Brown rice on one side, delicious okra on the other. You know, don't you, that there is a pretty simple trick for preventing okra from getting slimy? The key is that no water (or anything with a high water content) should touch any cut surface of the okra until it has been seared, generally in hot oil and spices. This means that you must dry your okra VERY VERY thoroughly after you wash it. Very! Dry them as well as you can and then let them lie on a fresh dry towel or cooling rack to airdry some more.
Don't use a wet knife, either; even if your knife is just damp from cutting up another, wetter, ingredient, strings of mucilage will begin to multiply. Similarly, if you are pickling okra, do not prick it with a fork! It is also best to ensure that the wet ingredients in your recipe, which you add later, are acidic: use plenty of tomatoes, vinegar, lemon juice.
This new bento/lunch box, made by my favorite purveyors of plastic food storage containers, Lock&Lock, is just right for me. The Lock&Lock lids are easy to open and close and have an excellent seal, thanks to their gasket. I usually don't have it in me to make lunches that combine more than two or three elements, but often like to bring exactly two, so the divider configuration suits me very well, and the amount of food that fits inside is also just about right. I'd also be delighted to have some of these for three-item days, but they're hard to find. In the meantime, of course, I can always bring a second little container when I need one, or nestle two things on one side. In other news, ugh! The most recent photos I've taken have all been horrendously lit and therefore generally horrendous. Hélas.