A Pasta of Leftovers

When you earn in Malaysian Ringgit and have to spend in Euros, you’ll make sure every cent doesn’t go to waste. After devouring an excellent beef fillet served with chanterelles and a salad of rocket, parmesan and whole unpitted olives the previous night, I stared at the counter of my extremely unspacious kitchenette. Half a bowl of cherry tomatoes, a couple of fresh chanterelles about to look less fresh and some superb black olives didn’t get eaten in the past couple of days while I was cooking.

Once again, I know I’ve said it but I will say it again – with top quality ingredients, you simply can’t go wrong. While I had to lay painfully in bed to nurse a horrible bout of kidney infection that made standing a challenge, I managed to gather sufficient mental concentration to shout out the recipe and the instructions to the volunteering chef.

I dragged myself to the candlelit table to eat, as the apartment’s owner preferred to live in dimness, I began to forget about the pain.

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