I hope you had a lovely Thanksgiving and that you enjoyed every moment with your loved ones.  The food took a backseat to the time I spent with my three kids and my husband, as well as family and friends.  Don’t get me wrong, I love a delicious feast, but I was beyond grateful that we were all together.  I took the rest of the weekend “off” in the sense that I pulled away from social media for a few days and didn’t really cook too much.  We repurposed leftovers the entire weekend, turning turkey and green bean casserole plus homemade turkey stock into a turkey-mushroom-green bean-barley soup.  I combined leftover stuffing and eggs for a strata of sorts. And I made a huge braised root vegetable salad with fresh greens and a light vinaigrette.  My daughters got creative with pumpkin pie, frozen bananas and almond milk for smoothies as well as cranberry sauce on yogurt. In my notes for next year’s Thanksgiving, I will put in all caps that I make too many desserts!Continue reading