Tuesday, November 16, 2010

Mise en Place

(Ranger Mike Designs)
I love the phrase “mise en place” – a culinary term, yet also a life lesson: “Everything in place.” Technically it means that before you prepare a dish, you have all the ingredients, bowls, and appliances you will need in one space.

As I conquer adult AD/HD, that culinary phrase takes on a whole new meaning.  I plan to apply “mise en place” on a daily basis – starting with my kitchen.  Last night was productive.  I tackled an extremely cluttered pantry that had cans of soup which had expired in 2008!  How empowering to clear that mess and put everything in order.  I can now open the pantry and see what items need to be replenished.

I have begun the process of preparing for my Thanksgiving Dinner.

Here’s what’s on my menu, what’s on yours?
  • Appetizer:  Baked brie with apricots
  • Entrée:  Turkey, homemade cornbread dressing, green bean casserole, mashed potatoes, sweet potato casserole,
  • Dessert: Traditional Southern Pecan Pie 

Do you have any special tips for “mise en place” for your meal preparation?

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