Mise en Place

{French, for set in place. Used in American kitchens in reference to prep work for a recipe.}

I had a party the other night. I was doing prep for the things that could be done ahead of time, and thinking about taking pictures of all my little bowls set neatly in a row, but not in the proper order at all; dessert things next to the main course next to the aps. I was too busy to stop, find the camera, take the pictures, and scribble down a few notes as to what I wanted to say about each picture.

Part of my OCD manifestation is that I like organization. I like things set in rows, counted in even numbers, neatly laid out, color-coded if possible. While that is my preferred modus operandi, often in the lead-up to a party I don't have enough time to do this, or somehow the day of the event sneaks up on me without my awareness, and I'm left scrambling around willy-nilly at the last minute. Not this time; I had a menu set several days ahead of time, lists for everything. I laid out all of the things I needed, had notes.

A full dinner for 7, table set with my favorite dishes that are normally consigned to the 'look but don't touch' files. Wineglasses, silverware that is rarely used, wine bottles chilled in the fridge. I love all this stuff. I love pulling out all the stops, making things that are complicated, or full of unusual ingredients, things that wow my guests. I love cooking for people I like, having a houseful of friends.

We laughed so much that my face hurt.

Everyone left after 1 AM, and then the next day I hosted family for a big dinner. Yet again, a weekend ending with me needing major sleep.