Today’s Meat is Tomorrow’s Sandwich

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Of all the shameful things a home cook can do, the most shameful is letting leftovers go to waste.

I’ve been guilty of this; maybe I’m craving sushi instead of yesterday’s lentil soup, and the lentil soup sits, gathering mold over the weeks, and getting tossed when it might’ve provided a perfectly satisfying second night dinner. But lentil soup is one thing, meat is another. And when you have leftover meat, you have absolutely no excuse not to make a sandwich.

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Gourmet Grilled Cheese Night

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Here in L.A., there are restaurants that do a gourmet grilled cheese night. It’s a nice idea: you get to go to a fancy restaurant (like Campanile, for example) and spend far less money than you’d normally spend there for dinner. Only, I find it hard to justify spending ANY money on grilled cheese. It’s the kind of thing anyone can make at home (in fact, this may be the one dish that Craig–who doesn’t cook at all–is better at cooking than I am). Last night I decided that I’d do our own Gourmet Grilled Cheese Night to prove that you don’t have to be a fancy restaurant to spend your night frying bread in butter and waiting for the cheese to melt.

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Egg Salad with Sun-Dried Tomatoes & Anchovies

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Cooking, sometimes, is like a game. The game changes from dish to dish, but often, for me, the game is: How Can I Make This Better Without Leaving My Apartment?

This is a fun game to play, especially when you’re making something as pedestrian as an egg salad sandwich. You boil the eggs, you peel them, then you put them into a bowl and look at them. That’s when the game starts.

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