Tonight was leftovers night. I was very excited. Leftover macaroni and cheese, my favorite since childhood. Not the blue-box type, but made with homemade sauce started with a butter and flour roux. Add warmed milk and thicken slowly over medium-low heat. Then add extra-sharp cheddar and stir until it melts in. Pour over cooked macaroni and top with crushed saltine crackers. Bake at 375°F for 25 minutes, until bubbly and golden on top. mmmmMMMMMMMMMMmmmmmmmmmmmmm.
I had some leftover green beans and leftover potatoes, and I cut those into bite-sized pieces and added them, with a sliced radish, to some leftover baby lettuce from last week’s CSA share. Balsamic vinaigrette topped off my salad.
No leftovers for dessert. Just a fresh strawberry or two, from this week’s CSA share. There weren’t very many, but these are fresh, local, red-all-the-way-through, super sweet strawberries.