I just had a fantastic realization- we have homemade chicken and sausage gumbo in the freezer. Yay- this will be so much yummier than take-out! So, here’s my Friday afternoon tip- when you are making something that takes time but you know you like it, make lots and freeze. We do this with gumbo, the cherry-cardamom scones I’ve talked about, the coriander flatbreads (froze them unbaked), etc. I also do this when I’m canning fruits or jams. Do you know what’s good in the middle of winter? Brandied peaches that were made the day you bought the peaches from the farmers market!