This is a pantry meal. Pound of ground beef I thawed a few days ago without a clear design on it. Tomatoes I picked and froze this summer, when I blanched and froze the collards, also, for my future convenience. The onion is from the winter farm share, Parmesan, butter, and fresh herbs from the local supermarket, and the other aromatics—garlic scape pesto, basil pesto—preserved last summer and frozen in ice cube trays and teaspoon sized pellets. The pasta is brown rice fusili from our gluten free days. I was thinking of making pasta from scratch, and I have the ingredients on hand. Maybe Tuesday, when the storm comes and there’s nothing else to do, I’ll try that project.