I have taken to calling some of the meals I present "bits and bobs." NO matter what the meal, making a bit of this and a bit of something else and a bit of a third thing -- well, it is partly about portion control, it is partly about creativity with whatever is in the refrigerator and pantry, and it is partly making the plate look good. It is "bits and bobs," a sometimes irritating phrase and often apt for what is emerging from the kitchen wherever I am at any given moment.
Bits and bobs -- google it -- and you will find this definition. And yes, I know that dribs and drabs sounds worse, and that the original likely pointed to kinds of coins. Here, though, it is a solution to dining and cooking dilemmas.
What counts, you ask? Here an examples of a bits and bobs plate for brunch:
Potato salad made with 2 potatoes, one egg, a dollop of mayonnaise, and whatever easily chopped veggies are in the drawer, served on top of a bit of chiffonaded whatever else is in the fridge. I like radish when you have it, but see below
Roasted mushrooms (at around 375 degrees, with olive oil and salt til they take on a real roasted quality), mixed with lavish amounts of parsley, and served atop a thin slice of feta or cheddar (or whatever you have in the fridge.
Very thinly sliced radish (preferably a large black one, but hey, this is a bits and bobs plate), laid on the place, with fresh peas (I think that is what a neighbor left for us) chopped into a salad dressed with rice vinegar
And, I am not sure what else would go on this plate. It probably needs a protein of some sort. And perhaps a bit of a fruit salad? In that case, I would take a small container, put in some water, some sugar, and some minced ginger or mint or basil. Shake like made into simple syrup. And, pour over a small amount of blueberries. Garnish with a leaf from the heb!
And what to drink? Perhaps a mimosa?
Remember: only a bit of each, with a bit defined as a few mouthfuls. Except, perhaps, the mimosa.