I really like going full mise en place when I cook. I go through the ingredients, and anything that can't be very easily measured on demand (not 1 tsp, for exam

I really like going full mise en place when I cook. I go through the ingredients, and anything that can't be very easily measured on demand (not 1 tsp, for example, but I would do 1.5 cups), I measure out and chop into its own temporary container. Then when I move to the preparation, I've removed all the stress from the process. I used to freak out about not making extra dishes, but who cares. I have a dishwasher. It take 20 seconds to throw 3-5 small bowls on the top rack.