While we were flying back from New York, I spent some time reading Southwest Airlines magazine “Spirit.” I was attracted to an article about Peggy Grote, who specializes in creating meals out of overlooked items in the refrigerator and changing leftovers into appetizing dishes.
She advocates that in your refrigerator you need to have a few basics like eggs and cheese. With some leftover vegetables you can make omelets. Frozen chicken breasts are highly versatile and relatively cheap. Prunes — marinated in port wine and orange rinds and then aged — make a sauce that works on almost any kind of meat.
The Daily News Online > This Day > Fuller on Food: Experimenting puts fun into cooking (and sometimes a grated finger)
I can always create a meal, and of course my wife is incredible to such.
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