How To Use Up Leftovers
 

Tonight's dinner:

A soufle made by taking the leftover root veggie gratin (rutabega,
parsnip, carrot, turnip, with cream and goat cheese) and mashing it
with the last little bit of zucchini added to it. Then, salt & pepper,
some flour and some baking soda, and 3 eggs, whites beaten until stiff
and folded in. A little more crumbled chevre, too. Baked until puffy
and golden. It was really good and you never woulda known it was
leftover!

Alongside, white rice (leftover from Indian carryout during weds
night's cooking frenzy), the rest of the crab-artichoke dip, and some
fresh fruit.