{"id":381,"date":"2010-08-13T19:34:42","date_gmt":"2010-08-13T19:34:42","guid":{"rendered":"http:\/\/laurierockenbeck.wordpress.com\/?p=381"},"modified":"2010-08-13T19:34:42","modified_gmt":"2010-08-13T19:34:42","slug":"leftovers","status":"publish","type":"post","link":"https:\/\/laurierockenbeck.com\/wp\/leftovers\/","title":{"rendered":"Leftovers"},"content":{"rendered":"

I’m not a huge fan of leftovers. I think it comes down to the fact that, with three older brothers, we simply didn’t have them very often. Anything not eaten wasn’t eaten for a reason, usually the “yuck” factor. I recall having leftover spaghetti, but my mom would cut up hotdogs, mix them in and make a baked casserole out of it. <\/p>\n

As a food professional, she also had exacting standards about how long anything stayed in the refrigerator. Things didn’t sit around gathering mold. It wasn’t until the last year or so that I have become comfortable with the notion of leftovers let alone actually eating them.<\/p>\n

\"\"And, it’s been in the last couple of months that I’ve been able to open someone else’s leftovers (usually Bill’s, not just anybody’s<\/em>) and eat them. Last night, I went to my writing group and didn’t share dinner at Spicy Talk, the new Chinese restaurant in Redmond. Everyone else went for dinner and brought back several small packages of leftovers. I decided to give them a try for lunch, and wasn’t at all grossed out by opening up “someone else’s food.” I know–it’s a strange food hang-up, but I’m getting over it. It might have had something to do with the fact that I love Dan-Dan noodles. My lips are still buzzin’.<\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"

I’m not a huge fan of leftovers. I think it comes down to the fact that, with three older brothers, we simply didn’t have them very often. Anything not eaten wasn’t eaten for a reason, usually the “yuck” factor. I recall having leftover spaghetti, but my mom would cut up hotdogs, mix them in and […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[10,17,23],"tags":[],"class_list":["post-381","post","type-post","status-publish","format-standard","hentry","category-chinese-food","category-food","category-memories"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9qz2p-69","_links":{"self":[{"href":"https:\/\/laurierockenbeck.com\/wp\/wp-json\/wp\/v2\/posts\/381"}],"collection":[{"href":"https:\/\/laurierockenbeck.com\/wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laurierockenbeck.com\/wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laurierockenbeck.com\/wp\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laurierockenbeck.com\/wp\/wp-json\/wp\/v2\/comments?post=381"}],"version-history":[{"count":0,"href":"https:\/\/laurierockenbeck.com\/wp\/wp-json\/wp\/v2\/posts\/381\/revisions"}],"wp:attachment":[{"href":"https:\/\/laurierockenbeck.com\/wp\/wp-json\/wp\/v2\/media?parent=381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laurierockenbeck.com\/wp\/wp-json\/wp\/v2\/categories?post=381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laurierockenbeck.com\/wp\/wp-json\/wp\/v2\/tags?post=381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}