It’s been a fantastic few days for food, but since I’ve been off from work I haven’t been making bentos. When I made my lunch for today, I had plenty of leftovers to choose from. Last night we had a friend over (the fabulous pointsbeyond) and made sopa de prasa (Sephardic potato leek soup), along with a nice big salad and whole wheat sourdough bread (used here for the peanut butter and jelly sandwich). A few nights before we made the beer-braised collards, and on Thursday night we made the garlic butter acorn squash with fresh thyme and parsley. Add some nuts and blackberries and it makes for a heck of a meal.