Cold roast, mashed potatoes, red pepper sauce

Cold comfort. Leftover roast unheated. Leftover mashed potatoes with brown reduced wine sauce turned red by roasted red bell peppers, the kind that come in a jar.

The seasoning on the meat is Brittany sea salt, crushed tellicherry peppercorn, and cayenne pepper.

The sauce is a glorified gravy. This sauce is so good it'll make ya wanna smack yer mamma. But I don't recommend that, especially my mamma because she smacks back, and I mean hard.

* Butter melted in a pan until the foam disappears.

* 2 fresh bay leaves. This is a lot of bay for a small amount of liquid, but it's not going to be soak very long.

* 1 sprig fresh sage, a few leaves

* 1/4 diced onion, about 1/4 cup

* 1 clove garlic sliced thinly

* S/P/C

* 1 cup red wine boiled down to 1/2 cup

* 1 and 1/2 cup beef broth boiled down to 3/4 cup

1/3 teaspoon flour whisked in vigorously

Simmer all this until it's sufficiently reduced and concentrated then strain into a tall mug or mason jar. This goes faster than you might imagine.

3 commercial bell peppers from a jar buzzed into the strained mixture.