My love affair with leftovers is at its annual height around Thanksgiving. Opening up the fridge the day after the feast and putting together the perfect turkey, mashed potatoes, and cranberry sauce sandwich is something that I’m definitely thankful for. Today I got a head start on eating up every last morsel of food by finishing off the Mexican-style sea bass my dad brought home from a business lunch at Cantina Laredo. The fish came with a spicy vegetable medley, rice, and charro beans. Good choice, Dad! When reheating a delicate fish fillet like this, I usually pop it in the microwave for 30 seconds to a minute to heat through, and then briefly broil in the toaster oven to re-crisp.

Tomorrow I’mheadeddown with my family to my husband’s family’sranch for aTurkey Day full of togetherness.Have a delicious long weekend!