Walking into your kitchen, do you ever get that image of Dr. Suez's saying “And this mess is so big and so deep and so tall, we can not pick it up, there is no way at all”? Are you a “Cleanliness is next to godliness” kind of person although the clutter is clouding your judgment? What if I told you, having your dream kitchen will not cost you an arm and a leg. A few fingers maybe?
In order to achieve any of these, you will need to keep an open mind. As Martha Stewart said “Without an open mind mind, you can never be a great success”. That being said, the question of the hour should be, how? The answer is really easy; all you actually have to do is move a few things around. With this intention, take the bitter pill; spend the time to save time for later.
ORGANIZING IS LIKE RAISING CAIN
Try to avert diving in head first through conducting a list. That is to say make a list of all the changes you would like to implement, as well as each and every piece of equipment you would be using in the process. Here, following the good start makes a good ending theory. Organizing your kitchen calls for energy, willingness and Job's patience. For this reason, I strongly advocate a clear mind and a good night sleep.
According to organization experts; dividing your kitchen into different zones proves to be the acid test. To put you right on the ball of things, each zone should hold items within the same category. Correspondingly, do not place your dishwasher inside your cooking zone or the microwave within the cleaning zone.
Let Us Start Organizing
The cuisine is likely to be divided into four different functioning areas:
1. The preparation zone: That's where all your food preparations take place. This can obviously range from making a meat loaf to preparing a multi-coarse meal. In other words, that is where all the action is. On the whole, this area is used for cleaning, chopping, mincing and mixing all kinds of food. Therefore, this area should hold all your knives and cutting boards.
2. The cooking zone: holds the stove, microwave and all of your pots, pans, skillets, kettles and cooking utensils.
3. Storage zone: is where you store all of your food and leftovers. Therefore it should incorporate the refrigerator, the deep freezer, the tupperware and plastic bags cabinet.
4. Clean-up zone: this area revolves around the sink and the garbage can. Therefore it should accommodate the dish rack, detergents, loofas and the dishwasher.
Implementing the zone system makes your kitchen a well-oiled machine.
TAKE THE BULL BY THE HORNS
Start by taking measurements and pictures of all your empty drawers and cabinets. Afterwards, throw together a list of all the supplies you will need to make your job a piece of cake, such as those listed below:
- Sticky notes and marks.
- Over the door pockets organizer.
- Bulletin board and pins.
- Drawer dividers and cabinets organizers.
- Hooks and pegged racks.
- Unused serving trays.
Now, embark on dividing your kitchenware into three piles:
1. The odd wares: which should be either donated or disposed of.
2. The severely used: should be thrown in a storage area or at the back of the cabinet.
3. The frequently used: should be placed within reach.
The frequently used kitchenware bought to be stored in agreement with your kitchen zones. Moreover try invigorating your cabinets and drawer with an eye catching shelf liners to brighten up your day.
LET'S GET THE BALL ROLLING
Stack your pans and pots together vertically in a cabinet within the cooking
area. In a like manner, arrange the lids in an over the door graduated lid rack, thus, benefiting from the unclaimed space.
- Stash your plastic containers along with their lids in a drawer within the storage area.
- Bring the drawer organizer into play; to divide your silverware and cooking ware.
- Pin your brochures, menus, to do lists, and grocery lists to the bulletin board using the push in pins.
- Screw in hooks, on the inside of your cabinet's door, to hang your gloves, towels, and oven mittens.
- Use the glass front cabinets to show off your good china.
- Make a lady Susan stand out of your cake holder; to harbor all your spill-
- able everyday use food. For example; olive oil, mustard, vinegar, ketchup, and salt.
- Allege the unclaimed walls through installing open air shelves for easy access.
- Employ the unused trays as sliding shelves, herding food for ease of access.
- Put all the snacks in an easily approachable basket for your kids.
That's not all, as a matter of fact, the improvements that you could manage to materialize, are numerously incalculable.
WHEN YOU ARE THROUGH CHANGING, YOU ARE THROUGH
A word to the wise, do not bite off more than you can chew. In other words try to take a break now and then before diving into the action. Once you are done, you would want to spend all of your time in the kitchen; If not for all the cooking, then just for all the looking.
Now your kitchen has a place for everything, and everything in its place.