Maybe you could bake a few berry-filled items with the intention of just freezing them, and if you decide to eat some, well....!
Cinnamon is a biggie here, too! Love it, but also it's good for us, so win-win!
I loved potatoes with everything. I just loved them, period! You could also make potato salad! We'll call it Winter Potato Salad! :-)
I freeze celery 2 ways.
1 - For making with food, like stews, Asian dishes, etc. I cut them as you normally would, saute in olive oil and salt until about 1/2-3/4 cooked, then freeze them in meal-sized amounts.
To use, just add to food and finish cooking with the dish.
I like it for 2 reasons - I don't have to cut every vegetable on earth before making a meal, which was my lot for a really long time. And, because I can only keep celery, and other vegetables so long. This way I have celery, broccoli, etc, even when I haven't shopped in 2 months.
2 - I wash the whole celery before cutting it up, then cut off the bottom, top knuckles, and leaves. These I put into a gallon sized Ziploc freezer bag without cooking, just washing.
Then, when I make a stock/broth, I just put them all in, still frozen. I figure that it doesn't matter what the texture is when they thaw, as I plan on straining them out anyway. And, they make a great broth!
So people suggest just freezing a whole piece of ginger, then grating it into food, and returning the unused portion to the freezer. But, generally I slice them, and wrap them in 5ish pieces per packet. Then, when making food that I used them in, I just unwrap and put into the pan.
I have been thinking to freezing some on a sheet tray, then dropping them into a bag, so that I can pull out a single piece at a time, because I remembered that I do have a use for single slices. Ginger tea, my own version of Chai, and my broccoli-garlic soup. You can't put too much in that brothy soup, and you can't leave it in the pot when you have leftovers, or it becomes inedible. And I really like ginger!
Those sandwiches sound great! I'm a mustard, onion, and lettuce person myself.
Yes, so many food projects, and they are still pending. Don't worry, we'll get to them. In the meantime, your meals sound good.
I love that you do that with your coffee.
Some people look down their noses at fishsticks, but I actually love them.
The overcast days will take their toll. I'm carefully upping my dose of D. I'm at 2,000 IU's, and it's not a problem so far. I'm glad that you are adjusting yours.
Oh, I love grilled cheese sandwiches and cheese and crackers!
I'm not fond of the cold, either. Maybe it's my thyroid, but brrrrr!