Take one pint mason jar of leftover lentil/lamb/mushroom soup (made from leftover lamb braised with mushrooms), one pyrex half-pint dish of leftover braised cabbage/onion/carrot/tomato, and one of Matt’s Meat’s good homemade German sausages. Dump them all in a pot, stir, add enough water to bring to a soupy consistency and simmer until the frozen sausage is cooked. Chop up the sausage into smaller pieces, make some toast, and you have a delicious lunch that will last for several days. When we were kids, Monday was Garbage Dinner night, a name we found hilarious in that way that kids love a…