What I had in the fridge tonight : leftover grilled chicken thighs, leftover mashed potatoes, spinach, a jar of roasted red peppers, some goat cheese and some prosciutto. Thighs just went back into oven to warm. Mashed potatoes on the stovetop on low heat with some chicken stock and a big crumble of goat cheese at the end. Julienned and then crisped up the prosciutto in olive oil then added the diced peppers and fresh spinach. Wilted those guys down and then threw in a glug of chicken stock, reduced all of it and finished up with a chunk of good butter and some chopped parsley. Put it all in a bowl and pour a glass of the 16 Talmard Mâcon and you've got something pretty damn satisfying. Cook at home. It's worth it.