I have been negotiating with Big Daddy today on how to bring dinner to the table in an organized fashion. I love to cook, and Howard and I have been loving our dinners. However, I need to become more organized. Last night Howard was at the table eating — but though I had served him, my plate was still sitting in the cupboard.

That ain’t right!

To that end, I am working so Big Daddy can give me a game plan. Here is what he is agreeing to give me:

• Start with total time to table.
• List each dish’s separate timing.
• Build Bistro setup into the sequence.
• Begin every section with a specific action—never a vague cue such as “while the sauce starts.”
• Include exactly when each dish enters the oven and when it gets turned.
• Place useful table tasks inside natural cooking waits.
• Have water, drinks, candles, and both plates ready before the food finishes.
• Finish with broiling, garnishing, plating both meals together, and sitting down—nothing left cooking.

For me, a big sticking point is having the bistro ready. I am always jumping up to plug in the twinkle lights. To grab the pitcher of water from the fridge — if indeed there is a pitcher of water in the fridge. To get some more ice cubes. And look… there’s no salt grinder on the table. Doh!

Last night I was attempting Shrimp Saganaki and Roasted Charred Zucchini. The zucchini never did make it to the table. I had to sub in a cucumber and arugula salad, and I sat down a full 10 minutes after Howard did. All’s well that ends well, and we loved the meal. But mistakes were made.

Tonight, I aim for better choreography.

I will report!