Slice and dehydrated some!

Dehydrated mushies can be kept (long shelf life) to add to meals. Or put them through a food processor to make a powder (takes up much less space, if that’s an issue for you) which is great for extra flavour in soups, sauces, casseroles, etc.

Prequel to Wall-E.

You can boil them to extend shelf life. Once a food is cooked, you have another week (approximately) to use it before it goes off - maybe a little longer for eggs still in unbroken shells. Boil them, store them in the fridge, and add them to meals over the next week.

If you already have the cheese on hand, do an experiment. Cut off a piece and freeze it overnight. Next day, defrost it and see how it is. Because the issue you’re concerned about is change to texture or taste after freezing and thawing, you only need to leave it long enough to be fully frozen through - not as long as you normally would for storage.

(You wouldn’t want to buy a bulk size piece of meat/cheese just to experiment, but if you already have some on hand it’s worth trying for yourself to find out if you’ll find the result satisfactory.)

So I’m an American expat living in Australia. Australia has had the option to file directly to ATO, electronically, longer than I’ve been here. (Google suggests since 1999? So, more than 20 years.) It’s an easy process if you have a straightforward tax return.

It never ceases to amaze me how far behind the rest of the world USA is in some things that just seem like really obvious solutions. Like… Why wouldn’t the IRS want to get tax returns filed directly from the tax payers, skipping the middleman? At least for simple returns. More simplicity, less confusion all around if they get everyone onto the same system. Less paper to wade through, by significantly reducing paper returns. Etc.

It just seems like such a no-brainer. But I guess that’s why it doesn’t work in the USA. >.<