Came home to an amazing meal of sauteed kale with leeks and mushroom reduction (which we demolished, so there were no leftovers for the bento) and parmesan herb-crusted kabocha (or possibly buttercup squash? I guess they’re tricky to tell apart) with dill yogurt sauce. UNF, SO GOOD.



That plus a salad, some nuts, and some black beans with Cheese Bats (yeah, I know it’s only September, but damnit, Cheese Bats!) make for a delightful Tuesday lunch.