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About Me
- Ashlea Tobeck
- After several years working in professional kitchens and trying to feed my family as well, I have found that a person needs to be extremely organized and work ahead. This concept is known as mise en place in the cooking world and it means having everything in place; tools, equipment, ingredients, recipes, and of course your plan for what to cook. Coming home after a 12-16 hour day and having to decide what to cook meant lots of take out and drive-thru dinners. In order to put good food in my belly, I started to plan and prep each Sunday to have food to get us through the week. Each week I'll have a new meal plan along with some recipes and basic cooking/organizing tips to help you stay on track to go forth and eat.
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