Holiday Season Preparedness Part II: Mise en Place (aka Everything in Place)

It can be pretty darned stressful tackling several complicated recipes to feed a Thanksgiving gathering.  So I recommend something I learned in culinary school:  "Mise en Place" which means get everything chopped and measured out beforehand so you are just adding ingredients as you cook.  I also recommend cocktails -- after the vegetable chopping is done of course.  See image of my ingredients for Red Beans and Rice, along with my Margarita.  Good times.