Good thread , I'd thought about starting one of these for a while.
If you chop the very far ends of a garlic clove then put it in a small container and shake it really hard, the skin comes off itself, which saves you getting garlicky fingertips. Alternatively, if you have a good garlic crusher, you can just crush it while it's in the skins.
Leftover red wine that's not going to be drunk and is at the risk of going off - pour into an ice cube tray, freeze and add to recipes as required.
When baking fish, put a bay leave underneath, for added flavour.