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Epicurean Kentuckian: Make do, poorhouse, warmed over breakfast

2017-08-01 - E Fortune Street, Columbia, KY - Photo by Ed Waggener,
We did this right. Our resident Epicurean Kentuckian authority, of Shelbyville, KY, insists that leftovers only be used in hashes and frittatas. It's a kitchen crime to cook roast beef or roast a turkey just to make the left-over dish on the same day. Same for frittatas. The rice or macaroni has to be left over. This Poorhouse breakfast - prepared on a day when we couldn't go out and couldn't wait for drone delivery, includes store-bought, from-off (California, we'd guess) grapes, some basil from Coburg, and a left over-over, toasted biscuit. The tomatoes were grown right here on our mighty fertile one-acre town farm. The frittata itself is actually a simple, second day warm over; the flavors were in honeymoon phase, all better than the first day. The rice used in the frittata was re-hydrated and microwaved from take out at Columbia's fabulous Chinese restaurant, Pauline & Peter Cheng's Tray's Garden. It's ingredients include Farmers Market on the Square onions, sausage crumbled from brought on patties (out of state, even) flavored with House Secret Spices and House Chosen Frank's, with an overdose of shredded cheddar throughout. We thought we fared very well. - EW/LW

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