I would really love to give credit to the website that helped me organize my kitchen pantry so that I'm "more" happy with it, but it was years ago and I never copied the link.
However I'll just tell you how they did it, which inspires the way I do it.
Plain and simple - you need more boxes ::cheese grin::. I prefer the square plastic clear ones as posted below.
I designated a spot on the shelf for a type of food. Like breakfast, snacks, Oriental, Italian, Mexican, sides, baking, drinks, soups.
In the boxes, I have everything I need to prepare a meal. Take Italian for instant. I am not an authentic Italian chef, but I like my spaghetti. What I have in my Italian bin are all the ingredients (less refrigerated items) in this bin. Mushrooms, noodles, tomato paste, tomato sauce.
In my Mexican bin I have my taco shells, green chilies, refried beans, enchilada sauce.
Then when I want to have say Spaghetti - or I'm planing my weekly menu (ha-ha, does that really happen, we'll, not really, but I do shop to make sure I have what I need in each category for when I want that item) but I can easily see what is there and what I need at the store. No searching on the bottom shelf for canned goods, middle shelf for noodles, top right for mushroom, and down a ways for sauce. When I did it that way, I always ALWAYS forgot some important ingredient for my meal. You can even label what contents you want to always be in that box, but if you have something extra, just toss it in, and it won't get lost in the shuffle when you go to make your meal and forget about it, only to find it 2 years later behind the box of stove top stuffing.
Breakfast items include your cereals, pancake mix, syrups, oatmeal.
I'm not one to keep my sugar for oatmeal in the breakfast bin, and some sugar in the baking bin for when you want to make your favorite sugar cookies, but you may want too if it makes it easier for you.
It's your pantry, you way!
0 comments:
Post a Comment