Sunday seems like a good day to use the remains of the week's meals in an efficient and delicious way. Tonight will be fridge soup, but first brunch. Homemade smoked salmon, Greek yogurt, and pesto combined to make an omelet filling; leftover roasted potatoes (and the whole cloves of garlic they roasted with, sliced) made home fries. It's honestly impossible to imagine a more delicious omelet: unctuous and creamy inside, with the deep yet delicate smoky fish, rich yogurt and intensely vibrant pesto all combining with the hint of truffle oil I beat into the eggs. The only thing missing was a micro-greens salad from the garden, but I didn't get out there until later to clear some snow away and pull back the plastic so all the greens can get some fresh air and sun in the mild weather we have on tap this week.