Tonight for dinner we had Hawaiian Haystacks. If you’re not familiar with these they are a build your own dinner on a base of rice, short grain brown rice in this case. The topping options we had were: peas, corn, sunflower seeds, pineapple chunks, black olives, grated coconut, Chow Mien Noodles (junk food and totally optional). All of this was topped off with the Chicken Style Gravy from The Passionate Vegetarian. The gravy and rice took a bit of time and as such are most efficient when they can be passed on to other meals too. The gravy will be used in a Vegetable Pot Pie tomorrow, and the rice saved (in the freezer) for a rice and bean salad on Tuesday. I find that anytime dinners can build on each other this way we eat better while investing less time than if everything is made from scratch just for that meal. Another thing I like to do once during the week instead of on an as needed basis is wash all of the salad greens, dry them well and store them in bags with a paper towel and all excess air squeezed out. The lettuce lasts a lot longer this way and stays in wonderful appetizing condition as well as being very convenient when we need some for sandwiches or salads.