Today it's down to the molded cranberry salad, which has been whittled from a large serving bowl to one a fraction of its size.
Before I'm drummed out of town on reckless eating charges, let me say that I've written a few food safety articles and know the drill. I keep hot foods hot and cold foods cold. I avoid cross-contamination at all costs, treating raw chicken prep areas as if they were hazmat zones.
But I also like to get as much mileage as I can from any big meal I cook -- and last Thursday's was a doozy.
(Apparently, I don't take many food pictures, either.)