When I see someone take a bite of something I made, and experience a moment of pure pleasure, it sends a wave of Delight coursing through me like practically nothing else.
Often, I think about a GFCF café. Sometimes I think about a place where one can sample home-y (and my personal) favorites from around the world: okonomiyaki, empanandas, Haitian Creole rice and beans, fondue, latkes, Thai curry, potato salad, huancaína sauce, etc.
But, then I have a meal like this morning (it is often breakfast) and think my style in the kitchen would never translate to operating a successful eatery.
the alchemy of leftovers.
Red Sox Daddy's 'ketchup rice' seasoned afresh with salt, pepper, cayenne, garlic and cumin reheated in the pan that made The Ominvore's grilled cheese sandwich (grilled with Earth Balance). A pastured egg added in and scrambled. Placed atop this week's red leaf lettuce and dressed with this week's green goddess dressing.
As long as these leftover creations continue to nourish me, a significant chunk of my culinary repertoire will fall under 'leftovers'. Not something I can put on a menu in print. But, something that I would totally want to have on my café menu in spirit, to feed folks with flavorful and repurposed love.
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