Wowza, what a feast we had last night. My wife made this indescribably tasty wheatberry pilaf with sauteed mushrooms, asparagus, shallots, parsley, and garlic. Then she braised some turnips with olive oil, lemon juice, Lillet, thyme, and more garlic until they were tender and succulent. She rolled little discs of chevre in flour, egg, and panko, and I fried them into crunchy gooey little goat cheese croquettes, which we had on a salad of arugula, butter lettuce, yellow grape tomatoes, and thin-sliced kohlrabi with mustard balsamic vinaigrette. Finally, we had the homemade coffee ice cream I made this weekend with peanut butter chocolate Magic Shell topping for dessert! Best meal I’ve had in ages. Man, I love being my wife’s sous chef. The dinners she devises are just ingenious.

This bento is largely comprised of the leftovers, because I am one lucky dame.