This past weekend, I prepared for lunches this week.  I purchased brussel sprouts and red potatoes at the Farmer’s Market; they were roasted with herb seasoning and a bit of salt.  Two of the larger mini meatloafs I’d made and froze were defrosted for bento inclusion this week.  Yesterday, I made my first bento from this pile of goodies.  I love making bentos because I love leftovers.  I’ve often cook a meal for lunch the next day, and eat a sandwich for dinner.  I don’t know why, but that’s how my bento making tends to work.

The only thing when you make such a large amount of a meal is that sometimes by the end you’re so tired of what you made you hardly want to look at it again.  I’m always looking for little ways to combat that problem.  One way I keep the meal interesting from day to do is to add another side or two.  This  morning I steamed a few baby carrots and hard boiled three eggs.  I even went so far as to put one of the ggs into a fish mold.  Egads, I’ve gotten fancy all of a sudden!  LOL!  A grabbed a few spinach leaves to fill up the space a bit below the egg and added in the carrots for today’s lunch.  Now, things don’t look so completely like yesterday’s does.  And I’m completely ready to eat!  I hope you are too.

In a side note, I want to point out the graphic at the NEB’s front page.  On April 1, I’m announcing a 30-Day challenge focusing on accomplishing a bento goal that I have.  As part of this challenge, I plan to include NEB’s readers by asking, “What is your 30-Day bento challenge to yourself?  Do you have a goal you’d like to work towards completing?”  If you answer, YES! to this question.  Please consider entering the challenge when it is posted.  There will be chances to win bento box prizes at the end of April for those who choose to join and participate.  I hope you do!  In the meantime…

Be the bento everyone!