Potatoes au gratin with kielbasa.
I've got red potatoes that I will slice and boil in the garlicy stock I made, taking the stock out of the freezer and thawing in the pot on low, cooking the potato slices, and returning the stock to the freezer.
I'll layer them in a casserole dish with the kielbasa slices, and top with some leftover homemade pimento cheese that I want to use up.
I use the red potatoes because IMO they have much more flavor, and the slices hold together when cooked this way.
If you can't see the bright side of life, polish the dull side.