I have learned a lot of little lessons in the kitchen over the years and I know I have a lot more to learn.  However, one of the most important things I actually learned in culinary school.  I always thought school was a good base but I would learn all of the real lessons in the field but this one term “Mise en place” if observed, can prevent learning some things the hard way.  This is a French term that means putting in place.  And the basic idea is gathering and preparing all of the ingredients and equipment that you will need to prepare a dish.  This can be as simple as gathering the bread, peanut butter, jam and knife before making a sandwich to all the preparations that go into getting Rachel Rays set ready before a show.  Well about a week ago I decided to make my husbands favorite cake (Tres Leches)  and as I pulled the eggs out of the fridge to separate the whites and the yokes I thought I should double the recipe that way I could make a second cake for our friends who also LOVE this cake.  So I counted the eggs and I had plenty so I separated them and proceeded to add the sugar and whip the eggs (at this point there was no turning back).   I as you have probably guessed I had not followed the very important rule of Mise en place and as I pulled out my flour there was barely enough for a single batch but no for the double batch.   This wouldn’t be a problem though because I always have a back up unopened bag in my pantry.  I went to get it but someone had stolen my flour! Or really I just never replaced the last back up).  Well to make a long story short I had to load up my one year old and go to the store while my beautifully whipped eggs lost some of their volume.  The cake turned out ok (not my best ever) but I reaffirmed my faith in “Mise en place” and always making sure everything is ready before I start.  This will not only save time and your sanity it will also save those suicide trips to the grocery store that always take a toll on the pocket book.