Before I express all the reasons I’m thankful, I’ve got a slogan of the day for Thanksgiving cooks across the land. Repeat after me:
“This spatula is not a magic wand!”
As you’re reading this, I’m likely waving the spatula around my head, shouting these words, and spinning around the kitchen like a sword dancer. My husband, frightened, is backing away, grateful I’m not holding a chef knife.
What could he have said that provoked this crazy dervish display?
“What’s for dinner?”
But I’ll give my behavior a second thought. After all, he always does the dishes. When he pulls out the vacuum cleaner, he’s probably thinking the hose could fend off an attack.
Putting down my spatula, I’ll smile. We’ve got a lot of leftovers.
I’ll go to the fridge, thankful I remembered to buy tortillas, clever packages for bundling Thanksgiving Day leftovers into burritos.
The recipe I’m providing is merely a template. You may prefer using larger wheat tortillas, which are more commonly used when making burritos. I used corn tortillas for mine; I enjoy the nutty and seedy flavors of corn paired with healthy sweet potatoes and cranberries.
Additionally, you might have leftover gravy which could be poured over the finished burrito instead of the cranberry relish, yielding a lush and rich dish. Your burritos could be filled with green beans, corn pudding, ham or stuffing, all of which could be topped with Italian-styled cheese instead of the pepper jack I used — a Burrito a la Bologna, if you will.
I have much to be thankful for over the holiday season. But right now, another Thanksgiving slogan comes to mind: I am thankful for leftovers.