Oyster stew. I've already cooked the bacon, celery, garlic and added the oysters, liquor, and half and half. It's in the fridge now and should get 3-4 hours to let the flavors develop.
I made this before, but it wasn't until I had it made one time and just wasn't hungry right then. After sitting in the fridge for several hours, I was amazed at the stronger oyster flavor just from letting it rest awhile.
I started using that technique for all my soups and stews. It's not necessary to keep it in the fridge overnight. If you make your dish early in the day and refrigerate it for a few hours, you get the same result - a richer, more flavorful dish.
If you can't see the bright side of life, polish the dull side.