Appetizing Muse

I dislike waste of any kind. It is a pattern which has carried over into my kitchen. Having to toss leftovers irritates me considerably. Therefore I try to take scraps and create something else with them as long as they are not older than two or three days. I have to draw the line somewhere.

Today's rehash included chicken salad from baked chicken breast Saturday night: I cut the meat into small cubes and mixed in chopped walnuts and hazelnuts, a handful of frozen peas, two stalks of organic celery sliced, two dozen seedless, purple grapes and just enough mayonnaise to bind it all together.

Friday's pork chops and Sunday's pot roast became chopped meat in my Curry Stew, in which I also added sliced carrots and cubed potato, with a side dish of fresh white rice.

Three days of leftovers became two new meals that can now serve as food for the next few days unless I freeze the curry stew for later. Not bad work for table scraps.