Last night we had two sets of left-overs combined: German sauce and the second half of the store roasted chicken.
Diane made several slices of bread pieces with her always delicious olive tapenade spread on the quickly toasted bread. It is an easy and always very tasty entrance into a meal.
The main course was the left-over half chicken that we enjoyed a few days earlier. Tonight rather than putting the mustard sauce on the Kasseler pork chops the sauce went on the remainder of the roast chicken and tasted excellent. The sauce was very simple. It needed only Dijon mustard, sugar, wine vinegar, vegetable oil and water. Ao simple yet so good.
WE had a small cleansing salad and two glasses of box white as our beverage.