what J-P does with leftovers

Imagine how nice it was to come home from work tonight to find this cooking:

We came back from traveling tired of eating out and eager to cook at home. This meant that we had more enthusiasm than meals that needed to be cooked, so tonight our kitchen held green beans that needed to be eaten soon, pumpkin puree that we thawed but didn’t use last week, one giant potato, and one giant onion. The meat is skirt steak (aka fajita meat, aka beef diaphragm; a victim of its own popularity at $11.99 per pound from Drewe’s), rubbed with a Bittman-inspired combination of olive oil, cayenne, paprikas (both smoked and non), salt, cinnamon, and nutmeg.

Compare to my tabbouleh (much improved by time, chorizo, and olive oil to serve as my lunch today) and refried okra inspiration from last night.

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