Last night's soup became sauce for tonight's pizza.
We always have dough in the fridge; crust, bread, whatever.
Pizza with rabbit sausage, foraged mushrooms, early fall onions, and old fresh cheese. The rabbit sausage came out of the freezer from spring. I ground it up with fresh sage and black raspberries when all that stuff was fresh, then the leftover sausage went in the freezer. I'm always amazed at how prominent the black raspberries come through. They're especially good in venison, but almost too powerful in mild meats like chicken or rabbit.
"Knowledge is power. Arm yourself."