A few weeks ago I needed fresh basil and couldn't find any so I strew a few seeds in a pot and now I have lots of basil. I've been thinning the plants as I use them. And I will pick and dry much of this crop because they won't survive the first frost. They're in several pots so one will attempt wintering in the sunroom (and will last for a little while before it dwindles), and one will go into the greenhouse where I hope to remember to go water it. I have a lot of oregano here that I picked and dried and use all of the time. When I am making things like focaccia or pizza I go pick fresh and chop and add it.

It took me about a week of careful meal selection to draw down the fridge contents since I'd ended up with more than usual after a happy return to more cooking when the weather cooled a couple of weeks ago. I have frozen jars of beans now and a container of rice that I'll use with meals for a few days. I tend to freeze meat in small portions (whole chicken breasts, leg quarters, beef cut into one pound pieces or into single serving size. I thaw a pound if I'm making soup or beans or something like that.)