Friday, November 2, 2007
The Chef: Katie
The Menu: It's not deja vu; it's leftovers. In the upper left portion of this feast we have yesterday's Cuban-Thai extravaganza, dolled-up with a fresh mint sprig. Katie also added a little crunch to our pear and faux bleu cheese salad with some walnuts. On the right, Tuesday's crostini with broccoli spread makes a reappearance, and who could resist another bowl of that warm, tomato bisque?
The Goods: Another week of delectable lunches and already it's Friday. Here at VNHQ Fridays are unique in that some of our editorial team works from home. Although the office is rather empty, the refrigerator is not. It houses miscellaneous leftovers from our Monday through Thursday meals and beckons our skeleton crew to revisit the flavors of the week. By some inexplicable culinary phenomenon, food tastes even better the second time around, and for the record, we'd just like to say that being a freeloader also means being resourceful, sensible, and unwasteful. Seconds please!