An odds and ends sort of a bento today. My wife made lovely lemon and white wine-braised turnips last night (making sure to leave me the tiniest turnip for my bento, because she is adorable), and the rest was just filled in at random. A bunch of nuts, some sour cream and onion zucchini chips, and a salad with fresh dill and parsley. Trying to stay ahead of the inevitability of entropy by shoving as many of our fridge’s fresh greens into my lunches as I can before they fall to mush. Not sure I’ll win, but I’m doing my best.