I had no illusions that I'd ever find a glimpse of summer's heatwaves in your eyes

Last week, I was browsing for a link online to the scary Japanese egg-moulds that some people think are an essential ingredient of bento boxes. As a side-effect, I found the rather wonderful website, Just Bento which is run by a Japanese lady living in Switzerland, and provides masses of information about making bento boxes.

( What boxes? )

Anyway, I pottered around the Just Bento website, and got quite excited and decided that I quite fancied making myself bento boxes for lunch. The major disadvantage of this, as Just Bento Lady points out, is that you have to get out of bed a bit earlier to actually assemble the thing. I am not good at getting out of bed.

( And I nearly developed a chronic case of new-hobby disorder )

( Bento 1 )

There would be no reason if you really didn't care

I had a plan for various bento box constituent parts this week, but none of them involved roast lamb. Due to a minor butcher-related issue at the weekend (they could sell us a half-shoulder of lamb that was too small for four people, or a full shoulder that was too large) we have a small excess of cold roast lamb in the fridge.

Bento Lady (who writes Just Bento, and isn't really called that at all) is all about using up leftovers when making bento boxes. Sadly, she tends to have complicated Japanese leftovers, and was low on suggestions (that I could find) of how to use up the remnants of a Sunday roast.

I could, of course, just put some slices in with my lunch. However, I find cold roast lamb by itself to be a bit fatty-tasting (obviously it's no less fatty when you cover it with sauce, but it's less noticable). I've also been following Bento Lady's guidelines on packing lunch...

( How cool is my lunch? )

( Bento 2 )