stir fry deliciousness

We had some kale, bok choy, and turnips from our share to use up before tomorrow's new share arrives, so we did a stir fry for dinner last night. When we use the wok, we use Sally's burner that he heats the big kettle with for brewing beer, since A) it gets the kind of heat a wok needs, and B) we don't an overhead vent for our stove. That means doing it outside, which is fun.

For those of you not living here, however, you may not know that this has been one of the coldest, wettest springs in a long time, and June has broken all kinds of records for rainfall and low temps. Yesterday was no different -- gray and damp though it wasn't cold, just cool. Our timing was perfect, though, because we happened to be outside with the wok between drizzle spells. And it was the perfect weather for curling up on the couch with hot bowls of stir fry and rice and catching up on our Netflix discs (the end of Season 5 of Weeds, in this case).

Anyway, today's bento benefits from golden stir fry deliciousness.  Too bad my cameraphone does it little justice.

Breakfast -- cute animals sidecar:

• honey vanilla granola
• mini sidecar with plain honey yogurt and a dollop of strawberry jam

Lunch -- Ms. Bento:

• stir fry -- onions, scallions, lemongrass, turnips, chicken, mushrooms, bamboo shoots, kale, bok choy, sesame seeds, peanuts, and secret sauce
• jasmine rice
• fresh mango in one half, Fuji apple slices in the other half with fresh blueberries as gap fillers