But here's today's lunch, the first I've photographed:
Top tier: Organic Bartlett pear (with lemon juice to keep from browning), cherry tomato from my garden, asparagus, corn cob.
Bottom tier: Shake and Bake chicken leftovers, plain onigiri with nori face, soy sauce in the fishy, more asparagus.
My boss is half Japanese and very amused at my new bento obsession. She brought in all kinds of stuff to teach me to make the onigiri. She said onigiri is a very personal thing, since it's usually given to children and becomes a real reminder of childhood. She refuses to eat rice that has been refrigerated or frozen and thought I was weird when I wanted to put cucumber in the middle of mine.
I'm having so much fun with this and really enjoy seeing all your creations!