Yay, today was another bento day~! 
I tried frozen raspberries for my boyfriend’s lunch today, to see how they would hold up. Unfortunately they didn’t really hold up like I had hoped. Because the raspberries thawed in the bento during the day there was more fluid in and around the raspberries than normal, making them even more fragile and making everything else wet. But, since my boyfriend did really really like the raspberries he suggested I would put them in a small plastic bag or in some plastic foil. So I guess I’ll try that next time.
This bento contains a heart-shaped hard boiled egg with a small bag of salt; some grilled chicken with Italian herbs and spices, a small piece of ontbijtkoek and the raspberries. In the bottom tier are two onigiri with mixed in furikake and a piece of nori to prevent sticky fingers. And last but not least, a woo-tip dumpling.
(Behind the cut, my bento.)
This was my bento for the day. It was actually a leftover from a salad I had for dinner last night. It contains rucola or rocket salad, a torn-up garlic-coriander naan bread which served as a natural divider; some grilled chicken with ground black pepper; a mustard-garlic-french herb dressing in a small sauce container; some steamed potatoes. Also there are some pieces of bellpepper which serve as gap fillers mainly.
Morning preparation time: Since I had already made my bento the night before while I was cleaning up from dinner, this didn’t cost me any time in the morning. My boyfriend’s bento officially has cost me about 20 minutes to prepare, but I have to say that this was mostly spent boiling the egg. I used the time in which the egg was boiling to take a shower and get dressed, so this wasn’t totally wasted time. After the egg was done I peeled it, popped it into my egg-mold and let it cool in a bowl of cold water. During that I prepared the rest of the ingredients.
