Another week, another batch of lunches. Read all the way to the bottom for a spoooooky lunch!

Tuesday I gave Wyatt a thermos with buttered noodles in it, so the bento box I sent was one of the smaller ones. I purchased this box specifically to go along with thermos meals because I don’t want to send as much other stuff on the days I send something hot. It really packs a lot of food though. This one has grapes, deli ham roll-ups and some steamed green beans left over from last night’s dinner (barley visible under the ham).

This is what the two containers look like. Both are car themed which I didn’t even realize until I looked at this picture.

Wednesday: baked tofu with a tofu giraffe cut-out, honey nut cheerios (I bought them instead of regular Cheerios by mistake), lots of strawberries.

Thursday: banana bread, fruit leather stars, grapes, strawberries, turkey meatballs and a monkey full of catsup.

Ooooooh! Spooky Halloween bento! This is probably the cutest bento I’ve ever made and the closest I’ve ever come to food “art”.  The monster face is made out of an English muffin that I made into garlic bread. I cut the bottom off,  put two slices of apple in the middle for the lips and inserted marshmallow teeth between those. I used honey as glue to stick the mouth together. I got this idea from Family Fun magazine. They used peanut butter for the glue, but Wyatt won’t eat that so I went with the honey. The other half of the box has apple sauce with a fruit leather jack-o-lantern face and some grapes.

Happy Halloween everyone! It’s raining here, but we’re hoping for clear skies by evening.

Here’s  a fun Halloween craft that Wyatt and I made last weekend — a ghost garland! Zach needed to work and I’m too scared to take both boys to the park by myself (Wyatt’s a runner!) so I needed a project that we could do around the house that would keep Wyatt out of the office. I’ve seen kits for these strings of ghosts at the craft store, but I couldn’t imagine that they would be difficult to put together  and I was right.

I had initially planned to use big sheets of newsprint for the ghosts, but I couldn’t find my big pad so I used some cheap muslin instead. I’m much happier with the cloth than I would have been with the paper, so I’m kind of glad my newsprint went missing.

Here’s what you’ll need:

• Squares of muslin or other white cloth, approximately 18 inches square. There’s no need to be precise when cutting these — a ragged edge makes the ghosts spooky, or as my son says, “smooky.”
• Wads of newspaper — I found that a two page spread was just the right size.
• Pieces of string or yarn
• Sharpie marker
  

To make the garland:

• Wad one of the sheets of newspaper into a ball. This is a great job for your child.
• Hold up the wad of newspaper and drape one of the squares of cloth over the top.
• Cinch the cloth to make a “neck” for the ghost.

• Wrap the string around the ghost’s neck and knot it.
• Trim the ends if you like. I didn’t bother.

• Draw a face on your ghost. We made happy, sad and smooky…I mean, spooky faces.

• Repeat, making as many ghosts as you’d like. We made 14.

• Poke two holes in the top of your ghost about a half inch apart. I did this by folding the fabric at the top in half and then using a hole punch to punch about 1/4 inch down from the fold.

• String one ghost at a time onto a long piece of yarn or string, tying a simple knot to fasten it to the string. Repeat for each additional ghost, spacing them about 12 inches apart. I started in the middle of the piece of string and worked my way to one end. Then I started on the other side of the string and went the other direction.

Ta da! Now you have a fun Halloween decoration. We hung ours along our mantle, but this could be fun out on a front porch or something if you used weather-resistant materials inside the ghost instead of newspaper.

Hey gang! We’ve got five preschooler bentos this week. I had so much fun playing with all my new goodies!

I don’t usually make bento boxes for Wyatt on his non-preschool days, but we were both excited to play with the new bento stuff so I made him a bento on Monday as a special treat. I put in grapes, pirates booty, turkey roll-ups on little flag picks, grape tomatoes and a cheese stick. We took it out to the front porch along with my lunch and a table cloth and had a little picnic right there with Augie watching us from his car seat. Wyatt was delighted which delighted me too.

Tuesday Wyatt asked to use the same bento box. I sent a mini muffin, grapes, apple slices dipped in lemonade to prevent browning and baked teriyaki tofu.

I put some of the grapes on a cute little penguin pick. Wyatt and I had a little chat about these picks before I agreed to send them to school with him. There are two rules: 1.) pull the food off the pick before eating it (so he doesn’t poke his mouth) and 2.) never, never poke anyone with a pick (so he doesn’t get kicked out of preschool).

This is what the box looks like all assembled:

The words on the box read: “Dolphins are the warm-hearted guides to the masic world.” Hmmmmmm….

I didn’t know what “masic” meant, so I looked it up on m-w.com and it wasn’t in their database. I did find the word “mesic” which means “characterized by, relating to, or requiring a moderate amount of moisture.” I wouldn’t really describe the ocean as having “a moderate amount of moisture”, but OK…whatever.

Wednesday was a day for trying something new in Wyatt’s lunch box. He specifically asked me to give him salad so we gave it a shot. I put in some baby lettuce, a little jar of Newman’s Own Italian dressing, two turkey meatballs cut into quarters and put on little picks, a monkey full of catsup and a couple strawberries. I’m happy to report that he ate some of the salad, but not even close to all of it.

He also got a thermos with alphabet noodles tossed with butter and garlic.

And then this is a shot of this bento all assembled. The words on this one say, “The late lunch with a true lover is the symbol of happy life. Let’s enjoy the delicious lunch with a mellow music!” Hee!

Thursday he got more baked tofu, some leftover broccoli from dinner the night before and a bunch of strawberries. I also put a couple of cookies in the lid of his bento because I’m not all tofu-broccoli-salad mom.

I wanted to make it a whole week without putting the spicy meat that Wyatt loves so much in his lunch, so by Friday I needed to get creative. (We’re trying to cut his dependence on salami because even though we buy low-fat, low-salt, turkey salami, it’s still pretty bad for him.) I decided to make a quick quesadilla with a little spicy black bean dip and jack cheese. I ached to cut it up into shapes with cookie cutters, but Wyatt wanted triangles, so triangles are what he got. I also put in some grapes and a strawberry to fill that last little gap.

Have a good weekend everyone! It’s going to be in the high seventies (which is crazy hot even for here) so I think we’ll be trying to find some fun stuff to do outside.

I had a lot of fun with bentos this week. I tried a couple of new things and I also treated myself to a bunch of new supplies.

Tuesday, the cupboards were almost bare, so I had to assemble a lunch almost entirely from the freezer. I had leftover pancakes from our Sunday brunch in there though and that inspired me to make Wyatt breakfast for lunch. He was thrilled. I thawed a couple pancakes in the toaster oven and put 1 1/2 in the box (he ate the fourth half for breakfast). I also added a little container of syrup (that’s the black circle in the middle), blueberries and a half sausage leftover from the same brunch. There’s a fruit leather guy in there to cute things up too.

I thawed and drained the blueberries before putting them in the lunch in order to minimize the mess when he eats his lunch at school. To do that, I just put them in a strainer and ran hot water over them. I then blotted them dry with a paper towel and put them in a silicon baking cup to help contain any more liquid that might seep out.

This is the little jar I put the syrup in. Hella cute, no? It’s small enough that the syrup didn’t get everywhere, but it gave Wyatt the illusion that he’s getting lots of sugar and he found that very exciting. I got it at the Archie McPhee brick and mortar store in their surplus area (sorry — they don’t sell them on the site). These used to be used in first class meals on an airline.

Wednesday’s lunch was pretty typical: strawberries, turkey roll-ups, grapes and a heart shaped onigiri made with leftover dinner rice. I haven’t put one of those in for awhile because Wyatt wasn’t eating them, but he polished this one off.

Thursday he had grapes, a strawberry, another onigiri shaped like a bear this time and store-bought baked tofu.

Friday’s lunch was very exciting because Wyatt had a new red bento box and lots of fun new accessories to take to school (more on that in a second).  I put in the last of the strawberries, ham “ribbons” threaded onto little skewers and a cheese stick. There was also a little cup of puffins cereal below the cheese stick, but those aren’t visible in this photo.

Daiso

The big bento fun for me this week came in the form of a trip to the Daiso store in Union City. Daiso is a chain of 100 Yen stores — basically the Japanese equivalent of an American dollar store, except everything is $1.50 instead of a dollar.  I’ve been reading about the Bay Area Daiso’s for awhile and yesterday Augie and I made the 45 minute drive to Union City to check one out.

When I first walked in the store, I immediately spotted a large sign in the middle of the store proclaiming “Bento (Lunch)” and made a bee-line to the area to check it out.

Internet, I have a confession to make:

I went totally nuts.

I like making bentos and I enjoy my small collection of cute bento accessories. That’s no secret. But I’ve never really been one to freak out over the bento supplies. Scrapbook paper — yes. Bento supplies — no.

I have four small, plain boxes that I rotate for Wyatt’s lunches and my Mr. Bento that I use to take my lunch to work and I have always felt that that was more than enough boxes for our needs. I also like my little picks and food separators and I’m very enthusiastic about the wonders of silicon baking cups. But when I was faced with that small island of bento supplies, a bento demon buried deep inside of me rose up and took possession of my body. My hands started dropping things into the basket of the stroller right and left. It was all so cute and there were so many different sizes and shapes and the colors were so bright and cheerful and there was just so much of it — more than I’d ever seen in one place before. And, gee whiz — who knows when I’ll be able to get back to a Daiso again!

Internet, I bought eight bento boxes. EIGHT! And that was after I exhibited some self control. Before I went to the check-out I reviewed what I’d put in my basket and put back four boxes that were kind of boring and that I didn’t think were really necessary. The eight boxes I purchased were ones I needed, of course, but the other four were just superfluous. Here’s what I got:

The top two are for me. The fruit one is a large-ish locking style box. The one with the leaves is a double-decker one. The other five are for Wyatt’s lunches — a big locking style box and two little ones and two stacking boxes. There is also a red stacking box that isn’t pictured here because Wyatt had it at school with him when I took this photo. I’ll try to get a shot of that some other time.

I also bought a bunch of cute accessories:

Clockwise from top left: fancy animal food picks with an ocean theme, picks with little flags on them, two felt penguin lunch box belts, monkey condiment cups, a car lunch box belt and more little animal picks. (I used some of those in Friday’s lunch.)

I also went crazy for the food separator sheets. Five packages of those, ladies and gentlemen. FIVE. The ones with the food up in the top left are Wyatt’s favorites. I think he likes them because they have pictures of catsup and cocoa on them — two of his favorite foods in life. I have a feeling those will be appearing in his lunches quite a bit.

We visited a historic farm yesterday and took a picnic with us. I made bentos for all of us for the first time. It’s been a really long time since I made a bento box for an adult which is weird to me since I started out making bentos for myself.

Here is Wyatt’s bento. He had grapes, mini blueberry muffins, a chicken gruyere sausage and some apple chunks dipped in pineapple juice to prevent browning.

This was my bento. I’ve just re-started Weight Watchers post-baby, so mine was packed with 0 point veggies. The sausage was 5 points and the apples were another point for a total of 6 points.

Zach’s bento had two of the same sausages, some cubes of Monterey Jack cheese, veggies and apples.

We all agreed that this was a great way to do a picnic lunch. They were easier to eat than a big box of stuff dumped together, we didn’t over eat and we didn’t throw anything away.

Several people have noticed the baked tofu that I put in Wyatt’s lunches and have asked me for the recipe. Well, the sad truth is that I’m a very lazy person and I don’t make all that baked tofu — I buy it. It never crossed my mind that I could make it myself until people started asking my how I did it. I usually get it at Trader Joe’s but I also pick it up at the regular grocery stores like Safeway and Lucky (I usually find Wildwood brand there, but I think there are others too). We aren’t too picky about what flavors we buy, but Wyatt tends to like the sweeter flavors like the teriyaki and the honey sesame so those are the kinds I usually get.

The other day Creative Claudia sent me this comment:

I wanted to let you know that I have now successfully baked my own tofu and it is quite delish!
I googled “how to bake tofu” and came up with the simple answer of marinating it in soy sauce for 10 minutes and then baking it in the oven at about 350 degrees F–turning over halfway through. I marinated my hard tofu (after slicing it into 4 or 5 slices) in soy sauce and sesame oil for 10+ minutes. I then baked it in my toaster oven (400 degrees F) watching for it to “brown” so that I could turn it over. That took about 8-12 minutes. I turned it over and baked it for about 10 minutes more. This was probably more time than it needed but I was busy cooking the rest of our meal while it baked. SOOOOOOOO very simple!!!

Claudia’s cooking adventure inspired me and I decided that I had to try baking my own tofu. Here’s what I did:

I started with extra-firm silken tofu. I had used half a package for an Asian Noodle Salad from Martha’s site (fantastically delicious, by the way). So I decided to experiment with the other half of the package. I wanted to get out as much moisture as I could in order to duplicate the firm, dense texture of the baked tofu that I buy so the first step was to put the tofu on a paper towel to drain off as much water as possible. After I’d let it sit a few minutes I remembered a technique I’d used in the past where I pressed the tofu with a can. This helps to drain more water out and I thought it might make it denser as well. I put another plate on top of the tofu and then put a heavy can on top of that, like so:

Once the tofu had drained for a while (maybe 20 minutes?) I sliced it into eight pieces and put them in a marinade. The marinade I made was pretty simple: 3 T of lime juice, 2 T soy sauce and 2 teaspoons of sesame oil.

When it went into the marinade it wassnowy white, but after I’d turned it over a few times, it looked like this:

I marinated it for quite a while (most of the afternoon) and then I baked it for about 10 minutes per side in the toaster oven at 350.

This is how it looked when it came out. Pretty delicious looking, huh?

I refridgerated it for the rest of the afternoon and then tried it out on Wyatt at dinner time. I was pretty low key about it when I presented it because I wasn’t sure how it would go over. While not identical in appearance, it looked enough like the usual tofu I give him that I thought he might try it. While he did try it, the verdict was not good. Wyatt took one bite, chewed it for a second, and then ran to the trash can and spit it out. He then went and got a dish towel off the handle of the stove and wiped his tongue with it. I think there might have been retching involved as well. When he was finished removing every trace of the tofu from his tongue he told me, “Mama, that was the worst tofu in the whole entire WORLD!”

All righty then! Not a big success.

I tried it though and I thought it was quite tasty. It also was significantly cheaper to make this myself — about a quarter or third of the price — than to buy the baked tofu at the store. I will definitely make it again for myself.

I’m wondering if the marinade was the part that he really objected to. In retrospect, I realize that the flavors I chose were geared more to my palate than to his. I think I might try making it again with a teriyaki sauce and see if that goes over any better.