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I got home yesterday so not in the mood to do real cooking. Leftovers to the rescue! Here's some salmon saka-mushi over rice, zucchini & onion stir-fry, baked eggplant slices, banana bread, some tamarinds, and a fruit salad made with apple, kiwi fruit, pineapple, blueberries, and coconut gel. The only thing I had to cook was the rice, and I had that going while I cut up fruit and shelled tamarinds.

It seems that this two-tier box is the one I always use when I pack fruit salad. I guess the two parts are most efficient at keeping the fruit and its juices from mixing with the rest of the lunch, and vice versa.

Wanna talk about it?