Today I saw a bargain on butter, $1.50 a lb, and bought extra. But of course you can't buy too much extra because butter will go rancid and it doesn't freeze well.

But a good way to take advantage of a bargain on butter is to buy up a lot of it and make something that will freeze that you normally avoid because of the expense of the butter.

Like shortbreads, for example.  I think that's what I'll be doing with the extra butter: making and freezing Scoth shortbread, which is a very expensive treat to just buy it.

The same goes for eggs and just about any perishable food that suddenly becomes available but doesn't lend itself to freezing. Usually you can freeze something that uses it for ingredients.

In this regard, winter squash, including those nice littel sugar pumpkins: you can make and freeze some wonderful entrees with them.

Make a meatloaf mixture and stuff the squash and bake them, then freeze them.  If you have cut them in half and put some sauce over the top, they will keep their good looks.

A very inexpensive meatloaf can be made with ground turkey and cream-of-celery soup. Use about 2 medium eggs and a couple of cups of flour or oats or rice or broken-stale bread for the binder & stretcher, use the cream-celery soup for the flavor and sprinkle chopped onion and fresh ground sage over the top. Stuff some winter squashes and bake for about an hour at 350F (Longer if you make a lot of them at once).

Remember, the oven will cost just as much to heat up for one item as for many, so go ahead and fill it. make things like meatloaf a day or two ahead, then when you are baking pies, bake the meatloaf at the same time.