I used to make bento like crazy, a comforting ritual that allowed me to avoid a lot of the food allergens out there. But how can I repeat that success? I must have been able to persist through busy mornings and busy weekdays.

My thoughts on the matter:

• Meal planning is needed. I might resort to pen and paper for this.

• More mise en place. I used to cut up apples and soak them in water touched with vitamin C powder to keep their color. Slice up strawberries and kiwi fruit into stars.

• More slow cooker mass cookings. Things like glazed carrots, various meat dishes that can be poured over rice.

• Applying a certain method to freezing mass-produced rice, wrapping warm rice in plastic wraps in 1/2 cups for lunches. In two minutes on high, they’re thawed enough to pack.

• Ready-made snacks. Seeds and meringue cookies and safe gummy bears, for instance; cubed cheez and almond crackers.

• Boil a lotta eggs. Eat them in a week, you should be fine.

• Rice noodles. Dead easy to cook. Kettle with water, boil, and pour over noodles and leave for 5 minutes or so. Leftovers can be sealed in plastic boxes and fridge’d.

• Any dishes that can go over rice (stir fries for instance, or sliced sausages, other dishes).

I’m gonna fall over to sleep now.