My daughter Alyssah switched shifts recently. Lately we've been pre-preparing/pre-cooking and storing in the refrigerator or freezer for later. It's faster that way. All our food is in Tupperware but that doesn't make it any less delicious. For those of you who have asked, yes we have a rice maker. We buy five pound bags of rice (fine. fine. we pretty much buy everything in bulk except for the vegetables which we pick up every Wednesday from the crop share). We use a rice maker. After it's cooked. Let it cool. It keeps remarkably well in the refrigerator to use later for whatever - in our most recent dinner meals toss it cold in a frying pan over olive oil with vegetables, cheese, and soy sauce and voila you have fried rice. We also pre-make our soups and salads. Soups can just be reheated. Salads are eaten as a meal or a side dish, no extra prep necessary once it's made. Pictured is vegetable soup and edamame. We consume a lot of edamame. There's a plate of potato salad, mexicorn, and apples. My daughter's co-worker gave her sweet corn. We make a lot of things from corn. We eat a lot of fried rice. We also enjoy baked goods. Sometimes we make them ourselves. Sometimes we visit a bakery. We purchased thumbprint cookies (a lot of them) and cheese danishes. The last photo is a hummus, cheese, and vegetable bagel with a side of my Aunt Edna's pasta salad and ice cream for dessert. It's summer. We really don't want to heat the house up more than we have to but still want to eat reasonably well.