Today's bento was fairly "American" . . . blueberry/strawberry salad, peas and corn, and bottom level is spaghetti around a cupcake holder filled with spaghetti sauce and topped with a cheese flower and random corn/peas.
As a sidenote, I generally drop all my veggies in frozen, and they usually thaw by lunch. Today some of the corn was still covered in ice crystals . . . but it is amazing how much more vivid the colors are at lunch.
I've also become such a noodle snob. I found the spaghetti noodles tough and chewy - despite having cooked them three times longer than my soba or udon noodles. What do we do to our noodles to make them so different?!!! Vitamin supplements?