This is actually Bento #4 of the year. But it’s the first in a series of dining hall bentos that I’m trying to make. Yesterday I was in a hurry so I grabbed some food from the dining hall and brought it for lunch. I will be bringing a lunch with me to a high school I am helping out at on Friday, as well, and I also plan to bring bento in two weeks, when I have an interview in Redwood City.
Top tier (pictured on the bottom of the photo): Tuna and spinach on buttered sourdough, chocolate treats
Bottom tier (pictured at the top left): Carrot and jicama sticks
An apple on the side, and root beer in a disposable cup (not pictured).
The chocolate’s only in there b/c it holds the sandwich in place (though I ate it eventually anyway; normally I’m not a big fan of chocolate). I used tuna for the sandwich b/c it was the only sandwichy thing Wilbur Dining had that didn’t also happen to be peanut butter (I hate peanut butter sandwiches). In retrospect, it was somewhat of a mistake because it smelled up the classroom when I was eating it. Ugh. I think I will try cucumber and cream cheese for next time. Meaning I will have to go to breakfast tomorrow (the dining hall only puts out cream cheese at breakfast) since I’m leaving early on Friday morning. I guess if that doesn’t work I will do egg salad (hard boiled eggs from the salad bar, mayo and mustard from the grill condiments). I bought some saran wrap, so this weekend I might try making and freezing some onigiri, as well.
Yay for dining hall bento. Requires a great deal of flexing of my creativity to scrounge something up, but it’s bento, nevertheless.