My kitchen is very small. I’d say about 2 people at a time can be in there. Space is very limited and I have to make every square inch work for me. Fortunately, my cabinets reach all the way up to the ceiling, giving me lots of room to play with.
The storage space (that is too high for me to reach without a step stool) ends up getting filled with large serving bowls, small coolers, light bulbs & utility items, vases, etc. This works out very well for me since the rest of the house has virtually NO storage space. So, I guess the smallest room in the house ends up being the most space efficient!
Since I don’t spend a lot of time in the kitchen (I’m getting better though), my food and cooking utensils don’t take up that much space. Since my roommate moved out, I really only take up two shelves with dry food. Don’t be alarmed – it takes time to build back your pantry after a huge "clean out".
If I’m going to only allow for 2 shelves of food I must keep this valuable real estate organized. Armed with Dymo label maker and a plethora of food storage containers, I went to work. First step was to take everything out and put it under "review". Can I throw it away? If it’s a keeper, does it need to be in a better looking or better sealed container?
After I dug myself out of that small detour, I managed to get everything transfered and labeled correctly. I filled things such as flour and pasta in Double Airtight Sealed Canisters. I put other items such as packets of tea and hot chocolate inside Premier containers.
I know the labeling will help me out a TON with remembering how old my food is. I’m the queen of letting things sit until they go bad! Plus, I really like how it looks in my pantry. There’s something about a well organized pantry that makes me want to use my kitchen more! I know exactly what I have, I know that’s fresh and I know where it is!
Now that makes me want to cook! I’ll let you know how my next dish turns out. Grilled cheese anyone?