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Left-overs...
It all started with mayonnaise; we ran out of it and ran out of eggs, which is unreal, because we both love eggs! We always have two things at home: bread in the freezer and eggs in the fridge! So, off went the L&M and bought some eggs and I made my now "famous" mayo and there was the processor with the "left-over" mayo in it; I had some chicken livers - left-over from the livers-over-beets (last Column... remember?). So into the processor went the livers, with a small garlic clove... I thought that I would make sandwiches for lunch with it, but then I remembered that I had chicken breast in the fridge - four halves - just waiting to be "used"; why not stuff them with this interesting looking "mush"?... I placed each breast between layers of plastic and started to bang. As much as I wanted to smash them and get rid of my anger that day, it did not work. I really am not very good at things like that; my hands refuse to cooperate and I just get frustrated!... But my helper was with me that day and obviously needed to get rid of some hidden anger as well, because she pushed me away and said: "I will do this for you!".

Right: I took a knife and spread this chicken-liver-mess all over the smashed chick-boobs, rolled them up, tucked in all the bits and pieces and it already looked great! Plump rolls... Into the fridge they went. The next day I brushed them with a small amount of my mayo, rolled them in bread crumbs, again let them sit in the fridge for a couple of hours and then into the toaster oven they went for 40 minutes... (40 minutes - in my case! If you use your oven - it may take less!)... Perfection! But absolutely! Over spinach they looked great and when you tried them, they tasted great! When cut, the swirls of the dark liver inside the white chicken - beautiful! I think we hit on a new "company" dish! Definitely. The next day, I sliced the other two, yes, left them cold; they really looked marvelous on the plate... So we now have a great new buffet dish as well!... We had it with a potato salad, in case I get "flak' from the L&M! He loves potato salad, but he does not like to have the same meal served twice... Right! We already know that... I do not know how you make your potato salad, or if you ever do! I really make it once in a blue moon.

There are a number of ways to make it; the Americans smother it in mayonnaise, the French in olive oil, or is it the Italians?... I made it a bit differently this time and the L&M was delighted! Had three rather large cooked potatoes; I diced them, added a small finely grated red onion, a diced avocado, and a cup of defrosted green peas, a tablespoon of mayo mixed with a teaspoon of Dijon grainy mustard and salt-pepper. It was perfect with the sliced cold chicken.

One more "left-over": brussels sprouts! Why on earth do they have them in England only for Christmas and New Years?.... What do they do with it the rest of the year?... Maybe if they read-up on its great nutritional value, somebody would wake up to the fact that they are very good for you and just plainly, good to eat! In any case, there are an awful lot of sprouts in a frozen bag. So, after I cooked them in salted water, I had some for lunch, then next day I sliced some into a salad and I still had quite a lot left over. So: a wee bit of oil went into a hot pan with a crushed cabanos; you may want to add a thinly sliced onion, or not. I added some crushed garlic - you may not! I halved the sprouts and when the cabanos was nice and crisp, added the sprouts, mixing very well and making sure that the sprouts were coated with the cabanos and its oils. Marvelous! With anything! We had it with boiled turkey necks.

I just found out that almonds are best for you! Well... lets say this week they are! They contain in impressive collection of antioxidants, vitamins, minerals... You name it, they have it! You must not skin them as the skin contains even more "stuff"! What got me really going on that was one statement: "Almonds are one of the richest sources of vitamin E, which seems to protects us against UV light damage and Alzheimer's disease"... I have no idea what UV stand for... OH! Ultra-violet?... Probably! But I will do anything to push and shove Alzheimer away!... If you are hungry they suggest to eat five almonds...

I got a letter from a reader asking me why I do not use more herbs, spices and especially those lovely red and green thin long peppers. I can only tell you what I told her. I really think it has a lot to do with age; when you are young, you can try everything, but at my age... I think it is wise not to "overcharge" the "system"... I always hear my doctor, who unfortunately died years ago, saying to me: "eat everything, but in moderation"... But "moderation", in this case, may also be wrong. One also has to know what it good for one and "hey! I can not touch that!"... So, I really think that red and green peppers and heavy spices - used in moderation - are fine; I just have never "cottoned" to them! As you know, I look for simple, easy cooking! The less ingredients the better! And, quite frankly, will a chicken with a dozen spices taste like a chicken?... You really want to taste the food you cooked, not have to wash your mouth with icy water because you tasted only the spices!

Send your questions to The Wacky Cook: email: POOP_1@netvision.net.il      

Debbie Morgenstern is the author of "My Life in Israel" and other short stories.