It occurred to me that I have been wasting too much. I buy a carton of cherry tomatoes and a fair amount go bad before I use them. I buy a thing of white mushrooms and half of them get too brown before I use them. Of course, bananas.
It occurred to me that I should be roasting the extra cherry tomatoes before they get to the throw away stage. Same with the mushrooms. Sautee and then use or freeze. I made some low fat (kind of ) bearnaise sauce with milk I would not have used. I froze that.
I bet there are a million other ways to work with ingredients to extend their life. And then refrigerate or freeze for later use.
Any other ideas like that I'm not thinking of? And ways to use the preserved ingredients?