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Mise en Place

For Anyone Wanting to Change Their Life & for All Who Love Good Food
Image by Myles Pettengill

"Mise en place" (pronounced Meez ahn plahs) is the term used in professional kitchens for the organizing and arranging of ingredients. It translates
directly from French as,
"putting in place".

I like to think it also describes the time in one's life when one must discard all things that no longer have meaning, and put in place all those pieces of the jigsaw puzzle that will eventually reveal the grand picture of a life righteously lived. For me, that time has come.

After almost a decade as a model agent in both Sydney and Los Angeles, at the age of thirty-five, I've decided to forego fashion and follow my passion - food.

This is my story, unfolding real-time as you scroll down. May my journey - in good times and in bad - inspire you to put your things in place.

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LL Bean Coupon
LL Bean Coupon

Recent comments

  • March 20, 2012 5:42 pm

    Split Pea & Ham Soup

    Serves 6


    1lb Split Peas 

    2lbs Ham Shank - Scored (I like it meaty - less if you don’t or use a hock instead)

    2 Carrots - Medium peeled

    3 Celery Sticks - Medium 

    1 Brown Onion - Small, diced finely

    6 Garlic Cloves - Crushed 

    2tbsp Majoram Leaves

    2tbsp Butter

    1tbsp Olive Oil 

    1 1/4 gallons Chicken Broth (low sodium if you’re buying off shelf)


    Cracked Pepper


    In a heavy-based, medium-sized pot, on low heat, melt butter but don’t let brown. Add olive oil and let heat.

    Increase heat slightly and add onion and garlic and soften. Stir in fresh Majoram leaves. Add a little broth if ingredients start to stick and reduce heat a little. Add a pinch of salt and a little cracked pepper to taste. 

    Add carrots and celery and stir in and let soften.  

    Place shank(s) in pot and brown each side. 

    Add all split peas and 2/3 of all the broth. Stir in until all ingredients submerged.

    Cover pot and let simmer on very low heat for 1hr 40 minutes, checking in and stirring occasionally, adding more broth periodically until it’s finished. 

    Remove shanks from pot and de-bone, chopping flesh into small, bite-sized pieces. Discard bone(s). Return meat to pot and let continue to simmer for another ten minutes.  

    Remove pot from heat and let sit for five minutes before serving. 

    1. mymiseenplaceblog posted this