Arlo and Janis by Jimmy Johnson for February 07, 2016

True, that!

Hope it’s been in the freezer!

Many dishes taste better after the spices have had a chance to get acquainted with the rest of the ingredients and decide just how they will cooperate.

By 2130, it will be perfect.

Morning Pizza, as an example.

Homemade soups and such always taste better the second time around.

Christmas of 2011….

Chili is another dish that is better later. I always make a huge amount and freeze it…..It’s actually better that way……It doesn’t stay around very long though, it’s too easy to thaw out and have hot bowl of chili on a cold winter day…….That’s how you do winter…..

Shouldn’t you be having New England Clam Chowder? Oops, that was last year…

The best thing about home cooking is that it doesn’t come with those annoying expiration dates stamped on it.

She looks like she doesn’t want to eat it now. Too late Janice!! you already said it was delicious.

Chili and spaghetti sauce are also better warmed up out of the freezer.

That’s called marinating.

May be marinated too much. I hope they don’t get ptomaine poisoning!

Lasagna and goulash taste better the next day too. Does Janice like aged beef? It hangs for weeks before it’s ready and it’s delicious!

Scientifically speaking, day-old pot roast has had a chance for the collagen fibers in the meat to break down and naturally tenderize the meat.

It’s called food poisoning.