Left over special Pt. I
A couple of weeks ago, I made a pretty big meal for Ben’s birthday and reaped the benefits of not having to cook for the rest of the week. Here’s the acorn squash in the day light which I packed for our lunch to take to work the following day, and the day after.
With the extra stuffing of fresh corn and leeks kept in the tupperware uncooked, I literally whipped up a simple dish of instant polenta and quick greens with field roast the following day before heading to the Guggenheim’s 50th anniversary event.
Lucy insisted on having her polenta with our kimchi, noting that any savory starch dish goes well with it. Having savored my share of oatmeal with soy sauce and sesame oil like a Korean rice porridge in the past, I couldn’t really argue.
