sausage, pudding, and rice

The gumbo has been more or less ready to go since earlier this week, when I consigned it to the fridge to allow time to pass and flavors to marry. Tonight, the night before I lug everything to the office the following morning, I have three things that need doing:

1. add more sausage to the gumbo
2. make bread pudding out of my failed batch of cornbread
3. cook some dang rice

I'll be doing all three of the above things tonight, and in that order. Rice must come last because I have no intention of sticking it in the fridge: in the fridge, it'll harden and start to dry up. At the same time, I don't want my rice to sit in my warm apartment for too many hours because there's a chance it might start to go bad right inside the container. That's why the rice is being done last: so it sits on my dining-room table for the least possible amount of time.

I've invited the entire office—all four teams of us—to this little event tomorrow at 1:30 p.m. We don't seem to have a full complement of staffers these days, so we might not reach 30 people, but that's fine: I know what to do with leftovers.

Fingers and tentacles crossed.