By Steph Farrar

My husband and I started a side musical project a few years ago called Bubble and Strife. Our anecdote: Husband and Wife. Husband and Strife. Bubble and Squeak. Bubble and Strife.

In short, Leftovers.

Sam was in a band for almost 15 years called Phantom Planet and I was in a band called Agent Sparks. Unfortunately both have disbanded and life has moved on, but the music is still out there... and will be forever. So in a sense the music never dies, even if you want it to.

After a few years of neither Sam nor I grazing a stage, we decided it was time to face that long-winded fear. We, leftovers of years of touring and making music, compiled a handful of original songs and covers and somehow pulled off a thirty-five minute set, opening for Ben Ottewell from Gomez. For our first show, it was pretty damn good... especially for new parents who were operating on little to no sleep at the time. It's now been over a year since our last show... that urge is coming upon us both again.

So on to leftovers. Do you ever buy rotisserie chickens from the market? I buy at least one a week, even if I plan to roast a whole one at some point during said week. It's nice to have around, especially with a picky kid-eater. Fried rice, chicken pasta with broccoli, minced lettuce cups, and definitely chicken salad.

My first favorite way to enjoy leftovers is a schmorgesborg of whatever is in the fridge: chicken, carrots, celery with hummus, jarlsberg and brie cheeses with salami and crackers, a spicy mustard or fig dip, grapes, almonds, and always tons of olives.

My second favorite? Chicken salad. If the diced chicken is accompanied by a crunchy fruit and/or vegetable, dried fruit of some kind like cranberries or raisins, a nut of some sort, some herbs, a tiny dollup of mayo or yogurt, olive oil, salt and pepper... we'll eat the whole bowl in one sitting.

If I'm not daytime drinking wine, I'll always settle for a Pellegrino aranciata. The chicken salad doesn't even need bread, but if you have it and aren't on a starch-free fix, enjoy an italian or French loaf slice, even a cracker.

When you're done with your rotisserie chicken, don't trash it! Stick it in your slow cooker, add water, onion, celery, carrots, herbs, salt and pepper. Let it slow cook overnight, strain solids and bam... you'll have an incredible homemade chicken stock. Full recipe to come.

I'm proud of my leftovers. You should be too.

Chicken Salad with Cranberries, Apple, Toasted Walnuts

Ingredients:

• 1-2 lbs. diced rotisserie chicken

• 1/4 cup chopped red onion

• 1/2 cup toasted walnuts

• 1/4 cup chopped cilantro

• 1/4 cup dried cranberries or raisins

• 1/3 cup diced green apple

• 1/4 cup diced celery

• 2-3 tbsp mayo or greek yogurt

• 1/4 cup olive oil

• Juice of one lemon

• salt and pepper

*toast french loaf slices, top with olive oil, chicken salad, sliced avocado and arugula & season with salt and pepper

 Directions:

Literally put everything in a nice size bowl and gently mix together.

Season with salt and pepper.

Enjoy as a salad, sandwich, or appetizer on a cracker