You know, one might think that since I only post once every week… or so – that I only cook when I post. Eh, that just isn’t true. I cook every day… sometimes twice… and if I’m feeling particularly generous… all three meals. I just don’t always write about it. Because…
How many times can I tell you about a pot roast?
Can I really make chicken salad from canned chicken sound appetizing?
Do you really want to read about packaged smoked sausage and steamed cabbage?
Does anyone really care that I made a slammin’ tossed salad or whipped up some sauteed apples for this morning’s waffles?
Can I get away with telling you about fried corn, mixed greens and pot likker for the third time?
But cooking every day does do one thing (other than keeping your mad knife skills sharp) it produces a boat load of leftovers…
Jane doesn’t eat leftovers.
And besides, I’ve used up all my nifty little small portion containers
… and I’m going to need them.
Since this next week I’ll be doing the Chickity China Chinese Chicken (chicken masquerading as Crispy Fragrant Duck), a whole heap of posts dealing with chicken livers, and a granny-slapping panned trout with capers… I have to make some room in the fridge.
When faced with an insurmountable tower of micro portions of a lot of different foods – I lean towards soup.
My family has always made Refrigerator Soup as a way of getting rid of all those minuscule amounts of food that you just couldn’t bring yourself to throw out.
What went into the pot was:
2 slices of pot roast and 1/4 cup roasted turnips and potatoes
2 – 2″ pieces of smoked sausage and some overly saturated cabbage
1 cup of really slammin” tossed salad
1/3 of a red bell pepper that had begun to get wilty
a forgotten half of an onion – it had to be dissected…
Half an avocado
1 28 Ounce can of diced tomatoes
Left over fried corn – about 1/4 cup
some pot likker..and a couple of greens
1/5 head of napa cabbage – mostly the core
1/2 a box of chicken stock – leftover from the Chicken brining
A broiled tomato
2 cloves of roasted garlic – left over from god-knows-when
3 Cups Water
1 Teaspoon Thyme
1/2 Teaspoon (or so) wilty oregano
2 Tablespoons of mixed Worcestershire sauce and ketchup from the pot roast baste
And, a bay leaf
Cover and simmer for a couple of hours.
I promise, this week is something worth checking back for…
The Duck / Chicken thing is going to be incredible! And the chicken livers? It ain’t gonna be chopped liver- that’s for sure.. well okay, one chopped liver – but the rest is going to be amazing.