Back on the wagon
Top: BBQ mini-meatballs, shelled edamame, grape tomatoes, heart-shaped egg, teriyaki-flavored tofu
Bottom: rice with furikake
Dessert: patriotic fruit salad of strawberry hearts, banana flowers, and blueberries
Ugh. I was so jetlagged yesterday (hence no bento). I am still recovering I think. Anyhoo, this is a "no-cook" bento. I heated up the mini-meatballs (from Trader Joe's) in the microwave and tossed them with some BBQ sauce before skewering them. The edamame is also from TJ's, and the teriyaki tofu is from my local supermarket (Safeway). The heart-shaped egg was made using a nifty mold that I got from The Bento Store. My last haul from there included a set of 3 egg molds (heart, star, bear) and some lovely liners. I used a sakura-patterned liner for the edamame, but you can't really see it. Oh, and I discovered that you should use extra-large eggs for the molds -- my star and bear ones didn't come out because the egg wasn't big enough to fill the mold entirely.