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Epicurean Kentuckian: Dish with leftovers better than original

2014-08-11 - EK kitchen - Photo by Ed Waggener. Sunday lunch was quickly put together using leftover chicken from Mexican dinner, stir fried with farmers market peppers, onions, and cabbage, some cilantro, and Greek yogurt. The bread is supermarket Pita bread - good enough. It was served from the iron skillet leaving fewer dishes. The iced tea was spiked only with mint and lemon, shaken 100 times with the ice to make it really cold. Quite good before embarking on a CM picture trip to Metcalfe County to see the progress of the new LBN exit, the wonderful Metcalfe County courthouse lawn - a central park if ever there was one - and to try to make sure we know where Carol Perkins and Susan Chambers got stuck at the end of the last thrilling episode of the Carol Perkins column. Rating for meal: Best I've ever eaten - but I'm partial to leftover creations. - EW
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