Products, Not Leftovers
I don't like leftovers, as a rule.
But I've learned to collect useful components in the kitchen, ready for use. Stuff like stock, and demi-glace, so I can whip up sauces.
And yesterday for lunch I had a sandwich of cold asparagus frittata and smoked turkey on home-made focaccia. It was very nearly a free lunch: the asparagus was heading south, Linda and I had both purchased eggs at the grocery and so we had far too many, the focaccia is little more than flour, yeast, and a bit of olive oil.