at home with ann

I finally dealt with all the Thanksgiving leftovers.  In our basement fridge only beer and one package of brussels sprouts remained.  The original brussels sprouts had been part of a salad.  The first round of leftovers were repurposed into cole slaw to top pulled pork.  This last batch was looking a little sad in there when a friend gave me the great idea to serve them as an appetizer.  Roasted anything is amazing, and Jon, James and I pretty much inhaled these in no time.  Colin would have loved them, too, if his initial response to trying new foods these days wasn't an automatic "no thank you."  These were easy to prep and ready in 20 minutes.  It's taken longer than that to get the balsamic reduction out of my shirt.  Holding a toddler while eating is recipe for disaster.  You'd think I'd have learned by now, but my sleeve is currently sporting peanut butter from lunch, so clearly not.   Roasted Brussels Sprouts with Balsamic Reduction Ingredien

The day after Thanksgiving, you make the turkey sandwich with stuffing, mashed potatoes, gravy and cranberry sauce.  It's amazing.  The next day, you make the same thing.  It's slightly less exciting, but still good. By the third day, you want nothing to do with any of it, and still have a refrigerator full of leftovers. We hosted 20 people for Thanksgiving. Never mind the fact that I had never hosted Thanksgiving before and we don't have a dining room table.  It all came together and was great to have a crowd.  In my true fashion, I was worried there wouldn't be enough food and prepared enough for twice as many people.  And wine for four times as many.  Needless to say, we had a lot of leftovers. Here are a few ideas for repurposing all that delicious food without going out of your mind with boredom. Stuffing Muffins recipe from Budget Bytes Ingredients: 3-4 cups leftover stuffing 1/4-1/2 cup chopped ham or turkey 1/4 cup chopped spinach (fresh or frozen)