I’ve been told a few times what colourful bento I make. Looking at other people’s arty and beautiful bento images via Instagram or Pinterest, they may be right, the bento I make are quite lively and bright compared to theirs.
But it’s almost automatic for me. For me the colour palette in my daughter’s bento is totally normal. It’s how my mum used to make bento for me. And it always consists of three main colours: red, green and yellow. Maybe it’s time for me to explore a bit more, incorporating ingredients with more complex or subtle colours, so that I can potentially teach my daughter about the world of Wabi Sabi (and I have to learn it first).
My daughter sometimes gets fussy with spinach or komatsuna greens. When that happens I usually mix it (boiled, chopped & drained) in to the rice. With a bit of salt to taste, it transforms to be one of her favorite rice dishes.
Lately, I’ve been getting a lot more translation assignments. It’s a client driven business, so it’s highly due date sensitive. Because of that, I couldn’t post any of the bento pics last week, working my head off to meet the deadline.
I work freelance from home, primarily because I want to be flexible enough to have ample time with my daughter. She’s the only child, and I don’t want to miss a thing and don’t want to regret at a later stage of my life that I should’ve spent more time with her when it’s too late.
Having said that, I also think having a career is very important for one’s life. It is a great part of who you are, and gives you confidence as well as an independent mindset. Doing freelance was the choice I made, so that I can manage to have both.
The downside is I don’t get paid so well. The rate of freelance translation projects is not something you can brag about. But I take pride in doing this job. I hope one day my little girl will look back at this period of her life and remember her happy time she spent with her mummy, who always gazes at her computer, typing and mumbling something weird.
Tuesday 7/Nov – Bi-color bento with grilled salmon flake & scrambled egg
Wednesday 8/Nov – Onigiri for 2 (the school closed before lunch and it was raining outside, so we had a indoor picnic on the living room floor at our apartment)
Thursday 9/Nov – “Omuraisu” Omelet rice bento
Friday 10/Nov – Grilled Spanish mackerel bento
Menu: Salmon flakes & sesame seeds mixed in rice, Spinach omelet, Pumpkin & sweet potato mash, Steamed broccoli, Cherry tomato
(So-called) “Delaware” grapes for dessert
Menu: Salmon & rice with sesame seeds, Potato/spinach/bacon stir fry, Corn/okura/cucumber salad, steamed broccoli
Grapes with & without skin
Our little girl generally doesn’t like eating fruits skins that actually contain the most vitamins. Grapes are no exception, and I kind of spoiled her by peeling the skin off wherever I serve them to her. But today, I mixed in some unpeeled ones as well, hoping she’ll eat them all.
To my surprise, it worked! 🙂
main dish of the day: one of the little one’s favorite dishes, grilled salmon mixed in rice
menu: grilled salmon flakes mixed in rice with sesame & nori seaweed seasoning, cooked pumpkin in dashi broth, cherry tomato, omelet with spinach
mikan (similar to mandarine orange) for dessert
in Japan we eat a lot of grilled fish. some everyday even for breakfast, others maybe every other day. we have a fish grill embedded in our kitchen stove, which is common here and very handy.
this morning i grilled salmon filet (marinated with salt beforehand) while preparing for breakfast, and once done, mixed its flakes into a bowl of rice and a pinch of salt to taste. it’s always nice to sprinkle some seasoning on top for presentation.
fish grill in our kitchen. look at the cute little fish sign above the dial at far right