Even a food blogger gets tired of cooking sometimes.
At 26, I figure that "board studying" will be my last legitimate opportunity to move home and have my parents take care of me, so here I am. My dad has been doing all the cooking, while my skills have been relegated to dessert. And what better time to apply my creativity to leftovers?
The routine is I come down, raid the fridge, then retreat to my room with the spoils. On Friday night my dad made buttermilk fried chicken from scratch; underneath the batter, the leftover chicken is juicy and briny. Leftover chicken is perfect for Asian-style salads: served cold with sesame noodles or over spinach with a simple dressing.
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Leftover chicken salad:
Toss and enjoy!
At 26, I figure that "board studying" will be my last legitimate opportunity to move home and have my parents take care of me, so here I am. My dad has been doing all the cooking, while my skills have been relegated to dessert. And what better time to apply my creativity to leftovers?
The routine is I come down, raid the fridge, then retreat to my room with the spoils. On Friday night my dad made buttermilk fried chicken from scratch; underneath the batter, the leftover chicken is juicy and briny. Leftover chicken is perfect for Asian-style salads: served cold with sesame noodles or over spinach with a simple dressing.
- piece of cold chicken, skin and bones removed, cut into bite-size pieces
- chopped fresh spinach
- chopped radishes
- toasted sesame seeds
- dash or few drops each of rice wine vinegar, sesame oil, and soy sauce
Toss and enjoy!
Study set-up
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