Spring Flowers Bento

I didn't think I would have enough time to make a bento today, but I got my afternoon work done early so I quickly made a Spring Flowers bento using some things we had in the refrigerator. I used the last piece of Gluten Free lasagna that my mom made me for Easter. That's probably a good thing since it probably wouldn't have stayed fresh much longer.

• 6 Baby Carrots
• 1/8 cup Chopped Celery
• 1/8 cup Chopped Cucumber
• 5 Strips Yellow Pepper
• 1 Strawberry
• 1/4 cup Honeydew Melon
• 1/4 cup Baby Spinach (under the lasagna)
• Gluten Free Lasagna
• Spring Flowers (Cheese cut into flowers, colored with foodsafe markers then blotted with a napkin to make a marbled effect)

The weather was blah the past few days. Dark, Cloudy, and very windy. It even hailed yesterday morning! But today dawned bright and sunny, and the forecast says much warmer days ahead. Though we are supposed to get some rain. But I am happy because the rain will be wonderful for the spring flowers, and maybe it'll end the drought we had that had us all being warned about fires.