The name says it all. Mise en place is a French term for having all the ingredients prepped (in place)before you start cooking. Although I do like this idea and try to have my mise en place ready before cooking, the truth is I’m often madly chopping away on an onion or pulling thyme leaves while something else is cooking. My choice of this name is because I embrace this philosophy in a slighter grander way. I believe in having all the ingedients you need for a week of cooking ready in your kitchen so that you can cook good food every day (well, most days).
On Sundays, I usually pull out the cookbooks, choose the recipes I want to cook, make a list and do the shopping. This way I’m prepared to cook something I want to eat almost every night and all I have to do is come home from work and cook. If I’m inspired by a new recipe or to create a new recipe, I even get to daydream a bit about how I’m going to cook a particular dish that night.
I’m a teacher, so my food daydreams usually happen during recess and I get to eat my leftovers during lunch, a worthy reason to cook good food every night. My hope is you’ll find recipes and/or menus here that will inspire you to cook and create your own delicious meals.