Last week something unprecedented happened. I was having a new friend over for dinner and, after shopping at 3 o’clock and starting to cook at 4 o’clock, I found myself at 8 o’clock holding my cellphone and a text message from this new friend saying that he had a work emergency and wouldn’t be able to make it. I was left with a giant bowl of couscous, a whole roasted chicken, vanilla bean pudding (which I’ll blog about later this week) and, lucky for me, two undressed heads of radicchio that I’d sliced and refrigerated in anticipation of making a salad. Now that it was just Craig and me, we wouldn’t need the salad and that undressed radicchio would survive the night in the fridge and become next day’s lunch. As it turned out that lunch–a purple salad that I concocted with leftover chicken, red onion, raisins and toasted walnuts–was almost better than the dinner.