Eastside Road, —THERE HAS BEEN SOME consternation expressed recently about the number of times we eat leftovers. It's a graceless word, and not really appropriate, because most of our "leftovers" are in fact deferred meals: L. tends to make double or sometimes triple amounts when cooking. Another thing: we tend to eat small portions.
And today was a busy day, busy at other things than cooking I mean; so it was handy there was some jambalaya left, and a little chile: that made a nice midday dinner. And then for a quick supper before going out tonight, a tuna sandwich and the obligatory green salad; and ça suffit; except that even now she's busy at some ice cream kind of dessert for a nightcap.
Cheap Pinot grigio
[later…] And what a dessert! a very complex ice-cream sundae, complex with a richness that can only be either carefully planned and shopped for — or the inspired use of, you guessed it, leftovers.
Some little while ago I'd made a cake, in the course of which I made more chocolate ganache than I needed. The leftover went into a small container, then into the icebox. Then the other day L. made bananas Foster for a special dessert. That involved cooking bananas in rum, butter, and sugar; and of course after the bananas were served and sauced there was some of that left over as well. Tonight L. put those two items together, warmed them, poured them over vanilla ice cream, sprinkled on chopped nuts, and topped the dish with whipped cream (for there was whipping cream left over from a dinner last week, and it won't last forever). An absolutely fabulous dessert.