Me too, Arielle. At least I've been fastidious in using my white board on the side of the fridge, where I write it all down and put a * beside it if I want to use it sooner rather than later. I'm worried about meat prices and availability, so I haven't been too shy restocking.

There's pizza sauce, Italian meatballs, red and green bell peppers, plus some ancient pepperoni in there; so I'm going to make a pizza casserole sometime in the next week. I've found that for the most part, meat that gets a bit freezer-burnt can usually still be resuscitated if you drown it in enough liquid or sauce.... and maybe cheese.

Verbena, there are probably decent recipes out there, though it's a little higher carb than I'd like to go. I looked them up on the site, and they make them with cassava flour and potato starch.