I had some white wine left over from the night the world was supposed to end, and since the world didn’t end, I had to figure out something to do with it.
This is how I wound up making wine braised potatoes with bacon.
I don’t know how I’ve managed to live this long without regularly eating wine braised potatoes with bacon, other than I so seldom have any leftover wine in the house.
Anyway, I only used a couple strips out of the pound of bacon I had for the recipe, so then I had bacon I had to use. I used some to make bacon, egg, and cheese sandwiches, of course. Then one afternoon Tammy was over around lunchtime, so I used a few strips as extra-fun flavor to start a quick tomato sauce to have with some pasta, which turned out really well.
I also had leftover buttermilk from a cake I baked on Christmas and leftover bread cubes from the rye boat I made for New Year’s, so that next night, I used the buttermilk to make homemade ranch dressing (which, once you make it yourself, will make you shun all manufactured ranch dressings for the rest of your life), and I made croutons out of the bread cubes (why anyone eats croutons that have not come out of a pan right in front of them is beyond me). Then I made a salad so I’d have something to put the croutons and ranch dressing on, but also while I was putting together the salad, I kept taking breaks to eat fresh croutons dipped in the dressing, which is evil and delicious.
I repeated this croutons-and-ranch-dressing thing almost every night for the rest of the week.
I still had some leftover buttermilk and cream, which I used to make clotted cream and lemon scones, which became part of the three-hour long breakfast Tammy, Tracy, and I had after our Saturday night of staying up too late doing Tarot card readings and talking, talking, talking.
And that’s really the best way to use leftovers.