After Thanksgiving, odds are you’ll wind up with a huge portion of some food you rarely cook with, like cranberry sauce. And sure, you could smear the sauce on toast or make yourself a Ross Gellar-caliber Thanksgiving sandwich, but those really only use a tablespoon or so of cranberry sauce at a time.
Having people over for brunch always sounds like such fun. I imagine waking up when the sun is just rising and doing a bit of yoga while the coffee brews. I’ll then start to whip up a meal: fluffy quiche and popovers, fruit salad of course, and maybe a quick bread or two. I’ll be sticking fresh dahlias in a vase when the doorbell rings at 11 a.m. on the dot and greet my friends with a glass of fizzy punch.