I've learned how important it is to have a well-stocked kitchen. There are certain things one should never be without. They include chicken, vegetables in season, fresh herbs and a wide range of sauces and seasonings. The challenge- and this is going to take some smarts- is to balance the need to have all this stuff to hand against waste. I despise waste. I think it's immoral to throw food away.
But it must be doable. Our mother's couldn't afford waste- and they managed without fridges or freezers. I'm just old enough to remember a time when perishables were stored in a cool room- a sort of walk-in cupboard- called the larder. I guess I must have eaten a lot of rancid butter in my time.
We went shopping yesterday afternoon. We spent more than usual because it was a store-cupboard shop. I bought a chicken because I need to have chicken in the freezer. Also some lamb steaks and a piece of basa- also for the freezer. The basa (cheapest fish on the block) will go to make a fish curry or something along those lines. And I now own a bottle of tabasco.