I have a LOT of soup. Made chicken stock for being ill this weekend, and potato-leek-Parmesan soup to use up those ingredients.
More importantly, I have hampe de bison (hanger or skirt steak) and some high quality mushrooms, so I think I need to make something bistro-y with red wine and shallots.
Of course, I have to hold off on this because I'm getting my touch ups tomorrow.