I have often been told by my James that I should make spaghetti and lasagna and dishes like chili and then wait to serve them for a day. It's a great idea, but if I make spaghetti tonight for tomorrow night what in the world will we eat tonight?











From what I have read and understand its kind of like throwing a party. You know how the first hour is awkward? You have a gathering of all of your friends and they may not be friends with each other. At first everyone hangs out with who they know and mingle in little segregated corner mobs. That is until they have had a couple of drinks and the food is served. Now everyone starts to venture out of their own little safe friend cloud and see what the other components of the party have to offer. This is why leftovers taste so good!

Leftovers taste better the next day because there is a groovy relationship between say the garlic and the onions and peppers, but initially, well, they are just getting to know each other (like at the party), once they have a chance to hang out longer they grow closer. The seasonings, veggies and herbs do a "meeting" dance and by day two they are all entwined with each other making a louder noise than they did yesterday  just hanging out in the corner by themselves. It's a flavor pack! Now the science behind it is relatively the same, but get's a little more in depth. As the ingredients hang out longer they interact with the dishes proteins and other elements and then its just a great big ole, um, okay, I'll say it-ingredient orgy! And that just creates flavor dancing on your tongue, but remember, just like with any party that goes too long, it all can turn on you, by day five your dishes ingredients are not likely friends anymore and can make you sick, by this time its time to toss it and start all over with a new ingredient party.