If dialing for delivery is far
preferable to facing your disorganized pantry come dinnertime, it's time to
organize for a culinary reboot. With just a few simple steps, you will be back
to dishing up home cooked meals.
Pull all your boxes, cans and spices off the shelves. Dust and scrub until your
space is clean and appealing. Toss all items with expired dates and that you
just don't use.
Face all your labels out so you can easily see what's on the shelves. This
helps prevent the all too common phenomenon of buying groceries you already
have. It also makes it easier and less frustrating to find needed ingredients.
Savvy chefs group like items together, either by categories, such as pastas,
soups, dried beans, or by cuisines, such as Asian or Latin American
ingredients. Think about what system makes the most sense given your own needs
and explain it to your family so you can work together to keep order in the
Consider paring your pantry down to the bare essentials. Do you really need 40
spices? You may only use a dozen or so regularly. Consider storing less frequently used items
elsewhere so that your pantry just houses items you cook with daily. Keep a
typed list of stored items inside your pantry door so you know what (and
where!) less frequently used items are stored.
know the drill, buy better quality items, but fewer of each. Use this same
approach in your pantry. Do you really need five mustards, nine different
shapes of pasta? Identify what you love and buy it in the best quality you can
afford. And while you're at it: invest
in top quality clear containers so you can decant pastas, spices, flours, and
dried beans. When you can find it, you can cook it!
Beyond FoldersTM is written by a team of Pendaflex associates
passionate about time management, communications, productivity and workplace organization. Believing in "continuous improvement" on both a personal and professional level, they share their unique perspectives on subjects of common interest to our readers.