Yes, my husband is a R.O.M.E.O. a Retired Old Man Eating Out. I do get a side benefit from his culinary meanderings though...some leftovers.
I try and re-work the leftovers into another tasty treat. The other day he brought home almost half of a roasted chicken, I felt like I'd hit the jackpot.
I made a quick, easy yet delicious chicken salad and served it atop some baby spinach.
Stan has his regular rotation of restaurants, up here he's limited to about 4 though, and depending on who's serving what special, what day, is where he's likely to show up.
He has his favorite waitresses that I'm sure spoil him rotten. He knows who is working what shift and when and all about their families and pets. Stan has been invited to bridal showers, weddings and baby showers. I assured him that cash was an appropriate gift and that he didn't need to shop for any of these occasions. No, he doesn't attend them, well, we did one wedding, but he's sure to get a card and some cash to send.
But I digress..
Here's how I made the chicken salad, it's really very basic.
From the blue plate special some roasted chicken,
and from the larder, pickles, mayonnaise, celery and onion and parsley.
I ended up with one cup of cooked chicken.
Finely dice the onion, celery, pickles and about a tablespoon of flat leaf, aka Italian parsley. In a medium-size bowl mix in with the chicken.
For the one cup of cooked chicken I used two spring onions, one rib of celery, five sweet-spicy pickle chips, and reserved the tablespoon of parsley to sprinkle on top of the plated salad.
Mix in two tablespoons of mayonnaise, and salt and pepper to taste.
That's all there is to it. A quick, easy delicious lunch.
And that's that