Despite my best intentions, I've only prepared 2 hot dishes--Mussels and Du Puy lentils. Fairly easy, but they do need spices and aromatics. Get the Bouchots if they're in season. In the past, we'd go to the Marigot market and pick up some boudin--both white
and blood--and heat them for dinner. Also kept a supply of cheese, deli meats and pates, smoked salmon and picked up a fresh baguette prior to dinner.

I'd say our best meals were the reheated leftovers from an previous Yvettes meal.