I've mentioned Mr. Bento before, and I bought him in April, but it's taken me this long to work up the energy to put him to work. After seeing myself in recent wedding photos (see previous post), I decided it was time to make grocery shopping for healthy food and actually cooking it part of my regular weekend routine so I can bring lunches to work that include more than packaged cheese sticks, sliced turkey, canned soup, or Kashi bars (because I am apparently one of those few people who can gain weight on eating 1500 calories a day). The secret for me is eating more calories at regular intervals, which usually means six small meals a day. And bento dining is perfect for that.
This is today's Mr. Bento lunch: Salmon with dill and lemon, black-eyed pea and corn salad (also known as "Texas Caviar"), and berries with cottage cheese. I made everything myself - none of it is from the Earthfare deli (though I'm not above cheating with that from time to time). And since Mr. Bento keeps food cold (or hot) for six hours, I didn't even have to try and squeeze him into the tiny fridge at work. The salmon and half the Texas Caviar was lunch; the other half and berries I saved for a late afternoon meal.
Now I can join the Mr. Bento Flickr pool, instead of perusing the photos when I'm hungry and wishing I was the kind of person who makes a healthy, tasty home-cooked lunch every day. Because now I am.