As we age, and appetites dwindle, leftovers and makeover meals become

Even those of us who used to be able to down
massive amounts of food are getting to that
condition - though the other day, being in a
mood. downed a pound steak in under ten minutes
and looked around for more (most of the time
nowadays 6 oz is enough).

more and more a thing here. Last night we had spaghetti and meatballs
for dinner. Had a bit of the pasta left and lots of sauce. So, the
single large chicken breast that Gail had intended for her Kung Pao
chicken became split and pounded and breaded to become chicken parm,
with a side of pasta. BUT, neither of us finished our half of a breast,
and so it has gone back into the frig to become a chicken sandwich later
in the week.

That wouldn't fly with Bonnie or Lilli, who are
not leftover people (in the one case, the mother
was a severe health nut; in the other, I suspect
that you had to always serve fresh new food at
the Major's house). Rosemary, as I've said, poses
a different issue, and I've seen stuff hanging
around in the fridge from my previous visit
months previous.

Here is a recipe that might be similar to those jalepeno popper fillings
that you had at Sapphire a number of years ago.
Title: DRY POTATO CURRY

It looks similar. I dimly remember some kind of seed
besides the mustard, though. Maybe whole cumin (if
I were to make it, I'd probably use it), possibly
black cumin as well.

Indian dry potato curry
categories: vegetarian, side, ingredient
servings: 3

3 md desiree potatoes. cubed small
1 ts cumin seeds
3 Tb ricebran oil
- or any oil that takes a high heat
1 ts salt or to taste
1/4 ts asafoetida (opt)
1/2 ts turmeric powder
1 ts coriander powder
1 ts red chile powder or to taste

Heat oil in a nonstick fry pan on medium heat
for a few min. Add cumin seeds; when they start
to sizzle, add asafoetida and turmeric.
Carefully add potatoes to pan. Sprinkle salt over
and mix well. Cover and cook 6 to 7 min.

Stir the potatoes; add the chile and coriander,
stir well and cover again for further 4 to 5 min.

Remove lid and increase the heat slightly to dry
fry the potatoes for another 5 min so they crisp
up - they should start to go golden brown,

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