I made a salad with the leftover rice, red onion, avocado, sesame oil, rice vinegar, Sichuan pepper, and sesame seeds. Initially I was going to make rice balls but instead I decided on molding it over some baby greens.
We made some gnocchi to go with the leftover pistou in the fridge and served it up with a little grated Parmigiano-Reggiano.
Jen commented during dinner that pistou was like something that one of those "sneaky chef" types would make in lieu of pesto in order to trick children into eating something more healthy. You know who we're talking about. The person is usually called "The Sinister Chef" or "The Devious Cooking Diva" or "The Culinary Trixter." There is a 75% chance that they are the unknown wife of a very famous celebrity with nothing else to do. They write cookbooks where you cook chocolate chip cookies with some spinach in them and give them to children who receive some tiny quantity of nutrients when eating the cookies without knowing about it. The covers of these cookbooks often feature cartoon caricatures of said celebrity wife winking at you while holding a bunch of collard greens behind her back. It is also likely that she will be holding a finger to her lips implying that you cannot tell her underhanded secret to the children or all will be lost.
For dessert I had this chicory stout from Dogfish Head. It's brewed with whole-leaf Cascade and Fuggles hops and I'm sure that means something to someone.
Now the race is on to clear out the perishables from the fridge before our next Christmas celebration begins.
It's in Jen's hands now. Godspeed, Jen.