I wasn’t kidding when I said I was stalling on my way back to the kitchen. I’ve been home more than a week and have been in the kitchen maybe three times. I’m starting slowly.
I was away at Maids’ wedding the first weekend we were back and I refused to go real food shopping until I could make it to the farmers market on the next Saturday. I was freaking craving eggs, but I wanted to wait to buy them there. So I had to figure out how to create something to eat with almost nothing.
Gazpacho a la Leftovers
Luckily, my work catered (actually Couscous Cafe catered) a lunch meeting and there were leftovers. A co-worker let me steal a bag with a dressed-salad mix (romaine, feta, olives, carrot shreds, onion, tomato), another bag with a veggie salad (chunks of tomato, cucumbers, onion and parsley dressed in vinegar and oil) and another bag of pita triangles.
80 and I tore through part of the salad as a side for leftover pizza, but I just wasn’t sure how to make the rest into a meal the next day. Ah! I’ll buzz it!
Holy crap I love leftovers. And they don’t even have to be mine. I poured the cuke-tomato mixture, with all of its juice, into the mini-processor, plus the plucked carrots, tomatoes and onions from the greens salad, and buzzed everything around. I saved the feta and the olives for garnish of my very quick and possibly inauthentic gazpacho.
But as I picked through the salad, shaking off slimy greens I thought – could this work in gazpacho too? Did I just waste all of this lettuce? I wasn’t sure. I thought it might make the whole thing kinda soggy and gross. I feel kinda wasteful.
Should I have added the slimy greens to my gazpacho?