Nancy, my half-and-half container says you can freeze it. I really don't recommend it, though, unless you have a good homogenization device. As I said, I froze cream for making butter. Part of the reason I did this was that the cream came from those lousy holstein cows, so a gallon of milk only had about a cup of cream. I'd put it into a quart jar, then stick it in the freezer, then the next gallon I'd skim and repeat the process until the jar was full.

The great thing about freezing before making butter was that by the time it thawed, the heavy, super-thick cream was on the top, with a lot of the liquid in the bottom. This is why I don't think it'd be a good idea to freeze half-and-half.

TeresaMay, it's the only way to shop! I was raised by a mother who hated grocery shopping and there were times when we went only about every other month. We raised a lot of our own food, and if she needed something like lettuce or milk she'd have my dad stop at the store on his way home from work. I shop monthly except for produce, which I usually pick up every two weeks. And when something's on sale I always buy extra. Generally speaking we have enough non-fresh foods we could pretty much last a month in this house without ever going to a store if we really had to.