I haven't a clue what's for dinner yet, but this morning I'm starting a beef stew. I've got some great stock and a couple of boneless chuck steaks to cut up, fresh celery, carrots, onions and garlic.
I'll cook it for an hour or two, then cool and refrigerate. By dinnertime, all the flavors will have soaked in. Reheat and voila, dinner.
BUT, I also picked up a package of 3 big links (1#) of boudain. I haven't tried boudain and I'm anxious to know what it's like. I'll be baking one of the links today - lunch maybe.
I also need to cook up a corny cornbread to go with the stew. I use creamed corn instead of milk for a really rich cornbread. It does tend to take a few extra minutes made this way. Just use the toothpick test.
If you can't see the bright side of life, polish the dull side.