A weeks worth of meals made up of post brunch-party leftovers. Turns out one of my favorite dishes, Israeli couscous and eggplant salad, which is rich especially after I add some mint-infused oil, pairs quite nicely with the acidity of fresh meatballs in tomato sauce. Then some gourmet grilled cheese with a mixture from cheese plate leftovers on sourdough, refrigerator soup livened with the rinds from the aged gouda, and that frankly mediocre champagne-based salad dressing got us through the whole week. And the bottled party gifts just keep on giving. Lovely start to the new year!