Leftover fish chowder: after dinner, sauté diced shallot and celery in olive oil, add a splash of wine, fish pan drippings, chicken or fish stock, and two small russets, diced small. BTB, RTS and cover until potatoes are done. Add ½&½ (or cream), greens if you like (I had beautiful kale and can't help packing in veg wherever I can), and finally the leftover fish (lemon pepper cod in my case). Heat through. Taste & adjust. Lunch tomorrow!