On a wing tasting kick with Titi in the Lower East Side. We split a plate of pickles and kimchi and two plates of wings: seoul dry spice (which lacked salt) and kalamansi with sugar. A coconut rum cocktail with St. Germain to wash it down.
I had some leftover truffle and portobello mushroom risotto that I didn’t want to waste, so I stuffed them with mozzarella, breaded with panko and fried — little arancini. Tasted even better than the other day!
A great way to serve up leftover roast pork: between two pieces of sourdough bread, a bit of mayonnaise, scallions, a tomato from the farmers market and sliced romaine hearts. And a pickle (of course).