Thursday, August 25, 2011

Play-Doh Bento

Recently I saw some cute little containers in the supermarket, meant for snacks with a dip, and nearly put one in my buggy before the cheapster in me regained control :)
"You have so many containers", I told myself, "you don't need this!" I put it back, but I didn't forget about it completely... Bella does love a little caramel dip with her apples - the container with the built-in dip well would be so handy... or would it? After all, it wouldn't stack with my other containers, so it would take up more cupboard space, and give us yet another square lid that only fit a certain container. Wouldn't it be more handy to just have a little lidded dip cup that I could put in whatever container her lunch was packed in? I have seen them at bento supply shops - but maybe I had something around the house I could use...

Yep, I did. In the same place I found some "free" shape cutters a few weeks ago...
the Play-Doh bin! This one was even empty already :


So here is an example of what can be done with what is already in the house, no need to purchase any special tools or containers to cutify your kidlet's snack. I used an ordinary sandwich box we've had for years, Play-Doh cutters, and the washed out mini Play-Doh container. I think it came from a goody bag. Since my Bella likes me to name her lunches nowadays, I'll call this one "I ♥ Nature" :


Apples, Cheddar Cheese & Caramel Dip

3 comments:

  1. Hi I am dalys, i am new to the bento packaging style. I was wondering to know how you do for the apple dont get dark? I dont know please. le let me know. my email is burundanguitas@gmail.com
    rgds, dalys

    ReplyDelete
  2. Hi Dalys! I had been using cold water with a few drops of lemon juice to keep my apples from browning, and that worked well. I recently found a product called Fruit Fresh, sold with canning products in our supermarket. It works very well, preventing browning for days! But I have heard people dip or brush their apples with a variety of things containing ascorbic/citric acid to prevent or slow browning - lemon juice, apple juice, orange juice, Sprite, ginger ale. The browning is the reaction of enzymes in the fruit with oxygen in the air, so even just cutting the fruit in cold water or having it soak in cold water for a few minutes before packing it helps to prevent oxidization by lessening the fruit's exposure to oxygen.

    ReplyDelete
  3. oh that sounds great, i will try on those ideas. tks for sharing, dalys

    ReplyDelete

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