Leftovers again tonight (yes, there’s a pattern of too much food on weekends, and also of me refusing to waste, and the leftover-haters have somehow acquiesced, lol).
We made a Mexican-ish spread for Saturday’s dinner with guests over - enchiladas suiza (cheese inside), black beans and rice (this was actually Cuban congri using the sorta-recipe from friends who brought it over the previous weekend), chicken in a green mole (my mashup of a Rick Bayless recipe and my shortcut verde sauce using tomatillo salsa), and esquites (actually following a recipe, lol).
Tonight we’ll have the leftover congri, chicken, enchiladas, and some roasted cauliflower for a fresh vegetable.
Oh, I also had a little snack before dinner - toasted and charred homemade bread with fresh ricotta, olive oil, s&p, and a drizzle of honey. Y.U.M.
