This weekend, among other things, I made pesto. Two batches, with basil from our garden. One jar for now (in the fridge), one jar for later (in the freezer). Although, to be honest, the "now" is almost gone. We've been eating it on fresh bread and mixed with hummus and - my favorite - with radishes. I like this idea of now and later, on this small scale. I hope I can remember it and apply it to other things.