There's been a perfectly drinkable bottle of wine in our fridge, open, for two weeks. I'm not sure this has happened before.
This is another staple in our household, fairly easy to throw together (once you're done fighting with the squash), hearty and satisfying. There's not a whole lot to the recipe here. This is about a pound worth of butternut squash cubed, a can of black beans drained, a chopped onion, all cooked together with some toasted cumin and some sort of stock base (I'm not sure which one Keith used). It pairs beautifully with some spicy, creamy polenta, and a sprinkling of cheddar and green onions. Oh! I forgot, since you can't see it here, but Keith topped each serving with one fried egg as well. What a wonderful meal - without having to stack the plate sky-high, we were both full and satisfied til the next morning. Perfect.