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I am a wash by hand with soap and hotwater then rinse well with very hot water and immediately dry with a "clean" "dry" terrycloth bar towel. My first resturant job was as a scullion (that's what a dishwasher was called back in ancient times working in the scullery that's how old I am) and all glassware was hand-dried to get rid of any waterspots and I mean all glassware each and every piece, the water in the industrial dishwashers got so hot that the steam would scald you if you were too close. So now I only drink my wine and sparkling wine from a highball style glass my fav is a plain short wide vertical sided, they are easy to clean and dry too!

You could buy a pizza crust and make mexican pizza - salsa, beans, meat and cheese, bake and topp w/ guac, sour cream, lettuce tomatoes and crumbled chips.
Stuffed tomatoes or pepper - use rice, salsa, meat and top w/ melted cheese.
mexican fritatta.

Around here, tacos are often what leftovers turn into.

What are these mythical "leftover tacos" of which you speak???

I purchased some Riedels several years ago and I seem to recall reading that their recommendation was to handwash with warm water only and detergent was not recommended. I use a little soap, plenty of warm water, rinse, rinse, drain, and polish dry...can't stand water spots...too many years in the restaurant business. I have a friend who is very serious about wine and he does not ever use soap on his wine glasses. Something about crystal structure trapping soap residue...anyone know if that is true or myth?

Also, the thought of tossing anything hard like ice into my nice wine glasses or decanters makes me cringe. Not just the worry of breakage, but eventual etching. Same with the dishwasher...ever seen an etched water glass? Not pretty.

Of course in restaurant settings, city health codes demand all glassware, utensils, etc. must be washed with detergent, rinsed, and sanitized either by virtue of chemicals or heat...usually chemicals...I would think the problem with soap residue would be more of an issue with machine washed glasses. I recall a period of time when some restaurants would go through an elaborate ritual of "priming" a glass with a small amount of wine, discard, and then pour wine into the now primed glass, but I haven't heard much about it lately...perhaps abandoned as a waste of wine?

Taco salad, mexican "lasagna", taco bean soup... or just make and freeze burritos. A basic burrito freezes pretty well.

I say soup or a hodge podge chili. If you have any teen age boys around you could let them polish off the leftovers in exchange for doing some yard work for you!

@uselesscamper - As long as the crystal is air-dried properly, there's no smell at all (and no water spots!). I used this trick several times when working large dinner parties, and there weren't any complaints from clients or guests.

Cookshop is a great brunch. They have my favorite huevos rancheros in the city, and their baked french toast is something I crave(they have it on saturdays only). It's got a lovely sunny and modern atmosphere that's very pleasant. It's my consistent favorite at the moment. You should get a reservation.

Public is also very good. They have great food, very cool decor, and a solid drink list: http://www.public-nyc.com/drinks_lp.html It's also best if you have a res.

Freeman's is also a great brunch spot. Very solid food (they have my favorite artichoke dip ever) and great fun/freaky hunting lodge-esque decor, and they have an excellent drink list: http://www.menupages.com/restaurantdetails.asp?areaid=0&restaurantid=6015&neighborhoodid=0&cuisineid=0 You can't make a reservation, so you'll have to wait if you don't go early enough.

Egg in Williamsburg (N 5th between Bedford and Berry) has really terrific food but the service isn't great...but they're always packed despite this, which is a testament to how excellent their brunches are. Unfortunately, no cocktails at Egg. And it's a bit of a cliché at this point, but Clinton St. Baking Co. on the LES does do one of the city's best brunches (and there are always long lines).

> Most places don't have a liquor license, so I assume you mean a bloody mary or mimosa

By which I meant, "Some places don't have a liquor license, surprisingly. What are you looking for in a brunch cocktail? I assume you mean a bloody mary or mimosa."

Crikey, I consume 85 servings in a couple of weeks!!

My migraine triggers are hormones, red wine, dehydration and lack of sleep. I have to make sure that every day I get enough water, or the next day I'll have a killer migraine. And if I take an Imitrex when I first feel it coming on, that will get rid of it. But if I am pig-headed and keep telling myself that it isn't really a migraine, nothing gets rid of it except lots of time and sleep.