The Jar is 1/5 Full

I'm not a pessimist!  I'm a Leftover Optimist and we're shooting for 100 leftover lovers the second time around.  We're already 1/5 of the way there!  Not bad since it's been only two days since we announced LEFTOVERS II.

Here are the details:

Leftovers

Serving Size:  Up to 5” x 7” – Can be smaller but NO larger 
Servings:   14 prints

Process:   Your choice - as long as it’s hand-pulled

Cost:    $12.00 -  (You receive a dozen Leftovers) 

Commitment Date:   January 15, 2011     
Expiration (due) Date:  March 15, 2011  

Spread the word, tell a friend! 
The more the merrier!

Try to Remember

Try to remember

Last year,  December (2009)

T’was the very  first time

Leftovers   were signed!

We foraged for scraps

In our flat file gaps

Since then things have changed

It’s all been arranged . . .

Now it’s time to decide

If you join us or hide

And bring to fruition

Another edition!

Okay, enough already!

Leftovers   is  BACK!

Well, here it is . . . and here’s the deal:

Leftovers

Serving Size:  Up to 5” x 7” – Can be smaller but NO larger
Servings:   14 prints

Process:   Your choice - as long as it’s hand-pulled

Cost:    $12.00 -  (You receive a dozen Leftovers) 

Commitment Date:   January 15, 2011     
Expiration (due) Date:  March 15, 2011  

Spread the word, tell a friend! We'd love to exceed 100 participants this year.

Leftover Mashed Potatoes

I always make a huge pile of mashed potatoes on Thanksgiving day.  It's really my favorite leftover.  In our family we turn them into mashed potato patties.  Add a little egg, maybe some curry, green onion tops, cheese, some bacon bits, your heart's desire . . . then dust with flour and saute in butter until golden brown.  Vincent captured my peasant ancestors enjoying this simple pleasure years ago.

Okay, that's a fib. The part about Vincent capturing my ancestors consuming leftover potatoes, that is.

The truth is, however, it's beginning to look a lot like LEFTOVER SEASON.  And I'll be announcing our second annual LEFTOVER print exchange very soon.   Bon appetit!