Before

We made a clean out the fridge dinner tonight. Pretty impressive for us, considering that this involved no trips to the grocery store and no recipes. Ham and Italian sausage hash, roasted broccoli and cauliflower with feta and kalamata olives, and puff pastry with sautéed apples and cream cheese glaze.

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Things we’ve already learned: yes, acid does make a difference (thank you Michael Symon), taste while cooking (first meal in who knows how long that nobody needed to salt at the table), use a bigger pan and higher heat (Anne Burrell speaks the truth-brown food tastes better), color is important (hash is really taupe without bell peppers), and our phones take both video and pictures (oops).

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