Tuesday, 5 June 2012 | 17 comments
I place myself squarely in the category of people who love leftovers. There are few things that makes me happier than to have the previous night’s soup or stir fry to take to the office for the next day’s lunch, or better yet, to give new life in some other form. Some foods, though, lend themselves better to leftover-ing than others. My cheese drawer suffers from this fact. We love having two or three good cheeses on hand, but at some point I always find myself sifting down through layers of tiny aluminum-foiled nubs of cheese, probably mostly rind.
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