-Window shelf homegrown parsley, chive and mint
-Ravioli stuffed with butternut squash or mushrooms (I’ll know when I’ll eat them)
-Red fruit salad (frozen) with a tsp of cane sugar
I did two full batch of raviolis with Italian stuffing (mushroom and another with butternut squash). It’s not only the form it’s also the dough which changed. Then, I froze them all and take some out from time to time on busy nights. The leftover’s of yesterday’s evening went in my bento. I was inspired by Were Rabbits bentos and added some parley, chive and lettuce to cheer it up. Some raw veggies and a little red fruit salad.
As I can’t store my bentos in a fridge at work, and as it’s getting hotter I try to put a frozen item inside in the morning to keep it cool. And as the fruits give water I’ll wrap them in some film so that it won’t leek on the other items.