Yesterday’s roast veg go into Monday’s pot — not reheated “as if still Sunday”

Sunday is already cleared — and in the cold there is a box of carrots and peppers from the tray. Easy to tip them into the microwave “as yesterday”: the taste is flat, and the hand reaches for a new pot from scratch. I put the veg into Monday’s pot with stock or water — so it becomes a new meal, not a repeat of Sunday.

Yesterday’s roast veg go into Monday’s pot — not reheated “as if still Sunday”. Roast veg from the tray into the cold that evening is another note; roast veg on a new plate its own; one-tray roast another story. Here it’s Monday itself: a pot, pieces from the tray, a new taste — not “the same tray again”.

In the pot I bring them to steaming hot, sometimes I crush a few with the spoon into the thick. A portion I’ve already reheated I don’t put back “for tomorrow again”. If the smell is sour or the veg are slimy — into the bin, not into the soup. I’m not writing a new stew review in this note — it’s about the pieces that already stand in our cold after Sunday.

I don’t need a tray that smells of yesterday a second time. I need Monday’s pot from which the house smells of food again. At yours do tray veg reach the pot — or already reheat “as if still Sunday”?