blsmyself says
It IS hard to make less, especially when your favorite recipes make enough for four or more. When I do make a big pot of something, I freeze it (in individual servings), and then put it on my calendar, choosing random days anywhere from 3 weeks to 3 months out, far enough that the dish will seem new again. When I'm getting ready for the day and see "pumpkin-mushroom soup" on the schedule, it's easy to pull it out and know dinner is happily defrosting while I'm busy. Helps me avoid the 'freezer Bermuda Triangle' syndrome!
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