|(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?