Leftovers

Happy Thursday ladies. I am moved and humbled beyond belief by your outpouring of support and prayers on Tuesday’s post. It is taking a concerted effort to keep my spirits up, but I knew I needed to share because I know I’m not the only one in this position. We are all waiting for life to return to normal so we can get on with things and many of you are struggling with health issues as well.

I’ll be continuing to respond to your comments, but quite frankly, I’m often brought to tears by your kind words so it’ll take a little time:) xx

As I reached for this old white shirt yesterday, I paused when I saw that it was not a no-iron fabric. In fact, I had ironed it. Did I want to “waste” an ironed shirt to just stay at home? You bet. I don’t get dressed for others, I dress for me. I skipped a necklace and added my fun pearl earrings from J. Crew Factory which are marked down to $8.50. The sweater is old and the jeans are here.

Let’s move on to food because I don’t know about you, but it feels like I’m always in the kitchen these days. I’m cooking and eating more than ever because it’s a tangible way that I can nurture my family. I’ve also discovered it’s saving us money because I’m making sure we use all leftovers. This, in turn, is helping to stretch our food dollars.

Today I’m sharing a recipe I frequently make for lunch the day after we have fish for dinner. I’ve made this with salmon, cod, even mahi-mahi, so it’ll work with just about any fish. I’ve even made this is with a can of tuna.

This time I used a leftover Halibut fillet.

Gluten-Free Fish Cakes

Ingredients

1 leftover fillet of cooked fish

3 green onions, minced

1 egg

2 tbsp Dijon Mustard

1 tbsp horseradish

several dashes of Worchester sauce

1/3 cup mayo

2 slices gluten-free bread, coarsely grated

1 tbsp Old Bay Seasoning

salt and pepper

Directions

Flake the fish in a small bowl. Add scallions and gluten-free bread crumbs.

In a separate bowl, whisk together egg, Dijon, Worchester sauce, horseradish, mayo. Blend into fish mixture and mash together.

Form into patties and fry on medium-high heat until crispy.

Serve with lemon and/or cocktail sauce.

I will never win any awards for food photography because I can’t remember to take them before I start eating:)

We had it with leftover Acorn squash and brussels sprouts.

I suspect we’re all getting bored with our menus these days, so I thought it might be fun to swap some recipes. I’d love you to share one of your quick and easy recipes in the comment section so we can all get some new ideas.

I can’t help but notice how many stores are running huge sales with deep discounts. Retailers, large and small are all struggling so they’ve marked everything down. I am shopping a few of these sales but I’m not buying anything just because it’s discounted.

Talbots is having their great spring sale with up to 50% off plus free shipping in USA and Canada on orders over $75.

Ann Taylor is also giving 50% off your entire purchase, plus an extra 10% with the code TAKECARE.

J. Crew is offering 50% off with the code REFRESH

I ordered this dress in the navy in a small because all the reviews say it runs large. I’m seriously considering this watermelon stripe top to wear under my denim jacket because it’s just fun and I need things that are fun right now.

Are you cooking more than ever too?

If you like the sound of this recipe, please pin it to your Pinterest board.

Thanks for reading and remember to wear what makes you feel confident.