I bought tomatillos, cilantro, and poblano peppers on sale right before Dia de Muertos, planning to make a pozole verde last week, but the pozole blanco I made on the 2nd was a big batch and we ate it for several meals, so I didn't need to make the pozole verde. The produce was still good, so today I blistered the tomatillos and peppers and then made a salsa verde, adding in half an onion I had in the fridge plus the juice of two free limes I got from a neighbor. I'm using half to make shredded chicken today, and froze the other half. It's a big batch of chicken, so I will freeze some of it to use in tamales later on. As a bonus, this is boneless skinless chicken legs I paid less than $1 per pound for on sale and then froze.
I created my Thanksgiving centerpiece using a thrift store pedestal bowl and pomegranates off our tree, which I had to pick last week before the rain (a heavy rain will split them). I added two deep red candles leftover from last year, held in thrifted candlesticks.
One of the trailing vines on my pothos got unhealthy in the middle, so I trimmed it back, but kept the healthy portion at the end and am rooting a new plant from it.
I had whole wheat toast for breakfast, from bread I baked with flour I ground. It saves money and taste good. I topped it with macadamia nut butter, which I have left over from making macadamia nut milk for my oldest when he was home over the summer (I got a big jar at Costco and it makes the best tasting cheap non-dairy milk).
I inventoried the outside freezer and then made a meal plan using all of the meat in it. We shouldn't have to buy meat until January, unless we see a fantastic sale and decide to stock up. I also planned out our Thanksgiving meal -- we're having a small group with only four people who eat meat, so I'm going to do a bacon-wrapped pork tenderloin. I shouldn't need to spend very much additional on Thanksgiving.