Oh my god, I’ve been cooking and not writing for over a month now.  Mea culpa, devoted fans.  Of which there are maybe four.  Just a quick note: if you’re reading this via the LiveJournal RSS feed, I don’t get notified of your comments.

Anyhow…leftovers.

My family is the sort who never throws much away when it comes to food, probably steming from my grandparents’ childhoods on Depression-era Wisconsin farms.  I always had to be a member of the Clean Plate Club, and the idea’s become almost pathological, particularly in restaurants–you’re paying for it, so eat it.  (Which led to an interesting night out with the boy…details some other time.)

We had plenty of leftovers one night in late June: lots of cut veggies from my graduation party, as well as some leftover pork roast.  I’d finally talked Mom into fresh garlic, and now she’s hooked.  At the risk of going all Martha here, it’s such a little expense and yeah, it leaves your hands reeking for days, but it’s worth it.  And so with that and the staples that we usually have around the house, I made up my French-style savoury crepes.

The key word there is style.  Definitely not French in nature at all, really, except for the fact that this contained my first misguided attempt at deglazing a pan.  Let’s just say it could have been worse–why does no cookbook instruct one how to do this?

filling
Here we have the already cooked vegetables and pork in the wine-mustard sauce.  And the fork that I used to mix things.  Yum.

In making this, I used the following leftovers or already opened items:
-broccoli florets
-cucumber slices
-pork roast (cooked)
-onion
-almost empty packet of sliced Provolone
-[yellow tail] Shiraz

Quite pleased with how it all turned out, and it tastes right good as well.  Not to mention that if you wipe out your pan carefully after making the crepes, you can use only one.  I’m definitely one for saving on dish duty, though I’ve gotten over my fear of it after working in the dishroom my first year of college.  Gotta watch that you cook the carrots all the way through, though, as well as the cucumber and broccoli stalks.

finished product
The finished product, though not quite with a snappy name yet.  Lovely.

It’s not fine cooking, by any means, nor is it particularly fast (though I suspect if I practiced more, I could get it down to half an hour or so).  But it’s good-tasting food that’s not horribly bad for you, and it’s fun.  What more could one ask for?  Besides…well, money enough to go to a real French restaurant.