I meant to make sausage and cabbage and taters to eat separately. Mustard on the sausage, vinegar on the cabbage, butter and pepper on the potatoes. Cooked them all up together in the cast iron skillet my Aunt Lynn gave me. Added some soy sauce, plenty of garlic, shakes and shakes of black pepper. About the time the cabbage got soft, I tasted the pot liquor. That ain't three dishes, buddy, that's one fine soup.
Most of what I write works about the same. I'll think I've got three or four ideas that need working out, but actually it's all just different flavors in the same story. But you never can tell starting out.