Inspired jointly by many quality leftovers, the exploding garden, and a glorious cool day, I took best advantage of all three and made a salmon and smoked chicken pot pie. Unused salmon from the other night, plus frozen smoked chicken broth (and meat) plus fresh green beans and the last of the peas from the garden all combined with a roux I had made from the drippings last time we roasted a chicken to make a pretty fabulous dish. A few cubed potatoes (bought before I realized how big ours are already) and a topping of the Best Pie Crust In The World® completed it. On the side, an enormous sautéed costata romanesco zucchini- which really do grow to baseball bat size in 2 days- and a Mas de la Rouvière Bandol rosé to drink. The poor cat was bug-eyed and frantic as his walnut-sized brain tried to comprehend chicken AND salmon in the same dinner, as well as why he wasn’t getting any (don’t worry; I gave him some later.)
