Last night we were trying to eat up various leftovers, odds and ends had lingered long enough in the refrigerator.

Usually if we just have a few scraps of cooked meat, we will heat some refried beans and then use the meat to make a filling for soft tacos. But Meda likes to have an avocado on hand when we go that route, and it was lacking.

So back to the drawing boards. There were chicken scraps from the last cooked Costco chicken we had late last week, one leftover chicken thigh, and a couple of small bits of meat from Friday night’s dinner. And a good amount of watercress, after the previous night’s watercress salad.

So we cooked a little brown rice, and I threw together an informal stirfry. It was pretty plain. Onion, garlic, then the bits of meat, shoyu, a little sherry, two diced hot peppers, then the watercress. I forgot the little tomatoes I was supposed to add, which was a shame.

Meda made a few deviled eggs, using up hardboiled eggs she had made earlier. Oh, there was also the last part of an artichoke from a previous evening, just the heart, really.

The result, with a glass of shiraz, not too bad for a quickie meal.

Photo with my iPhone. Click to see a larger version.