I wish I could, but I have a teeny tiny freezer, that only just barely has room for the things I already keep in it. Once I get settled down somewhere, a real freezer is high on my list of priorities.
And I have nothing against salads per se (in fact, I think most vegetables are at their best raw), but I don’t like bringing in multiple containers for my lunches, so if I want anything hot in there, the veggies are going to be hot, too.
But as for the a la King: It went pretty well. I added a bit of bonestock I had frozen to the bechamel, and mixed in a couple of bell peppers, a big onion, a small can of mushrooms, a can of chopped tomatoes, and a pound of peas. I seasoned it with celery seed, garlic, parsley, rosemary, sage, and thyme, plus salt and pepper, though I might have gone overboard a bit with the celery seed.
And I think it would have gone better with dumplings rather than rice: I’ll know better for next time.