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Food for thought

To every seasoning, a repurpose

Finally! A “Chopped” I can REALLY relate to. Tonight’s mystery baskets are full of leftovers!

So far, the appetizer round’s mandatory ingredients included leftover pizza and beer (plus graffiti eggplant and prunes). I practically had to check the fridge to make sure we weren’t burgled while we were at work today.

I usually eat my leftover pizza reheated in the oven (or sometimes cold). These folks make it into croutons on a salad, tucked slices into a savory napoleon, tried to get it to mimic pasta strands by cutting it very thinly, and pureed the beer and pizza to create a sauce for fried eggplant.

Tomorrow is marketing day, so there isn’t too much here I could add to the equation, but I could donate 2-day-old Italian wedding soup to the cause, some whole-wheat hamburger buns, a few slices of genoa salami and half a jar of salsa.

Frozen chicken? A few edamame? Half a hunk of gouda? A handful of grapes and a couple of strawberries that have seen better days. Salad and avocado half that must be eaten tomorrow — or else.

I’m sure the Food Network has something good in mind. The entree round is starting with leftover pot roast, steamed rice, escarole and half a bottle of white wine.

It’s fascinating viewing.

Especially to someone enjoying a bowl of mint chip ice cream for dinner.

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About Terri S. Vanech

Wife, mother, communications specialist, Jazzercise instructor and recently reunited adoptee. I'm living out loud -- and trying to make it all work -- in midlife. Having a sense of humor sure helps.

Discussion

2 thoughts on “To every seasoning, a repurpose

  1. I think my hubby needs to compete on their leftovers show. We have had some very interesting combinations from what I would have thrown away if he hadn’t been home and cooking. Amazing the vision some people have. Although I am not sure I would be able to try the “pizza beer” sauce.

    Posted by Jacquie | March 16, 2012, 5:36 pm

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