Friday, October 16, 2015

Colorful Pickle: Love the Leftovers

I love leftovers for lunch. I reheated rice with a leftover stew of lentils and chicken scraps, ginger root garlic and corn on top. Ate it with a home made colorful pickle salad: sliced pickles, sliced red onion, sliced roasted red peppers from Job Lot. Colorful and delicious.