#24 Orange Bento

Bottom Tier: leftover takeout- enchilada and 1/2 of a quesadilla
Top Tier: 2 apricot halves, cut-up carrot, trail mix as filler.

#23 Pita Pizza Bento

It's been months since I posted! I've been packing bento lunches pretty much daily, but have been too lazy to photograph/post them. Here's one I found in my camera from June or so (I think):

Bottom tier: Whole wheat pita with tomato sauce, sundried tomatoes, roasted garlic, and Buffalo mozarella slices

Top tier: cucumber (from the garden!), strawberries, grapes, tiny homemade lemon poppyseed muffin with orange glaze.

I will try to get back in the game starting.... NOW!

#22 Adult Quesadillas Bento

Bottom Tier: 2 Spinach-Feta Quesadillas
Top Tier: Strawberries, chocolate square

The spinach in our garden is getting a little out of control, so we had to harvest a bunch. These quesadillas were a natural choice, because they're so delicious:
Make roasted garlic as in my very first bento blog post. While it cools, boil some veggie or chicken broth with some chopped jalapeno peppers (the number of peppers depends on how spicy you want your quesadillas). Boil for about 10 minutes, so that it reduces a little, and the pepper flavor gets infused into the broth. Then, pour it into a shallow bowl or pan through a sieve (to remove the pepper chunks). While the broth cools, chop up some spinach into small strips, and put it into a large bowl. Add crumbled feta cheese, the roasted garlic, and a little olive oil. When you are ready to cook your quesadillas, choose a frying pan that is the same size or larger than the tortillas that you will be using. Heat the pan up to about the medium setting, and add some oil. Dip each tortilla in the spicy broth mixture, and fry it for about 1 minute on each side, just to make it sticky.
After all of your tortillas have been pre-cooked, you can start adding the spinach-feta mixture and rolling up your quesadillas. Then, fry them again until golden-brown.

#21 Greek Bento

Top Tier: Jasmine rice with gyro meat, hummus in the plastic container
Bottom Tier: Falafel, strawberries, carrot chunks
In the Lid: chocolate square

#20 Southern-Style Bento

These are leftovers from Cracker Barrel, which holds a very special tiny space in my heart.

Bottom Tier: Roast beef, pinto beans, and a biscuit
Top Tier: Fried apples, strawberries

Totally not nutritious, but soooooooooo good.

New Boxes!

I just bought these new boxes from Ichiban Kan. They are from the Putifresh grape series, and have some awesome Engrish: "Happy fruits is very delicious. I will eat this and will become fortunate all together!" The one on the left is two tiers, 350 mL and 250 mL, and has space in the top lid for my little fork, and something small, like chocolate squares. The box on the right has a snap-top lid which makes it spill-proof. It holds 480 mL, which is more than enough soup (or whatever). Also, both boxes are microwaveable.
I also bought some more elastic bands to hold my boxes together, two bags, some furikake, a spring roll kit, and some cookies, and my total was less than $20!

#19 Baked Potato Bento

Bottom Tier: Baked potato, sour cream and Earth Balance in the silicone cup
Top Tier: Caprese salad, cheddar cheese cubes, slices of beef bologna, grapes, kiwi slices.

I have a debilitating weakness for bologna. Its a curse I'm resigned to living with.