I'm not heading back to school this week, nor am I sending a young person off to school. I will be going to work as usual, though, and at this time of year I find myself eagerly, even voraciously, reading up on all the latest ideas for packed lunches.
As those of you who follow this site know, I'm pretty enamored of bentos right now, along with most of the world, as evinced by the rampant proliferation of websites and cookbooks (many of which are very impressive indeed) dedicated to the art of the bento.
Since many, if not most, of my packed lunches are derived from dinner leftovers, working them into a bento format takes no great leaps of imagination. This bento was ridiculously simple - leftover cold roast chicken, which had been removed from the bone when it was still warm, and the attendant leftover roasted potato halves. I intended to either heat them up on a plate (my work has a microwave) or eat them cold, as is, but when lunchtime rolled around I realized that, with judicious application of the mayonnaise I keep in the fridge at work (for sandwich-related emergencies), I could make myself a tasty chicken and potato salad. So, that's what I did. I chopped up the potatoes a bit more, and the biggest pieces of chicken, and mixed them together with just enough mayonnaise to moisten them, and garnished heavily with black pepper. Very tasty!
The rest of the bento is self-explanatory: sliced cucumbers, and an assortment of fresh berries (get them while it's still technically summer).
My next bento will probably venture into Japanese territory, just for kicks, but stay tuned also for French bento, and more North American bento fun!
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