the beauty of leftovers
Yesterday morning, I watched as the icicles from Wednesday’s storm melted,
and I thought about the snow ice cream (snow granita, really) that I made on Wednesday morning to top Belgian waffles and topped by kumquat syrup and candied slices of the same,
and the night before, of the linguine with sun-dried tomato pesto, escarole, olives, and roasted chicken,
that became lunch on the snow day, the pasta strands stirred with a few beaten eggs and cooked into a linguine frittata, a leftover I like perhaps even more than the original, with its added crunch and color.
Last weekend in Venice, California, I wandered with Laura and Vera into a small building filled with music and discovered The Leftover Cuties (here, doing a cover of “At Last”):
So I have been thinking about leftovers and things that carry over this week, the comfort in food that we make over and over.
I brought back asparagus from the Santa Monica Farmers’ Market that I roasted and dipped in homemade aioli,
and market avocados that I warmed in a tomato broth with leftover chicken in tortilla soup (recipe).
It’s a bit like residual wealth, finding new ways to reconstitute what I find as I rummage around the kitchen and through memories of what I’ve made before…