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Michael Trew

On 3/27/2021 5:18 PM, wrote:
> On Saturday, March 27, 2021 at 1:01:16 PM UTC-5, Ed Pawlowski wrote:
>>
>> Last night I made a quiche for dinner. Bacon, onions, mushrooms,
>> Cotswold and cheddar cheeses. It was good out of the oven and the rest
>> went in the fridge.
>>
>> Today, I cut a piece and nuked it for lunch. It was more flavorful
>> today and tasted cheesier. Next time I may make it a day ahead!
>>
> It's not even remotely the same dish, but a few months ago I made the
> Cracker Barrel hash brown casserole. It was ok and I refrigerated the
> leftovers. The next day it was MUCH better, so chilling and letting
> flavors meld is beneficial to many dishes.

Especially chili; gets progressively better each day. No matter how
large, even in a 6 qt pot, I can't get it to last more than a week or so
when I make it. Recipe from a pre-war Better Homes & Gardens cook book.