PUT IN PLACE
It’s the first thing they teach you in chef school: a system called mise-en-place, or literally, “put in place.” It’s a French phrase that means to gather and arrange the ingredients and tools needed for cooking.
MAKING ROOM
I’m re-reading an invaluable book, CREATING A LIFE WORTH LIVING, which was written by Carol Lloyd, the founder of The Writing Parlor and the Life Worth Living workshops. Over the years since I first read it in 2011 it has kept me focused on integrating my propensities for Making into a regular, ordinary sort of life. It is an ongoing process, always.