May I highly recommend keeping some tamales in your freezer? My lord, but they make a quick, delicious dinner when you’re maybe not so much in the mood to cook or otherwise inspired.
While Ernie would like to live on tamales and other carb-heavy fare alone, my dashing husband and I had both had late, big lunches. So, instead of tamales my aunt threw in a plastic bag for us to take home after my cousin’s graduation party last weekend (thanks Nancy!), we tucked into this lovely spring salad. 
Mixed baby greens, thinly sliced raw asparagus, and a generous few handfuls of fava beans (see how to double-shell them). Each item tossed in a vinaigrette made from 3 parts left-over artichoke-curing olive oil and 1 part left-over vinegar from pickled garlic before the whole thing was sprinkled with some slightly over-toasted pine nuts. I used the last bit of that dressing, itself made from the last bits of the last jars of each from last year’s batches.
So Sunday’s complete insanity will pay off with much delicious vinaigrette as well as scads of impressive antipasti plates. That’s a real comfort.
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