Leftovers for dinner, oh well

[hudebnik]

Last Thursday we participated remotely in an SCA potluck, to which we "brought" a steak-and-stout pie and a roasted rabbit (among other things). The rabbit was a little underdone, and we had only eaten a little of it on Thursday, so the day before yesterday we picked the carcass and simmered it in chicken broth with shallots, celery leaves, onion skins, garlic, carrots, etc, strained the stock, and reduced it to jello. Then yesterday we re-cooked the meaty bits in the jello, cooked some lasagna noodles, cut them into diamond shapes, mixed up some poudre douce, and had Hares in Papdele over Loseyns. With roast carrots and beets (left over from a different meal) on the side. We still have half of the steak-and-stout pie; that'll probably be lunch today. Life's tough.

Comments

[cellio]

This is not what most people mean by "leftovers". :-)

[hudebnik]

Inorite?

[cellio]

I mean, I'm in your camp too; this sort of thing happens to us when I test-drive a feast/big-dinner menu, or even for smaller ventures. Some dishes just don't scale down easily to two servings, so...

[hudebnik]

Yup. As I said, life's tough.