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Addie Broyles Austin American-Statesman USA TODAY NETWORK When meat was scarce in the early weeks of the pandemic, home cooks adapted by seeking out new recipes, new proteins and new sources of ingredients. Once the supply chain caught up with demand, plenty of shoppers were still in the habit of buying up more than they needed to add to the growing stash of food stored in the freezer.  One thing that I ve learned as one of those shoppers is that keeping a closer inventory of the food in my house means using it. When I buy groceries and forget about them in the back of the freezer or pantry, it s more likely that by the time I discover them, they ll be damaged by frostbite or pests. (I had pantry moths once, and that caused a big enough headache for me to learn the lesson about not keeping flour around too long.) 

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