Foraging for Supper

I haven’t felt like planning ahead for meals this week.

Tonight, we foraged. My sweet man says, “Our leftovers are better than most peoples’ firstovers.” After a couple of drinks, Goldfish crackers and a sliced apple, pbjs and a glass of milk seemed like it might be just the ticket.

But then, we foraged in the fridge and found some leftover braised beef with garlic and tomatoes. Oh my.  Two individual interpretations emerged:

Buck: Lightly nuked leftover braised beef with garlic and tomatoes, bread and butter pickles, and Saltine crackers.

Beth: Lightly nuked leftover braised beef with garlic and tomatoes, sandwiched into flour tortillas, pickled jalapeno peppers scattered across the top, sprinkled with shredded pizza-mix cheese toasted in the toaster oven and garnished with sour cream. Oh my God, was it ever one fabulous quesadilla.

See here for the original Oven-Braised Beef with Tomato Sauce and Garlic recipe. It’s based on a recipe from the late author, Laurie Colwin, called Aunt Gladys’s Beef.  Be sure to read all of the review comments. It’s a real pot roast soap opera. (Naturally, I think my version– which adds a generous pour of dry red and a bunch of fresh basil draped over the top —  is the best!)

Thanks for stopping by. What are you writing about today?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.