Today, I’m baking my first loaf of bread while reading through Preston Yancey’s “Out of the House of Bread: Satisfying Your Hunger for God with the Spiritual Disciplines.” I’ve already let Yancey’s words begin to affect my style of making sandwich bread for my family, but today will be the first time I intentionally set about the 6 hour process of making bread.
I have spent the last few weeks enjoying morsels from Yancey’s book, but this week we are plunging into our study, so the time has come to not only become serious about working with Yancey’s book, but to become serious about baking bread.
This week we’re working through the chapter on “Mise en Place: The Examen.” At the heart of it, mise en place is the most important part of trying a recipe. Yancey summarizes the process (in the first paragraph of the chapter) as “checking in, giving the kitchen and your abilities a once-over to confirm you are able to complete the recipe.”
As a home cook, the process is like the preflight checklist before taking off in an airplane. You might as well try to fly a jet without fuel as try to bake a loaf of bread without the ingredients. Do I have the right equipment? I experimented with trying out the mise en place on the recipe provided by Yancey Preston and realized I didn’t have two of the right bowls for letting the bread proof in the refrigerator! Either Amazon’s mistake or my own actions led to me only having one when I needed two! I had a poor substitute for one of the bowls, but I didn’t have them prepared! I looked further and realized I’d need to pull out my Dutch Oven and check the seasoning.
To be honest, I was a bit shocked that I was so unprepared to make the bread! I cook often in our home and often make bread for my family’s lunches. To be aware that I was completely unprepared for the recipe in the book is something that rarely happens, but as I reflected on the process, I realized how much I have learned to cope, to substitute, and to adjust recipes simply because I forgot to look ahead to see if I had what I needed. As Preston Yancey says: (pg. 39)
“The practice of mise en place is essential but often skipped. We assume a lot in this life, and we are no different in our kitchens. We plunge ahead because we’ve made x or y before so surely this is like all those times before. Often it is, until the dreadful moment it is not and we are affronted once more by the sickly quality of presumption.”
The concept of reading through directions, collecting ingredients, and even double checking that I have enough of those ingredients should be second nature as I cook a lot in our home, but for some reason it is not a regular part of my practice in the kitchen. I know for a fact that I am a better cook when I double check that I have what I need before I begin my time cooking in the kitchen. I still find myself often ignoring my better judgment and relying on my ability to substitute or make do with what I have on hand.
So, am I alone in the pattern of ignoring my better judgment? I somehow doubt that I am alone in this bad pattern of behavior. What’s worse, I know that this behavior is clearly not restricted to the kitchen. I often go rushing off into things without thinking about the long run. Sometimes it is something like a new Bible study program for personal growth or an extreme exercise routine to help my body get healthier. I start off with the best of intentions, but find myself suddenly in a situation far above my skill level or capability. Occasionally I do not check in with someone else who needs to be a part of something, I assume that everything is in place, or I just decide I will go with the flow without proper preparation. I sometimes believe that I am a master at not properly planning!
I think there are two things I have learned from this week’s attempt at mise en place. First, I need to do my homework, check off my list, and simply be more aware of what I am doing. Second, I need to intentionally be more prepared for my own journey in the kitchen and through life.
Part of the mise en place, as previously mentioned, was to prepare my dutch oven for the stove. The stove was going to be heated to 500 degrees. The cast iron dutch oven is seasoned with shortening. Looking ahead should have warned me to be prepared for smoke. What happened? Was I prepared? Take a guess…
Thankfully, my nearly three month old found the puff of smoke amusing, the fact that I rushed into the next room with a magazine to wave at the chirping smoke alarm to be funny, and was perfectly alright with my need to be distracted for a moment. She was just as giggly after the smoke cleared.
Part of the mise en place that I need to enact in my own life is the ability to roll with the punches with grace. I need to prepare myself for when things don’t go perfect every single time I bake, especially as I do have blind spots in how I often prepare. I need to learn to let some expectations go and to have the capacity to replace my frustration with amusement. That’s a preparation that needs to happen deep in my heart. It is also a preparation that goes beyond my cooking.
When I wake up in the morning, do I prepare my heart for things going wrong in my day? Do I tell God that I want today to be a wonderful day even if things go sideways? Do I seek to find places not only to feel gratitude but to foster gratitude in my life? Do I practice the mise en place to be ready for my life?
I think Preston Yancey is correct that disciplines like the examen can help us to be prepared for the turmoils of life, but I also believe there is something powerful about the discipline of asking God to give us what we need for a given day or a given hour. Do we prepare ourselves for the kitchen of life? If nothing else comes out of this week’s study, I am grateful I now have that question to ponder.
How about you? Do you have a favorite practice for preparing for a day of life in the real world? Do you have some sort of pattern or practice that helps you to be ready for whatever comes in your path?