Continuing on the eat-lots-of-veg and spend-little benders I am on these days, I give you a quiche made of leftover napa cabbage sauteed in leftover bacon fat, leftover broccoli, leftover scallion, free extra-sharp cheddar from the parents, leftover cream, 4 eggs, and a lonesome leftover frozen pie shell. With a bit of salt, pepper, nutmeg & savory. Nummy, if a tiny bit watery from slightly undersauteed cabbage. *grin*
I should have photographed the stir fry the other night — pork cutlet, broccoli, napa, onion, garlic and ginger, in a plain sauce of shaoxing wine, soy & cornstarch, with a sprinkle of red pepper flakes. It was really good, if I do say so myself. Hee.