Jun. 25th, 2007

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It feels a bit like cheating, but it's my usual weekly routine: use Shabbat leftovers as the basis for the simpler meals the rest of the week (well, until they run out, which varies depending on how much I want to cook).

So last night's local dinner was a revamping of some of Friday's local dinner: I reheated the sauteed greens and crumbled in the last of the rolls. Once they were heated through, I poured in some eggs (Pete & Gerry's, Monroe, NH), letting them cook until the egg bits set. For dessert, more of the mostly-strawberry-with-a-little-rhubarb compote from Shabbat.

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