July 23, 2007
Follow me on Twitter


I hate leftovers. One of the big lessons I've learned lately is how to avoid leftovers by batches making intermediate products. Yesterday's dinner is a leftover, but tasty stocks and sauces are just ingredients — special ingredients at that.

So, for lunch today, I had a sandwich of saucisson sec, sliced thin on multi-grain bread, with some burnt-onion-and-cilantro relish from last night's grillage (striped bass, grilled summer squash) and topped with a bit of sauce from Saturday's patatas bravas.

Tasty sandwich.