BeeZee

Took leftovers from last night's nacho-fest dinner to work for lunch - no photos, but it was a fun lunch. Made sort of a torta with leftover refried black beans, shredded chicken, salsa, and avocado which had a squirt of lime added. Thankfully had the kitchen to myself so no witness to the finger licking!

Skillet chicken with lemony orzo, chopped frozen kale simmered in the mix as well.

Came home after work on Friday to a large, heavy box that had been delivered that afternoon, addressed to my husband and I. The contents were a large gift basket of fruit (from Costco) from our neighbor. Last weekend I had shoveled her driveway and I guess she saw me on her Ring camera. Quite unexpected, and lovely.

@SLB, I like the color of the new tablecloth better overall, as well. Agree also that having the leaves in the table makes it a junk collecting platform (oh, so much space, I'll just put these things on the one end and I still have plenty of space to sit on the other end...)

I had a container of soup lingering in our office freezer for a really long time. Probably a year. Finally defrosted/heated it today, I had sort of forgotten what it actually was. I had made soup (chicken broth) with some leftover Greek salad and grilled veg, greens (likely romaine), grape tomatoes, chickpeas, grilled zucchini and red pepper and a little feta (which had disintegrated, but added good flavor to the broth). Thank goodness for the little tomatoes and red pepper strips, it was sort of olive greenish, but it was actually very tasty!

Food pyramid as sponsored by McD’s.

I actually used a small amount of our leftover turkey from Thanksgiving, had some jarred red mole sauce so I threw in the chopped up turkey after simmering some veg and beans.

@blue_dolphin that combo does sound delicious. I wonder if you could riff on it and use some salsa macha to cover the spice and the peanuts...hmmm

I'm spoiled, the imported ones that my BIL brings during the holiday season are so good...they aren't hand made, but good quality. A local Italian deli had an Instagram reel showing shelves upon shelves of imported varieties, I'm trying really hard to stay away. BTW, I had the brilliant idea of using two pieces to make an ice cream sandwich, like how they sell gelato in brioche in Italy. (oink oink)

@Mjx, I know what you mean, I've had plenty of the square knishes and the dough is pretty thin so I think the potato filling fuses slightly with it. I think because the fried ones cook faster, the filling stays more "fused" to the shell. The round ones definitely have more of a thicker dough/crust aspect and do separate from the filling, but they are usually baked.

That's a borek, not a knish - which is certainly delish in it's own way. But my Jewish Bubbie would smack you for suggesting it as being "knish like"😄

Most of the square knishes around here (NJ) are made by Gabila’s, and are fried. I found this recipe which looks plausible, but I haven’t tried it: https://www.copymethat.com/r/p3LZOk5l/gabilas-style-potato-knish-developed-by-/?is_macua_ios=1 They do have a thin crust rather than crumbs.

My sister had brought over some Hachiya persimmons at Thanksgiving, I had only had Fuyu variety previously. It's pretty obvious when they aren't ripe enough, as I'm finding out. Those tannins!

“Birthday Cake” Rice Krispie Treats-kids love sprinkles . Cut up that big pan into squares. Low effort, looks festive.

Salad for lunch - basic mixed lettuce, steamed shrimp, diced mango and a gingery dressing.