Much later in the day: Chili!
I make the stuff with mild canned chilis, whatever bean suits my fancy, plenty of ground beef with a dash of chili powder and Red Gold (tm) tomatoes, usually a can of the "chili ready" and a can of crushed. Real-chili types will find it a bit plain and look askance at the beans.
Tam convinced me to try some chipotle peppers in sauce (there's one lurking about 11:00 in the photo); three was more than enough for me and I'd suggest starting with just one if you've never tried them. However, the taste is just s-m-o-o-t-h and the smokiness adds a nice depth.
It's not insightful commentary, I know, but you've got to feed yourself in addition to the Inner Person. ...Plus I like to show off my 1337 k1tchen skilz, modest li'l gem that I am. Lemme at that can-opener!