“We should start a leftover restaurant,” I said. “We’d cook it fresh then serve it the next day or maybe the day after that.”
A few days ago Helaine made turkey bolognese sauce which she served over whole wheat pasta. It was delish and there were leftovers. Perfect.
That kept me from being too disappointed when our dinner plans fell apart. There was bolognese waiting. Tonight it was even more delish!
I suspect the additional time is why leftovers always seem more infused with taste. In many cases leftovers beat the original meal.
“We should start a leftover restaurant,” I said to Helaine. “We’d cook it fresh then serve it the next day or maybe the day after that.”
She looked at me. It was that look only wives can give husbands.
OK, it’s a stupid idea for a restaurant. If it was a good idea there’d already be a chain called “Leftovers.” Everyone wants fresh food… or do they?
Leftovers are the unspoken bonus that comes with a home cooked meal.
After a night in the ‘fridge and a trip through the microwave the meal was transformed. Yesterday’s taste has been amplified without losing any of its tactile appeal.
What is it about leftovers that makes them so good? Today’s breakfast was yesterday’s dinner and it was magical. Why has no one opened a leftover restaurant chain yet? Can I legally protect that idea–Foxes House of Leftovers?
She will deny it, but Helaine is an amazing cook and baker. That was pretty obvious not long after we met.
If I were cooking, as soon as I’d find something good that would be my meal forever. Helaine gets bored. She wants variety in the kitchen. She doesn’t want to make the same thing all-the-time.
Last night was a reasonably new recipe based on an old recipe from Giada DeLaurentiis: Orzo cooked in chicken stock, roasted peppers, turkey sausage, tomatoes, garlic and other goodies I can’t remember.
Have you ever taken the first bite of something and fallen in love? It wasn’t just the taste, but the combination of textures that worked so well. This meal ‘felt’ delicious!
Wow! It’s like I’m judging some Food Network reality show. Where’s Bob Tuschman?
Back to today. After a night in the ‘fridge and a trip through the microwave the meal was transformed. Yesterday’s taste has been amplified without losing any of its tactile appeal.
This surely isn’t as healthy or good for me as my usual oatmeal. It’s still the best breakfast ever.