What's in Cliff's lunchbox?

I'm sure Cliff's co-workers wonder about some of that stuff that he brings from home and puts in the microwave.  Let's face it, most people either take a sandwich or buy stuff out of the machines.  Cliff's been taking things like ratatouille, chicken gumbo, and smothered okra, this summer.  

Today he'll be having borscht, which of course requires sour cream.  When country hicks meet Russian recipes, they add corn bread on the side.  Hey, borscht is beet and cabbage soup, right?  Around here, corn bread goes with soup.  
I would never have tried making borscht if I hadn't run into a guy on the Internet who was born and raised in Russia.  Meesha had a bunch of pictures with the recipe on his blog, and he made it look and sound so good, I had to try it.  I made it two or three times last winter.  
I have some beets in the garden that I planted in the spring; they grew to huge proportions, and I don't use that many beets.  Not long ago I decided to try one and see if it was fit to eat after all this time:  I peeled it and diced it and cooked it in the microwave, then made harvard beets from it.  It was perfectly good.  

So yesterday I brought in another big specimen, peeled and quartered it, and started the process of making borscht.  Meesha recommended four medium beets in his recipe; I used one giant beet, weighing upwards of two pounds.  
Borscht is delicious.  Just don't forget the sour cream, because without that, it's rather bland stuff.  I can hardly wait till supper tonight, because like most soup, it's better the second day.