Top: Oven roasted onion and butternut pumpkin (from Sunday night’s cooking session), baby cos lettuce, and baby roma tomato, Jarlsberg Light cheese and sweet pickle “sandwiches”. My inspiration for the “sandwiches” came from Polly Jean, who has the same bento box and some of the same bento gear as me (well, she had her stuff first, so technically it’s me that has the same bento gear as her :)). Bottom: Chicken drumstick with Greek seasoning, blanched green beans and mushrooms on a bed of snow pea sprouts.

I placed the green beans in boiling water for a couple of minutes to take their rawness away. They were still pleasurably firm and crisp.

The baked onion was so very sweet and lovely. The baby cos lettuce was from our garden, homegrown by Jac! I’d wiped the sweet pickles with paper towel before skewering them, but they still managed to drip a little juice onto the bed of baby cos, which made a kind of sweet dressing for the lettuce. I must say baked sweet butternut pumpkin tastes even better when speared with a blue elephant food pick, with a cute little upturned nose.

A perfect mouthful. Which may mean that I have a big mouth. :D