It's been a long time since I did a bento "how to" (and really, these things would probably work out better if I planned them in advance), but as I was making today's pineapple and ham skewer bento, I thought it would be fun to give you a glimpse into my bento making madness...which is also a small confession that, while the end-product may end up looking decent most of the time, it's mostly the product of me half-panicking around the kitchen in the morning.
For those who just want the usual quick summary--today's bento was ham and pineapple skewers. Top right is home-made salsa and pineapple with a single accent blueberry (because I'm snobby like that). Bottom right is store-bought quinoa crackers (which are a lot like rice cakes), blueberries, and a silicone flower cup filled with almond slivers, chocolate chips, and an accent raspberry (because I couldn't let the blueberries hog all the action). You may now ignore the rest of my blog post if you so desire.
First, I began by putting in a handful of lettuce to act as a back-drop and support for the ham and pineapple skewers.