Semantic Views demo

I recently re-read "Think", the first chapter of Micheal Ruhlman's "Ruhlman's Twenty", that says thinking is the cook's best weapon. A crucial part of this is mise en place, having everything in its place. Ruhlman expands on the idea saying that meez isn't just all the ingredients organized in little ramekins, it's a way of thinking. 
 
This got me thinking... how do people organize and setup their kitchen, "kitchen mise" if you will, to facilitate cooking at home?
 

Just wondering if I'm the only one here that's a garlic maniac?  I love garlic and put it in everything.  Also I've been playing with roasted vs. blanched and haven't found a preference yet for when to use which.  Does anyone have a "rule of thumb" for when you choose to roast vs. blanch garlic?
By the way, a little sautee'd garlic is great in eggs! :-)
 

The Holidays are coming and many people may spend their time off in the kitchen cooking for family, friends, or maybe more importantly, themselves. :P
 
I created a list of seasonal fall and winter ingredients and their complementary flavors to take with me when I go shopping to pick up what looks good or is on sale. I figure that rather than set recipes or dishes, this style will help bolster my "in the moment" creativity. For those familiar with the Flavor Bible, this may look eerily familiar. :)