Maybe it is good Karma?
Or a sudden gravitational singularity occurring in the refrigerator?
Or just random chance?
Last night everything came together, as four simple ingredients celebrated their "left-overness."
1. I had some leftover tri-tip. Four slices, left sitting for two days in their own juices and some wine.
I cut them up into bits, threw them into a pan and simmered on low.
2. One egg. I whipped it up with a fork, then carefully added just the right amount of flour to make one little lump of pasta dough. After resting the dough, I put it through the pasta machine only to the number 2 setting, so I ended up with just a handful of thick noodles.
3. I had a little bit of olive oil, garlic infused, to use up. I put that into the simmering meat pan, along with a small pat of butter.
Meanwhile the water was boiling, so I threw in the noddles for about five minutes.
They were al dente, almost the same mouth feel as the now-softened tri-tip.
I pulled out the noodles and dumped them into the pan of meat and juices (and wine and oil) that had been simmering. I tossed them a little with a fork, left it all on low heat and added my last leftover...
4. A last slice of Rogue Creamery Blue Cheese, chopped up. I kept it in the refrigerator until I needed it, so it kind of chopped and crumbled better. I would guess it was about a half cup.
I spread it over the top of the noodles and meat, and then stirred it all up with a wooden spoon. The cheese pretty well melted throughout the entire serving.
That's it.
It all came together really well, and was so simple and easy to make.
We opened a bottle of 2011, Bella Grace Old Vine Zinfandel, and that paired up pretty well.