Often I make a meal from a combination of small leftovers. Some of these combinations are highly unusual, but I seem to have a sense of how the final dish will come out well — even though it would not appear so on first glance. Such was the case today for my lunch.

I’m reasonably confident that no one else on the planet made this dish today. Ingredients:

• leftover homemade Chestnut Tagliatelle with Asparagus
• leftover sautéed Lion’s Mane Mushrooms
• cooked Ranch Gordo Ayocote Blanco Beans
• mild Portuguese Chorizo
• cooked Beet Greens
• white wine from Cyprus, made from Xynisteri grapes

I just put them all in a pot with some water, heated it up and served the meal — weird, obscure, and delicious.

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