily peaked at her bento of the day, and she said… “Mmmm, yummy!” It made my day☺️
It is endearing to know that she actually looks forward to her daily bento. It is worth waking up early to prepare the bento.
Menu: Grilled salmon & sesame furikake mixed in rice, Broccoli & shirasu omelet, Steamed pumpkin, Stewed beet root & veggies (from the soup I made the evening before)
Apple mousse & banana for dessert
The morning started normally, and I prepared a bento for my daughter, woke her up, and got her dressed in the kindergarten uniform for another exciting day. We all sat at the breakfast table and started eating, but our poor girl had absolutely no appetite. Usually she is a vigorous eater especially in the morning, but she refused to touch anything, even her glass of warm milk.
This is very rare for her, and despite her protest (she loves her kindergarten and insisted on going without eating anything) I called the school and notified them about her absence. My gut feeling told me to keep her at home…. and I was right.
It turned out that she had gotten some minor tummy bug, and didn’t eat almost anything for the entire day, of course including my bento. It ended up to be my lunch, so at least it wasn’t wasted. Ha, the joy of motherhood!
Menu: Grilled “menuki” fish in saikyo-miso, Broccoli omelet, Steamed pumpkin mixed with stir-fried chicken teriyaki, Cherry tomato
Mandarin mikan & banana for dessert