Today I had some leftovers, from yesterday.
Last night I had my Mexican dinner with a couple of friends. Only one large avocado's worth of guacamole (the other 4 were still rock hard!), while heating up that venison liver in chipotle sauce (made with that salsa negra of Rick Bayless), and a simple sauce I made with guajillo chiles, tomatoes, and a pound of chorizo made with venison. Both of these dishes had about 2 c of okra added, to stretch them, and add vegetables. The father gave me the venison this time; the son the last season's venison. I heated the corn tortillas on one of my gas burners, before taking them over there. Served them with some colby, as well as some queso panela.