Use those ice cube trays for more than, well, ice.
Those tiny compartments are perfect for preserving single-serving portions of leftover condiments and ingredients that are too small to keep around in the fridge, but are too tasty (or expensive) to throw out. Once your cubes are frozen, pop them from the tray into a resealable freezer bag for easy access the next time you need a tablespoon or two. You may want to measure what your tray holds, so you can use the right number of cubes in recipes.
Bacon is good, and the fat is even better. Freeze the drippings left in the pan after Sunday brunch, then warm a cube of the stuff to whisk into salad dressing, tossed with sauteed greens (amazing with collards and chard) or drizzle on popcorn. Or pull out the stops and use 2 or 3 cubes to fry up potatoes. Chicken and goose fat, if you happen to have them, are like a hidden stash of chilly gold.
Freeze these smoky flavor bombs straight from the can, or whip them into a puree in the food processor first. Then keep them on hand to add a kick for meatloaf, stuffed peppers, bean dip, and mayonnaise.
Just about the only thing you can't do with frozen wine is drink it. It's practically perfect for so much else: Deglaze your fish pan with a wine ice cube, then add a dab of butter for a tasty sauce. Use it to punch up a beef stew or marinara. Add two or three to the pot when steaming mussels and clams. Or melt down a tray-full to poach fruit as its peak of ripeness.