They may have become completely passé in a world that embraces fascinating new words like apols, derp, jorts and phablet (I kid you not, Google it), but I’m just nuts about charming old idioms.
Take my tendency of not wanting to deal with a roasting tray after a huge lunch or dinner. I stick it in the oven with the intention of getting to it later, only for it to become a science experiment. Out of sight, out of mind. Or my obsessive storing of leftovers, no matter how little it may be. Waste not, want not.
But the idiom that probably describes my kitchen adventures best, is the one about necessity being the mother of invention. I love the challenge of a bare fridge and cupboard. Just what can I do with a floppy carrot, a tin of tuna and a banana that’s starting to look a little suspect?
It’s how I’ve come up with some of my best recipes. And so it was last Sunday. I had leftover rare rump steak that I’d made for dinner the previous evening. I had tender-stem broccoli I’d bought the week before and forgotten in the veggie tray – two days past its ‘use by’ date, but I thought it was holding up rather nicely.
So I made this: Seared Beef Salad with Broccoli and a Yoghurt Horseradish Dressing. (Makes it sound much more impressive when one uses caps, don’t you think?) I may have made this to use up leftovers, but I’ll be making it again. It ticks all the boxes for a perfect, meal-in-one salad.