In this bento: creamy polenta (I used Martha Stewart's easy baked polenta recipe), a rabbit quail egg, nori flower, steamed edamame, stir fried carrots and purple cabbage topped with lotus rootlets, cucumber slices, and an apple rabbit made with an Arkansas Black Apple from Walker Apples.
I made the quail egg rabbit by hard boiling a quail egg, then slicing a small section off of one side. I cut that section in two pieces, then inserted those slices into an angled slit on the top of the egg. The nori eyes were punched out with a tiny hole punch.
I found these lotus rootlets in brine at Asia Mart on Guerneville Road in Santa Rosa. They have pretty much no flavor, but such a cool shape. A few little slices of rootlet make small snowflake like patterns.
Happy New Year!