I love leftover days!
The taste and neutritional values of a homecooked meal, without the work involved in making it. And - more to the point - without the dishes to wash afterwards, which is the bit I hate about cooking and baking; the cleanup. ;)
I usually cook for 2 days at a time, though sometimes there will also be extra meals to put in the freezer (especially if I make a stew or pie). I do this for a couple of reasons.
The first is that it means I get a leftover day every second day, which means I can use the leftover day either to catch up with things for projects I'm working on, do other things around the house that I didn't get time to do the day before because of food preporation, or just have a day to relax a bit.
The second is that due to me being a vegetarian and Kelly not being one, and him not eating many varieties of vegetables where as I want the variety, most of the time we have different meals. And when we do have similar meals, there's usually something added for each of us that's different (e.g. an extra vegetable for me where he has the meat). And it makes more sense to me to make enough of something to have leftovers than to just do enough for one all the time.
The thirrd is that when I was cooking every day, it felt like a chore, but when I started doing the thing where I cook one day and eat leftovers the next, it started to feel like less of one. That meant I started enjoying cooking more again.
Anyway, today is a leftover day; appropriately, since today is also my "L" day (no, it wasn't planned). And my leftovers tonight are from the vegetarian roast dinner I had yesterday:
Broccoli, carrots, peas, minted roast potatoes, and marinated quarn (it always tastes best marinated in something).
The roast potatoes were cooked without oil; I never use oil (don't even have any in the house). I just put a bit of water in the pan; just enough so they wont stick to the bottom of it while they cook. Then I just sprinkled them with mint and stuck them in the oven.
The quarn was marinated in a mixture of lemon juice and Branston sweet pickle. Why? Because it sounded like a good idea when I was deciding what to marinate it in. Anyway, it was then lightly fried with a bit of butter (just enough butter so it had some grease in the pan). It turned out very tasty, actually. The pickle gave the quarn a nice bit of flavouring. And you never would have known it was a pickle I have with cheese in a sandwich if you'd tried it without being told; I wouldn't have if I hadn't known. Definitely something I'll do again some time!
Mmmmm... Now I'm really looking forward to tonight's leftovers! ;)