Pita Parm

The Spoonstress has been working from home recently. That change has brought another welcome one: family lunchtime.

We recently had some chicken on hand from a dinner we made for guests. Because that recipe--Creamy Mac, Chicken and Cheese from Sarah Foster's Fresh Every Day cookbook--called for pulled chicken, it was in strips.

All the better for stuffing into a pita, pouring on some marinara sauce, melting cheese and topping with basil. That's just how my mind works.

The Spoonstress, though, has been enjoying this perk of working at the Forkquarters. As someone accustomed to frozen burritos at work, she's been cooing at my usual creations like this Pita Chicken Parm.

On that sandwich, I was glad that I saved a small cup of marinara sauce that came with a takeout stromboli. Thinking, 'You never know when it may come in handy,' I kept it. We may have to tell this guy; he'd be proud of that kind of utilization.