A simple way to reduce decision fatigue in the kitchen

Today we welcome guest post author Ryan McRae, who is the founder of the website TheADHDnerd, a blog dedicated to helping people with ADHD be more productive, successful and not ruin cast iron pans. He’s written a little guide based on this article if you’d like learn more.

I get overwhelmed easily by choices. I can’t head into a clothing store and look at seven walls of jeans. I can’t choose between 20 flavors of ice cream. My brain just seems to wear down, overloaded by the decision fatigue.

Even cooking meals, I look at with dread. Chop this, pre-heat that, sauté this thing over here. Ugh. Can’t do it. Recently I’ve fallen in love with something that helps me greatly reduce the choices.

Cast iron pans.

When I got my first cast iron pan, I made the biggest rookie mistake and put it in the dishwasher. It came out all rusted and gross. Alas, I had ruined it. (I would have recovered it had I known how, but I was not educated enough in the world of cast iron pans.) When I want to figure something out, I go all in. I got to work researching how to use these things and I found this video.

I’ve watched this video at least ten times. It explains how to use cast iron pans, season them, and take care of them. Now for the past two weeks I’ve reduced what I’m cooking down to two rules:

  1. Cook in one of the two cast iron pans that are on the stove (one for eggs and one for bacon, for example.)
  2. Roast it. I’m a fan of roasting right now: chicken, vegetables, and more vegetables. I simply look up how to roast something and throw it in. Now everything I cook has to wind up on either a cookie sheet or a cast iron pan.

Chop it? In the pan or on the sheet. Unwrap it? In the pan or on the sheet. Cook it? In the pan or on the sheet. There are several benefits to this method.

I’ve been eating much healthier now and bringing my lunches (and dinners with my schedule) to work. Also, the clean-up has been super easy. I simply wipe out the pans when they cool down or give them a quick scrape (if they get bad, I season them.) I use parchment paper on the cookie sheets so it takes no time to clean them.

I found that I looked forward to dinners and the preparation. It also made my shopping list much shorter. I highly recommend picking up a cast iron pan and getting started. You’ll enjoy it and find you have a more relaxed experience when it comes to preparing and cooking food.

Choosing food storage containers

Re-organizing your kitchen and putting all of your baking supplies such as flour, sugar, cocoa, etc., into canisters will make it much easier to find what you need when you need it.

Here are a few recommendations on selecting the right type of canister:

  • Square shaped canisters take up less room in your cupboards because they use all of the available space.
  • Transparent canisters let you easily see when you’re running low on supplies.
  • Over time, canisters made from certain plastics can absorb food odours so those made from stainless steel or glass may be preferred.
  • Containers should have an airtight seal.
  • The opening of the canister should be large enough allow you to easily scoop or pour the contents.

Choosing the right size

Canisters are sized in volume units such as ounces or millilitres, and baking supplies are measured in weight units like pounds or kilograms. Here are some tips to help you choose the right size of containers.

  1. Determine how much of each item you will be storing. Do you buy flour in 10-pound bags because you bake lots of bread, or do you only buy a one pound bag, just enough to make the occasional Béchamel sauce?
  2. Convert the weight amount of the item into a volume amount. The OnlineConversion website can convert weight to volume for many types of foods in US, UK, and metric units.
  3. Ask yourself how much of an item you have left before you buy more. Do you wait until you have absolutely none left, or is there some remaining? Whatever amount remains, add it to the quantity that you regularly buy. For example, if you usually have a cup (0.25L) of flour left over and you normally buy a 2.5kg (4.74L) bag, you will need to purchase a canister that will hold about 5L in order to accommodate all of the flour you have on hand.

This process may be a bit tedious for some. For those who would like a short-cut, Tupperware has created weight-to-volume charts for its Modular Mate container sets in both US measurements and metric units. The USA Emergency Supply website has a weight-to-volume chart for larger quantities of food items.

Agrihoods: rich whim or affordable future?

In a recent post, I talked about chef-sharing services where instead of having to cook, someone can order home-cooked meals. While it could reduce the need for and cost of a kitchen, it doesn’t quite go with my earlier premise of a new minimalism where the cost of ownership increase so much that only the top 1% of the population will be able to indulge in non-shared ownership.

In Detroit, Michigan, a new initiative has begun – the first fully urban agrihood creating produce and fresh air for a whole neighbourhood. Before going into details, let’s review exactly what an agrihood is. The website This Slow Life quotes NPR which describes an agrihood as:

…development-supported agriculture, a more intimate version of community-supported agriculture – a farm-share program commonly known as CSA. In planning a new neighborhood, a developer includes some form of food production – a farm, community garden, orchard, livestock operation, edible park – that is meant to draw in new buyers, increase values and stitch neighbors together.

Up until recently, agrihoods have mostly had the look and feel of a hipster’s alternative to a golf course. All around the U.S., communities are cropping up where developers sell the concept of getting back to nature to families who want to participate in the alimentation cycle of the family. As the NPR quote suggests, these predominantly rural communities are developed with an eye of drawing in new buyers. It’s consumerism masking itself as environmentalism. And while there is nothing wrong with that, it doesn’t address the issues of increased food costs and decreased corporate food quality.

This is where the Detroit project is different. Developed by the Michigan University Farming Initiative, this urban agrihood isn’t a new development – it’s a redevelopment of one part of a highly urbanized area. There’s no interest in drawing in new buyers – the MUFI agrihood will feed 2,000 households for free.

And not only that, it will use an abandoned building (which Detroit has a surplus of) to create a Community Resource Center that will teach nutritional literacy and address worries of food security.

By being run by volunteers, the program greatly reduces the cost of food for those who live around the farm.

I sincerely hope that this project has phenomenal success and begins to become not a one-off curiosity, but a model for sustainable urban redevelopment not just in American cities, but urban centers around the world.

Perhaps they will even become popular in my own city in the north of Spain, where any piece of open land gets claimed by some gardening-loving local who grows his or her own vegetables, raises chickens, and maybe makes their own cheese from a few goats. In fact, there is one right below my bedroom window with sheep whose baa-ing gently wakes me up in the morning.

Wouldn’t it be lovely to see neighborhoods of apartment dwellers starting to come together to fill up the roundabouts with vegetable plots and mini volunteer-run orchards?

How about where you live? Can you picture an agrihood redevelopment happening in your neighborhood? Maybe even in place of what’s currently a big-box supermarket?

Getting rid of the kitchen: social media dining

Unless you’ve been sitting on top of a mountain meditating the last five years, you’ll know the term food-porn: the exhibitionistic display on social media sites of everything we eat. I’m guilty of this, especially when it comes to the food we make at home. We love to cook and we love to share what we cook, and not just in our Instagram accounts. We also love to have people over for dinner and often when some service we use regularly does a great job, we take a cake or perhaps homemade donuts to them as a token of our gratitude.

In my search for examples of a non-ownership world, I’ve discovered a network of sites taking social media dining to the next level, like an Airbnb for meals. You join an online community, find home-based chefs in your area and look at what they are offering. You order your meal and arrange its pickup or delivery. You get a home-cooked meal without having to pay the price of a personal chef.

At first glance, this service doesn’t seem much different from the rest of the take-out options we have, but if you think about it, a home-based chef doesn’t have the high overhead a restaurant has. Nor does the home-based chef have to market; she just needs to be a member of an online community. Plus, in the majority of cases, a home-cooked meal is going to be a lot healthier than one you can get as take-out.

There is of course, one major problem with the service: in most places, it’s illegal to sell food that has been prepared in a home kitchen.

According to the digital news outlet Quartz.com, however, some U.S. states are looking to change that. California, for example, is looking at introducing a new category to its food and safety regulations, allowing home kitchens to prepare and sell food.

So, what does this mean for a non-ownership world? Back in the early 2000s, a friend of mine moved from Toronto to New York, where she said that her kitchen was so small and the local supermarkets so expensive that she found it more practical and economical to have a binder of local take-out options and only prepare breakfast at home. I’m pretty sure that if a social media dining community existed back then, she would have tossed out the take-out menus and would have enjoyed home-cooked meals on a daily basis.

Think about it… if you only had to prepare breakfast, you wouldn’t need a large kitchen. A kitchenette would be sufficient really, saving on space and energy costs. You wouldn’t need a large fridge, or even an oven. A combination microwave and grill would cover your needs. A coffee maker and a small stove top would round out all the appliances you’d need. One or two cupboards for dishes and glass. Someone dedicated to the social media dining lifestyle could pretty much do away with a kitchen altogether.

In many large cities, like New York, space comes at a premium. Put the kitchen in a walk-in closet and you have more space for living, perhaps an actual dining room, instead of having to perch on the edge of the sofa, hoping not to spill anything on the fabric.

Finally, many of those who are going to inherit a non-ownership world – the teens and twenty-somethings – have no idea how to cook and next to no interest in learning to do so. For them, social media dining has all the benefits of living at home without having to wash the pots and pans afterwards.

If you want to give social media dining a try, check out one of these communities – they might have someone in your area ready to cook for you: Josephine, MealSurfers and Umi Kitchen.

Do you need to toss those old items in your pantry?

In the U.S., there’s no federal law regarding food product dating, except for infant formula where an expiration date is required because the nutrients decline over time. Some states have additional requirements for products such as milk and eggs.

But most commercially produced food items, including shelf-stable items such canned corn, jars of mustard, and packages of pasta, also have date labels: sell by, consume by, use by, best by, best if used before, enjoy by, etc. And sometimes there’s just a date, with no label at all to indicate what the date means.

All of this can be confusing and can lead to food waste. As NPR explained:

Companies use the labels to protect the reputation of their products — they want consumers to see and consume their food in as fresh a state as possible. But those dates often have the perverse effect of convincing over-cautious consumers to throw perfectly good food into the trash.

Now two major trade associations, the Food Marketing Institute and the Grocery Manufacturers Association, have suggested that manufacturers and retailers use just two labels (unless laws require otherwise):

  • Best If Used By: Describes product quality, where the product may not taste or perform as expected but is safe to use or consume.
  • Use By: Applies to the few products that are highly perishable and/or have a food safety concern over time; these products should be consumed by the date listed on the package – and disposed of after that date.

The FMI and GMA press releases on Feb. 15 summed up the situation nicely:

“Eliminating confusion for consumers by using common product date wording is a win-win because it means more products will be used instead of thrown away in error,” said Jack Jeffers, Vice President of Quality at Dean Foods, which led GMA’s work on this issue. “It’s much better that these products stay in the kitchen — and out of landfills.”

These are voluntary standards, and you won’t see the new labels immediately, but it’s a move that should (over time) help everyone make more informed keep-or-toss decisions. In the meantime, you can still recognize that a best-by type of date on a non-perishable food item is a flavor indicator, not a food safety indicator. The cans to toss for safety’s sake are those that are bulging or leaking, those that have deep dents, especially if the dents affect the seams, or those with rust along the seams.

If you want to consider donating the items, check with your local food bank or other food donation center as to its rules. My local social services agency accepts non-perishable food up to one year past the “best by” date.

Another note: According to the FDA, that bottled water you’ve stocked up on as a critical part of your emergency supplies will still be safe past any labeled expiration date, as long as it’s in an unopened, properly sealed container. It might have an off-odor or taste, though.

What to do with all that Halloween candy

1610_candy_chemistryIn one week’s time, many of us will find an unwieldy pile of candy on the kitchen table. Or spread across the living room rug. Or even, if your kids are like mine, stuffed inside a plastic pumpkin mixed in with empty wrappers, discarded boxes of less-favorable raisins, and utterly forgotten pencils.

Halloween is almost here.

I love Halloween and I enjoy trick-or-treating with the kids. Heck, I’ll even grab a few peanut butter cups out of their stashes. But as a veteran of the holiday, I know the routine: within a few days, this candy will be forgotten about and left to collect dust. What is there to do with this sugary clutter? Actually, a lot.

Now, before I get started with a list of what you can do with that leftover Halloween candy, a note: I’m not saying, “Take your kids’ candy away!” While I realize that sugary snacks are often nutritionally bankrupt, I also want kids to enjoy the brief time that they get to be kids. If that means scarfing down a Pixie Stick or two (or ten), great. Have fun. In this article, I’m referring to that abandoned pile that becomes clutter. That said, let’s get to it.

Re-use

  1. Freeze your favorites. If you’ve ever asked yourself, “Exactly what’s fun about those tiny, ‘Fun Sized’ candy bars,” here’s the answer. When frozen, they’re fantastic. Put a few in the freezer for a frozen, out-of-sight treat for weeks to come.
  2. Cooking. Whip up some M&M cookies, chunky brownies or what-have-you. My favorite recipe for leftover Halloween candy is Trash Bark. Melt some chocolate, dump in the works and enjoy a holiday bark that puts the peppermint variety to shame.
  3. Transfer it to another holiday. Put some candy aside for an Advent calendar, gingerbread house or piñata filling.

Donate

  1. TroopTreats gathers and ships items needed and appreciated by troops who are serving our country abroad. Help them feel a little of that Halloween spirit no matter where they are with a donation of holiday candy.
  2. Do a buy back! Many business — especially dentist offices — will collect unwanted candy and distribute them to members of the military.
  3. Ronald McDonald House charities gladly accept Halloween candy every year, for distribution among the families of the severely ill children that they serve.

Learn Food Science

Did you know that you can paint with Skittles, practice prediction skills with candy bars or blow up balloons with Pop Rocks? Maybe the kids are strong-willed enough to discover exactly how many licks it does take to get to the center of a Tootsie Pop. You can do these things and more, while showing the kids how to have unexpected fun with candy. Of course, if you’re enjoying the science and want to explore even more, a kit like Candy Chemistry is a lot of educational fun.

There are a few ideas. If you’ve got a great solution that I haven’t thought of, sound off below. And quickly, before I secretly eat the whole stash!

How to organize a beer tasting

It’s Monday and the weather is turning nice here in the northern hemisphere, so I thought it would be fun to talk about an organizing project that isn’t super serious. Specifically, if you’re someone who enjoys spending time with friends over a good beer, this post is for you. With a little preparation you can have an entertaining, informative, and laid-back beer tasting at home.

My love affair with beer started with the yellow American lagers we all know. After these traditional American beers, I ventured out to other styles. The beer that really caught my attention early on was a Bass Pale Ale. What an experience that was: sometimes beer is brown! And bitter! What else is out there?

Today I enjoy porters and stouts, IPAs and bitters, Witbier, and Scotch ale. And that’s part of the fun of beer. It’s varied yet accessible. Casual yet complex. While wine can be intimidating, beer never is. That’s part of the fun of a beer tasting, and having an organized beer tasting is easy.

What to buy

Before you run out to your favorite store to buy beer, you must know your audience. Remember, the idea here is to introduce and try novel styles, but you don’t want to make that an unpleasant experience for your guests.

If your guests typically enjoy the aforementioned traditional American lager, consider lighter styles for your tasting. A lager like Hoponius Union is a great choice. Likewise, you’ll do well with a golden ale like Ipswich Summer Ale or a Born Yesterday Pale Ale from Lagunitas. The idea is that these “crossover” beers, as they’re called, are similar to what your guests like so as not to be a total turn-off, yet different enough to be compelling and interesting.

Conversely, if you’ve got some adventuresome palates on your guest list, adjust your shopping list accordingly. Find something really special to share. Or, maybe go with a themed tasting like “Oktoberfest” or “Refreshing Summer.”

Remember, too, that you don’t want to overwhelm your guests with too many flavors. Four or five options should be all you need.

Serving

Make sure there’s plenty of room in the refrigerator. Most beer likes to be upright and stored at about 45ºF, though there are exceptions. Unless you’re serving serious beer snobs, don’t worry too much about that. Just make sure the beer is cold by serving time.

Glassware can be important, depending on how much you want to get into it. It’s believed that certain glassware can enhance the experience of drinking various styles of beer, by trapping aromas and such. If you want to go for it, go for it. You’ll add to the fun. Honestly, for most beers and the people drinking it, plain old pint glasses will do fine. If you can, avoid paper or plastic cups.

Tasting

I recommend starting with the beer with the lowest percentage of alcohol by volume and moving toward the highest. Additionally, put your hoppiest beers toward the end, as they’re typically strong in flavor and can affect your ability to enjoy more subtle and nuanced offerings earlier in the tasting.

Lastly, have some food on hand. Bread and popcorn will help “cleanse the palate” between brews. Cheese goes well with beer, so a variety of cheeses might be a good idea, too.

Getting home safely

This may be obvious, but you are inviting people to travel to your home and drink alcohol. I recommend finding designated driver(s) and rewarding them with a gift of some sort. This way everyone is safe and the people who do the shuttling are rewarded for their part.

A beer tasting can be a lot of fun and educational. Expand you horizons a bit and try something you typically wouldn’t. Learn about the styles of beer and where they’re from. Finally, understand that a “beer expert” is simply a beer drinker with an opinion.

Become a more organized cook with modified mise en place

Years ago, when I was just a lad, I would watch my dad assemble birthday presents, grills, lawn mowers, and whatever else was not assembled at the factory for customers. He always followed the same organized procedure, which I still use today:

  1. Read the instructions all the way through before beginning.
  2. Lay out each part in a tidy row, ensuring that all required pieces are available.
  3. Identify and locate all of the necessary hardware and/or tools.
  4. Find little containers to hold tiny screws, bolts, and other bits that had the potential of getting lost.
  5. Lastly, make sure there’s enough room to spread out and work.

Only after satisfying all five steps would he begin working. It’s how I do things today, and how I recommend working on anything that has “some assembly required.”

I’ve taken this same approach and applied it in the kitchen, through a modified mise en place. When I’m getting ready to cook from a recipe, I:

  1. Read the recipe all the way through. Just like when you’re assembling a bicycle, you don’t want any surprises once you’ve started. Reading the recipe thoroughly before beginning will identify all the techniques, hardware, and ingredients you’re going to need.
  2. Find and prepare all of the hardware. This step is where you’ll find and locate what I think of as hardware: pots, pans, spatulas, whisks, measuring cups and spoons — all of the tools you’ll need during the preparation and cooking process. It’s no fun to read “stir constantly” or “with a slotted spoon” to find you don’t have a spatula or a spoon.
  3. Find all the ingredients. Locate everything your recipe calls for and get it ready.
  4. Practice mise en place. This is a French culinary term that means “putting in place.” It’s the practice of preparing and arranging ingredients that the chef will need to prepare the day’s meals. But you needn’t be a pro to benefit from this practice. If your recipe calls for 1 Tbsp of butter, a cup of milk, or a diced onion, get exactly those amounts ready before you begin. It’s so nice to not have to stop and measure something as you go. Just grab it and toss it in.
  5. Know where you’re going to place hot items. This step is easy to overlook and not usually included in mise en place, but extremely important. I remember my mother saying to me when I was first learning to cook, “Before you take that out of the oven, think: where are you going to put it?” Put out trivets if you like, clear a spot on the table or what-have-you. It’s all better than scanning the kitchen with a hot pot or dish in your hands.
  6. Can you clean as you go? I’ll admit that I’m not very good at this one. Professional kitchens have a dedicated dishwasher, but most home cooks are not that lucky. If you can clean as you go, do it. If not, designate a spot for dirty hardware ahead of time.
  7. What’s needed to set the table? When I cook for the family, the deal is the cook doesn’t have to set the table. I recommend you work this deal, too.

There you have it: kitchen lessons learned while watching my dad assemble bikes, grills, and more. I hope it makes you a more organized and successful cook.

Holiday preparations you might overlook but will save you time and energy

For those who celebrate winter holidays, December is usually time for family, friends, and lots of preparation. A good amount of what is on your to-do list is obvious: shopping, cleaning, and cooking. But not everything is as obvious, so the following are six items that you might overlook but can still plan and organize for during your preparations. Doing this work now can help your holidays (and winter) go more smoothly.

Make room in the coat closet. Incoming guests arrive with bulky coats and hats that must be stored away during their visit. I don’t know about your house, but our coat closet is pretty full before anyone new arrives. Prepare now by making some room and a few extra hangers available. Also consider, if you live in a snowy climate, guests might arrive with wet hats and gloves and slushy boots. You’ll want to have a plan for where you’re going to put those additional items without making a mess, too.

Prepare bad weather gear. Tell me if this sounds familiar: You need to shovel a mountain of snow, but the shovel is across the yard and in the shed? That situation is not ideal. Before the first flakes fall, I get my shovels, bucket of salt, and scrapers for the car out of the basement and into their winter storage locations. Now, when the snow falls, you can start shoveling right away as all of your equipment will be ready and you won’t have to worry about your guests slipping and falling.

Plan ahead for post-holiday light storage. Holiday presents mean, among other things, an influx of cardboard boxes. If you don’t already have an organized light-storage method for after the holidays, keep a few of those boxes because they’re perfect for storing holiday lights. Break the box down flat and then cut the boxes down into their individual sides. Wrap lights around the cardboard squares/rectangles prior to storage. They won’t tangle and you can even leave a note to yourself on the slab of cardboard yourself: “Kitchen window,” “Tree.”

Outfit an ornament repair center. Many people have an eclectic collection of holiday ornaments, from the inexpensive pieces you picked up on a whim to the old, sentimental decorations with high sentimental value. It’s a bummer when they need repair and it’s a real problem when you’re not equipped. A little glass adhesive, some pliers, a wooden stick or a pin-tool (for applying adhesive), a razor blade, and plastic gloves will serve you well.

Make shelves and food easily viewable in your refrigerator and pantry. There’s nothing like opening the spice cabinet and being confronted with the backs of several dozen little plastic containers. Where was the allspice again? It’s like a memory game, and it’s not fun. Turn everything with the label-side out for easy reference or write on the lids with a permanent marker the shaker’s contents if you can’t see all the labels.

Set tables the night before a holiday meal. I’ve spent a whole day cooking only to notice that, just as the final dish has finished cooking, the table is not set or decorated. Before you hit the bed at night, set the table and save yourself a lot of time the next day. This is a great activity for children, too, if you’re looking for ways to get them involved.

Have a great — and organized — holiday season.

Happy Thanksgiving from Unclutterer

Unclutterer is taking the day off to celebrate Thanksgiving with loved ones. We hope you’re having a great, restful day, too. In the meantime, here are some posts from Thanksgivings past to review at your leisure.

Have a great day and we’ll be back in full swing next week.

Have a great day, folks! We’ll see you next week.

Refrigerator cleaning and organizing

Having a clean and organized refrigerator can help save you time when planning what to eat for meals and money on groceries. We’ve talked about organizing your refrigerator before, but there are additional suggestions that might help you to save even more time and money.

Start organizing your refrigerator by removing all of the food. Toss anything that is no longer edible or is past its expiration date. Place the food you intend to keep in a cooler with a few ice packs to keep it cold while you work.

It is important to clean and sanitize your refrigerator. Cleaning is the process of removing food and grime from a surface. Sanitizing is the process of reducing the number of microorganisms (germs) to a safe level. If the surfaces in your refrigerator are not clean, the sanitizer will not have a good contact with the surfaces and it will be impossible for the sanitizer to kill germs. Also, some sanitizers, such as bleach, react with organic matter (food) and will be less effective if the surface is not properly cleaned.

Remove the shelves and scrub them with warm soapy water. An old toothbrush can be useful to clean out small cracks and crannies. Rinse the refrigerator parts well and dry them with a clean towel. Clean and dry the inside walls of the refrigerator as well.

A diluted bleach solution (1 part bleach, 4 parts water) or sanitizing wipes can be used to disinfect the shelves and racks as well as the inside of the refrigerator.

Clean the outsides of bottles and jars before returning them to the refrigerator. Not only do gunky bottles make a mess, bacteria and germs love to grow in the mess. Remember to clean the outside of the refrigerator as well, especially the door handles.

When returning food items to the refrigerator, think about what is used most often and what is used least often. The foods used most often should be put just inside the door to minimize the length of time the door is open. This may save on energy bills but also reduce meal preparation time, as the foods used most often are closest to where you need them.

Group similar condiments together in baskets. By putting all the salad dressings in one basket you only need to grab that basket from the refrigerator and place it on the table when you make salad for dinner. Small baskets prevent small items from getting lost in the back of the refrigerator. You can also use baskets to contain small round cheeses, cheese slices and cheese sticks, mini yogurt containers and soy sauce, and ketchup packets for lunches.

It is a good idea to group leftovers on one shelf. Use clear plastic containers to store leftovers so it is easy to see what is in each container. Label the leftovers so that family members will know how long the container has been in the refrigerator and when it should be thrown out. A piece of masking tape and a marker make it easy to label containers, so keep these items handy.

Refrigerators are designed to keep foods cold enough to prevent food spoilage. The temperature of your refrigerator should be between 32ºF and 39ºF (0ºC and 4ºC). Freezer temperature should be 0ºF (-18ºC) which stops bacterial growth.

Use a specially designed thermometer and adjust the refrigerator dials to ensure that you’ve reached these temperatures. It may take a day or two of adjusting your refrigerator dials to ensure you’ve achieved the correct temperature.

A few more tips…

  • Clean out the refrigerator before grocery shopping — you’ll be able to get a better sense of what you have and have space to store what you buy.
  • Dispose of old leftovers just before trash day — you won’t smell up your kitchen with the odor of rotting food.
  • If you keep raw meat in the refrigerator, ensure that the drippings do not fall on fresh produce or already cooked foods. If you do not have a “meat drawer,” store or defrost meat on a plastic tray that you can remove and easily clean and disinfect.
  • Use a corner cupboard organizer to stack plates of food and maximize vertical space.

If your refrigerator is organized it is much easier to clean. Remember: Clean refrigerators are healthy refrigerators!

Inspiration Friday: Spice storage

It’s Friday morning and my brain is already convinced it’s the weekend. As a result, I’m just going to throw a little inspiration your way and set off to find some pie (it is Pi day, after all: 3/14).

Today’s inspiration comes from The Wall Street Journal, which includes a profile of chef Nick Kokonas’s home in the article “A High-Powered Home Kitchen in Chicago.” Gastronomy aficionados will enjoy the article, and anyone with a home kitchen will drool over the corresponding photographic slideshow.

By far, my favorite part of the profile is the peek into Kokonas’s spice storage cupboards:

Image by Callie Lipkin for The Wall Street Journal.

How do you store your spices? I’m thinking I need to completely redo my spice storage this weekend. It looks nothing like this. Sigh. Thanks to chef Kokonas for having such an inspiring kitchen.