I've been working my way through 30# of potatoes -- I bought 15# in mid-November and then got another 15# in anticipation of Thanksgiving and the fact that the house being cooler means potatoes don't sprout as quickly. But our Thanksgiving meal was canceled due to Covid, and unfortunately, the second bag of potatoes are all green-tinged under the skin, so I've been having to peel them for eating. In the past week I've made mashed potatoes with 10# (I do one 5# batch at a time) and after having them with meals I froze the rest in meal sized portions. Today I weighed out what I had left, which was 9#. I used 2# in an Indian spiced dish, set aside 2# for a Thai curry later in the week, and will make one more batch of mashed potatoes tomorrow.
Making the Indian spiced potatoes, I decided to use the 3/4 of a red onion I had in the refrigerator rather than cutting into a new white onion. The red onion was intended for a Thanksgiving salad that didn't happen, and I'd cut into it a couple of times for pizza toppings. The dish tasted the same, it just looked a little different. I only needed 1/2 can of diced chiles, so I froze the rest for another meal.
I'm making speculaas cookies today, and while the recipe calls for cinnamon, cloves, allspice, nutmeg, and ginger, I decided to just use cinnamon + pumpkin pie spice, since that's what I had and I didn't want to buy cloves, allspice, and ginger and then not need them again until next year. Really, a whole lot of saving money when cooking and baking is not being too precious about it. Baking the cookies will help warm up the house, which is good since today has been cold.
We also ended up with a second large bag of onions in November (I shopped for Thanksgiving that Monday and got notice of the Covid cancellation on Tuesday), so today I have 6# caramelizing in the slow cooker. I'll freeze these as small portions and will also save the onion broth to make vegan gravy for Christmas, as we'll have a guest who eats plant-based. All I had to do was use olive oil instead of butter to caramelize the onions, which I did anyway since my oldest has a dairy allergy and will be home for winter break soon.