OK, so I looked in the fridge and there was a little bit of lots of stuff. Still some of the veggies cooked with the chicken, still a few bits of chicken, and a potential lunch of leftover spaghetti with a small amount of potatoes and mushrooms.
So I poured some oil in the pan and cooked it all together, chopping the spaghetti into shorter pieces as it cooked. I also found the end of a mediumish zucchini that had seen better days but was still quite edible, so I cut it in quarters lengthwise, and then into perhaps 1/8″ slices and cooked them in olive oil with salt and a lot of pepper. Even served the two dishes in the same bowl. And remarkably enough, it was a seriously tasty meal 🙂
I got home with a sore throat after three 1 1/2 hour lectures today, so opened another bottle of Chateau Bonnet, which I had iced in the freezer. It helped, and also tasted great.