This is my bento from friday, which mostly came out of the freezer.
To the left, a sakura-shaped onigiri mixed with vegetable furikake, carrot sticks, and three leek dumplings.
To the right, blanched spinach with a little soy sauce fish, two meat balls, and mango chunks.
This is my first time using blanched spinach that I had frozen. The spinach had handled the freezing well, and tasted nice. It’s a good thing to do if you have a big bag of spinach that you need to use up before it goes bad — just blanch it all, make a big lump and squeeze out most of the water, cut into portion sizes and freeze individually.