Food preservation! Canning, fermenting, dehydrating.
Canning is a bit daunting at first, and you need some space in your kitchen. But fermenting is literally salt + water in a jar, uses no energy (unlike freezing or boiling), and you can do just one small jar with the half-onion that would otherwise die a slow death in your fridge, or three gallons with the squash that was on sale.

My partner of 15 years has a girlfriend of 25 years. She’s been married for 30 years. We’re happy.