It’s amazing -- some people manage to get a complete aerobic workout
just while preparing dinner! Back and forth, back and forth -- I get
tired just watching! Today, pay attention to the way you move while
you cook. How many times do you cross the length of your kitchen in
one evening? Do you find yourself doing squats to get at your pans?
Stretches to reach your dishes? Are you becoming a world-class hurdler,
jumping over the dog’s dish every time you go from refrigerator to
stove? All it takes is a few minutes to re-arrange your kitchen storage,
saving you a lot of time and energy in the long run.
HONEY, IS THIS GOOD?
We all know how disgusting it is to pull an item out of the fridge,
only to discover that it has mutated. However, we often mistakenly
confuse NON-PERISHABLE with INDESTRUCTIBLE. Even Twinkies have an
expiration date! Do yourself a favor today -- go through your cabinets
and toss out anything that is old, rancid, stale, or hairy. And as
you purge, be sure to keep a shopping list of items you need to replace.
It’s also not a bad idea to make cleaning out the kitchen a part of
your regular “home maintenance” routine. You may use these food “life
expectancies” as a guide -- but when in doubt, trust your gut (or
your nose!):
- Canned foods (2-5 years)
- Flours (3-6 months)
- Cereal (6 months)
- Grains / Legumes (1 year)
- Pasta (1 year)
- Dried Herbs (6 months)
- Spices (6-12 months)
- Condiments (1 year)
FIVE “CENTERS”
Every implement or supply that you use tends to fall into one of five
categories -- cleaning, food storage, cooking, food preparation, and
serving. The goal is to keep your equipment nearest the appropriate
center, making it easier for you to perform your kitchen duties.
- Your CLEANING station consists of the sink, dishwasher, and
trashcan. Of course, soap, disinfectants, sponges, and rags should
be stored in a cabinet nearby.
- The stove is central to any COOKING activities, so keep utensils,
baking sheets, pots, and pans within easy reach. If you can, also
move the microwave and toaster into this area.
- Your FOOD PREPARATION center should be located near a large
workspace (countertop or island). You will probably want to store
knives, a cutting board, mixing bowls, blender, food processor, measuring
cups, and other related implements close by.
- FOOD STORAGE, on the other hand, will center on the refrigerator
-- and should include room for Tupperware containers, canned foods,
dry goods, and fresh fruits or vegetables.
- Your SERVING center may be split between the kitchen and
dining area. It is often easier to store serving dishes, linens, and
candles near the table – while flatware, glasses, and plates usually
work well closer to the sink (it’s easier to put them away after washing).
TRANSFORM YOUR EXISTING STORAGE SPACE
Now, let’s tackle your cabinets and drawers. Limit yourself to one
category of paraphernalia per area. That may mean putting canned goods
on one shelf and boxes on another -- or keeping dishes separate from
glasses. Organize your kitchen in a way that makes sense to you, but
try to avoid storing food and cookware together in the same cabinet.
Storage paraphernalia can also do wonders with your current storage
spaces. Stepped shelving makes it easier to see items hidden in the
back of a deep cabinet -- and drawer dividers will help keep your
utensils under control. Remember that rectangular storage containers
take up less space than round ones -- and pot lids / flat cookware
are more accessible when lined up in a vertical rack. Finally, don’t
forget the many ways to turn “dead” spaces into useful storage --
including pullout racks, wall pegs, lazy susans, cup hooks, stacking
bins, hanging storage, and space-saving appliances.
THE TRIANGLE THEORY
One final concern in your kitchen is movement from one “center” to
the next. Some people claim that you should be able to reach every
major appliance in one step. That seems highly impractical, especially
if you have a very large kitchen. However, you can make your life
a bit easier if you keep motion in mind. Try viewing your kitchen
as a triangle -- SINK to STOVE to REFRIGERATOR. Your goal is to keep
those paths clear! If you have to dodge garbage cans, recycling bins,
or any other obstacles to get back and forth, you are doing too much
work.
Ramona
Creel is the founder of OnlineOrganizing.com
--
offering "a world of organizing solutions!"
Visit OnlineOrganizing.com
for organizing products, free tips, a speakers bureau -- and even
get a referral for a Professional Organizer near you. And if you
are interested in becoming a Professional Organizer, we have all
the tools you need to succeed. (Copyright 2000, Ramona Creel)
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