 If you can get all your mise en place done ahead of time, it makes for quite a bit less stress and mass and enables you to kind of spend time, you know, with the people you're cooking for. I use, oftentimes, lake crusade, cacote, and small pots. And to minimize space and waste and dishes, if you combine things in a bowl that you're going to end up cooking at the same time, you can just put a slightly damp paper towel over your vegetables before putting in the fridge. It just keeps everything moist and prevents it from drying out.