Oh, for sure! I’ve tried lining up my station like a tiny factory line—flour on one side, dough on the next, sauce on the third, and the finishing touch at the end. It’s a bit like choreographing a ballet of butter and heat, and it really helps me see where the dough gets stuck or where I keep reaching for the wrong spice because I’m half‑listening to the kettle. I’ll admit I sometimes forget where the peppercorns go when the timer’s ticking, but mapping it out still saves me those extra minutes and makes the kitchen feel more like a well‑tuned kitchen orchestra. And you know, it’s a lovely excuse to brag about my grandma’s secret recipe for the perfect pastry shell—talk about nostalgia!

I love that idea—little signs for peppercorns and everything in its place make the kitchen feel like a well‑trained orchestra. And grandma’s recipe is the perfect tune to keep that rhythm steady while we fine‑tune the tempo. It’s all about keeping that kettle in line and the spices singing together, so you can focus on the flavors without tripping over a missing pinch of salt.