Recycling leftovers is a skill worth developing.
A few years ago, I had a problem: the house was filling up with teenagers and I had nothing to feed them. So I opened my refrigerator and took stock. There was half a pint of milk and a couple of chunks of cheese, hard and stale, but fortunately not moldy. In the vegetable bin I found a cauliflower that was rapidly approaching its use-by date, half a dozen overripe pears, and a ton of leftover mashed potatoes. In one corner nestled a couple of sad-looking onions. I stood there, puzzling it out. And then suddenly I knew what I would make: Soup!
I took a quick look around to make sure there weren't any teenagers in sight. They say laws and sausages are two things you don't want to watch people making, but in this house, soup is another. Once it's made it's perfectly tasty and wholesome, but for an optimal dining experience, it's best not to witness the creative process.
I sauteed the onions until they were brown, then popped them into a kettle of boiling water with the cauliflower. When it was tender, I peeled and cored the pears and dropped them in, then blended the whole thing together in my food processor. After adding some stock, I put in the mashed potatoes and simmered the whole lot with the milk, then grated in the cheese and added some curry powder and white pepper. Perfect: a big pot of soup and no pesky leftovers around to make me feel guilty and wasteful.
Just as I was serving up the soup, ladling it into our best bowls and swanning around the kitchen like Martha Stewart, in came my daughter's pickiest friend. This was a girl who, until she visited our house, had never heard of let alone tasted avocadoes, mangoes, papayas, kiwi fruit, or kidney beans. Who'd had no idea what a tortilla was, or that refried beans were actually tasty. Who actually turned her nose up at tomato sauce made with real tomatoes in it.
I was feeling lucky, so I served her a bowl too. With a flourish.
To my utter amazement, she loved it. Not only did she finish her soup, she wiped the bowl clean with a stale tortilla. Then she asked for seconds. A week later, she asked me for the recipe. A month after that, I ran into her mother in the store and she asked me for the recipe. I felt like an idiot telling them (leaving out certain details, of course), but I learned something from that experience: even junk is acceptable if you arrange it right. If you serve it up well, artfully packaged, with pride. If you select your leftovers with care, spice them up perfectly, and present them with confidence, they aren't junk at all.
I'm rewriting my latest work-in-progress, yet again. It's been hanging around like leftovers for ages, but for the umpteenth time, I'm trimming off bits, tweaking others, rearranging, and discarding. Who knows? Maybe I'll manage to make it so palatable my pickiest readers will lap it right up.
