one of the few tips I found a while back in a "live cheaper" sort of publication... Most of the book seems to depend on you not having a job so being home all day. That part doesn't fit my lifestyle, but this one was fantastic. When you prep veggies for a dish, like peeling carrots, or chopping onions. Put the peels, and ends that you aren't going to use in a ziptop baggie and put them in the freezer. When you have enough, dump the veggies in a stock pot, cover with water, and make veggie stock. You get all the flavor of the veggies, and you aren't wasting good veggies. You're using all the bits that you don't eat for your dinner. I also raid the baggie when I'm making chicken or turkey stock. I can get out bits of carrot, celery, onions, and pepper for the bird stock and not have to buy the full veggies. And when my veggies got missed in the fridge, and have gotten too soft to eat and still taste good, I break them up and throw them in the freezer. They're still great for stock.

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