I don’t know about you, but I’m a messy cook. Truth be told, I am organized, in theory, but Martha Stewart and Rachel Ray have got it over me, hands down. They are fortunate to have a team of helping hands behind the scenes to prepare and pre-measure all the ingredients, perfectly chopped and arranged in pretty little uniform bowls all ready to go. I, on the other hand, am grabbing ingredients, chopping as I go, adding additional seasoning as I deem necessary, and sample tasting everything throughout the entire process. A little of this, a little more of that. My mother always told me that a cook tastes his/her meal at least 3 times before it gets served. Think about it: First, you need to mentally prepare and organize the planning of the menu in your head, making sure you have all the necessary ingredients. It’s like you can almost taste it in your head. Secondly, while you are actual doing the cooking, you continually sneak multiple spoon size tastings to ensure that the flavors are syncing, and lastly, when you finally sit down and eat the actual meal, you are tasting it once again. Are you even still hungry?
So while preparedness is essential in cooking and an integral part of the organization of the meal, cleaning the pots, pans, utensils, and as I go, is still something to strive for. I’m more concerned in getting the food plated properly and less interested in keeping up with the cluttered and messy counter top, and coordinating that everything is coming out hot and on time. Hence, at the end of the meal, I’m left with an impressive mess to deal with, but it works for me. I am content with cleaning up and rinsing dishes on a happy full belly and give a thorough cleanup my proper attention. I work at my own pace. There always seems to be a method to my madness.