Currently in a slow, low oven

One ramekin with over a dozen whole shallots, peeled and trimmed, in balsamic vinegar and extra virgin olive oil

One pot, lid on, containing navy beans, vegetable stock, chopped Vidalia onion, molasses, tomato paste, sugar, sherry wine vinegar, moscato wine, powdered yellow mustard, powdered garlic, cherrywood smoked salt, and extremely light dustings of white pepper and cocoa powder

One foil-wrapped sweet potato

Expected results come the morning:
balsamic shallots
base for a balsamic dressing
vegetarian/vegan baked beans
one very sweet sweet potato

It has been over a decade since I last had balsamic shallots, and I adore them. This will be my very first time making them. Come to think of it, it's been at least a year and a half since I last made baked beans. As for balsamic salad dressing? The last time I made a balsamic vinaigrette was earlier this week.