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It’s time to do something with the rest of the mashed potatoes. As I often do, I start with someone else’s recipe and change it in my head before I get from screen to stove.

Amounts are approximate; I’m pretty much an “eye and dump” cook.

• 3 cups turkey stock made from Thanksgiving turkey bones
• 1/3 cup milk
• 3/4 cup shredded carrots
• 3 cups leftover mashed potatoes
• 4 oz. whipped cream cheese
• 3/4 cup shredded cheese (Mexican blend, but use whatever you like)
• salt and pepper to taste

Thanksgiving is over and company is gone, back to our regular programming.

I have so many burger patties of various types in the freezer I think I might as well make one day a week Cheeseburger Day.  Let’s call it Thursday.

Monday
I made turkey stock yesterday, so I’ll use that to make this: Homemade Potato Soup
reality: I got a different recipe and tweaked it but basically had potato soup.

Tuesday
Tamale Pie
reality: I didn’t look at the recipe closely and neglected to buy milk in a timely fashion.  Tuesday becomes Wednesday, and vice versa.

Wednesday
leftovers
reality: grownups did our own thing, kids were gone

Thursday
Newly appointed Cheeseburger Day.
reality: Tuesday’s tamale pie

Friday
Lemon Garlic Tilapia has been shunted now for two weeks.  Good thing it’s frozen fish.
reality: leftovers – fridge is emptied of those now

Saturday
The ham dinner I planned last week.
reality: pizza

Sunday
leftovers
reality: Thursday’s hamburgers (out of cheese)