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We have some leftover leg of lamb (there's a lot of meat on one of those things--we've already gotten three meals out of it), so I decided to try my all-purpose pilaf recipe. It calls for broth, and I'm not really happy with the canned broth I have in the house, so I've thrown a small potato, part of a carrot and some extra peelings, some garlic, some ancient celery, salt, pepper, and olive oil into a saucepan. In a little while, I'll either have a perfectly usable vegetable broth, or I'll be out about 20 cents worth of vegetables, and can fall back on the canned stuff. And, as long as I was in there, I toasted some pine nuts, to put on the pilaf just before serving. (A quarter century ago, this recipe was a fairly plain side dish.)
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