Our cold larder (okay, our refrigerator) had accumulated excellent leftovers from meals of the days before as well, and we had some fresh vegetables waiting to be put together for one or more dinners to come.  I took advantage of the bounty by combining all with two sausages from a package I had just purchased the day before;  it was not to be a mélange, but it turned out to be a homey treat on a chilly evening, its ethnicity indeterminate.   Also, I guess we could call it a warm picnic.

• cooked polenta from this tomato and sausage bake, topped with drops of chipotle Tabasco
• a roasted mix of celeriac from Norwich Meadows Farm, carrots from Whole Foods, shallots from Keith’s Farm, celery from Whole Foods, fennel fronds from Phillips Farm, one bay leaf from Westside Market, garlic from S.S.&O. Farm, rosemary from Queens County Farm, the dish topped in the end with chopped fennel fronds
• toothsome collards from this earlier meal of fried eggs over collards and polenta
• cranberry ginger chutney from our Thanksgiving meal
• spicy chorizo links (delicious, and so unexpected) from the Amish of Millport Dairy
• the wine was an Argentinian red, Argentine Revolution El Libre Malbec Mendoza 2012