I know I’m not the only person gardening and cooking for one. I’ve learned that you don’t have to give up eating well just because a recipe makes too much food. I make full-sized batches of most things, including biscuits and cookies, and then freeze half for later. Sausage gravy as well as chicken, ham and beef stocks work the same way. Pour them into ice cube trays, freeze, and then transfer to gallon freezer bags. Use a few cubes at a time. Two cubes of gravy are just right for one biscuit. A single cube of chicken stock in a pan of vegetables is way better than bouillon cubes, and it’s a super flavor-enhancer for vegetable soups, too.
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