Every once in a while I need a tablespoon or two of cream for a recipe. I don't take cream in my coffee (don't drink coffee anyway) so got tired of buying a whole container of cream only for most of it to go to waste - it does go bad eventually.

So now I freeze it - one compartment in one of my ice cube trays neatly hold a tablespoon (I measured one teaspoon, poured it in, and it was perfect - small tray, so I froze a bunch, popped them out and have them in a plastic bag in the freezer. This way I can just thaw as many as I need next time I want some for a recipe, and none goes to waste.

Scones, for example, are just not the same if you make them with 1% or 2% milk, which is what I usually have on hand!