The kitchen is said to be the heartbeat of the home. It’s great for family time, romantic dinners for two and, for some people, whipping up culinary masterpieces! With all the activity that takes place there, it’s easy to see how it can get pretty disorderly. Instead of wading through the mess, take the initiative and get your kitchen organized just in time for spring!
1.Cut Out Clutter
Ah, the bane of the kitchen area — clutter. With the 1,000+ plastic grocery bags hiding under your sink, 30 knives, 40 forks and, for some reason, about 3 spoons, we all know the pain of a cluttered kitchen. Unless it’s a special-occasion item or a family heirloom, if you haven’t used it in a year, toss it. With purpose and function in mind, keep only the utensils and items you use regularly.
Once the clutter has made way for some breathing room, the next thing is to take a look at the whole setup. Grouping items of similar uses together makes navigating your kitchen much more practical. Are your knives near the cutting boards? Are the pots and pans near the stove? The idea is to keep items with similar functionality together.
3.Use Wall Space
Using up your wall space is a great way to get some added storage. Personally, I hang pans on the walls so I have plenty of room to store pots and baking dishes. Of course, you can always jump on board the open shelving kitchen concept that is becoming an increasingly popular design choice.
4.Clear Out Cookbooks
Cookbooks shouldn’t be on display in the kitchen. There, I said it. Yes, this goes against keeping things together, but the heat, humidity, and slashes from cooking oil doesn’t mix well with paper pages. If you’d like your cookbooks to last, it’s best to keep them stored away. A happy compromise is to keep them on a designated shelf in your pantry. They are out of sight, yet still easy to find and in the kitchen. If you really don’t want them out of the kitchen, give them a shelf in the pantry. They’re out of sight, easy to find, and they won’t get gross.
5.Hang It Up
Yes, we’ve already covered wall space. But what about the ceiling? A hanging pan rack can be an eye-catching statement piece, as well as a great way to free up space. But don’t stop there! Use removable, adhesive hooks on the inside of the pantry door to hang up aprons and hand towels. They can also be attached to cabinet doors to hang extra items such as small pans and measuring tools.
6.Organize the Inside
Inside drawers, cabinets and the refrigerator tends to get a little messy, especially if you have kids. Drawer organizers are amazingly handy, but don’t limit yourself to only using them to organize the cutlery. A bead box can help get your junk drawer organized.
7.Tame the Tupperware
How does it happen? We probably have 500 Tupperware containers at our home, and, to my knowledge, I didn’t buy them. Consequently, finding a matching lid can sometimes be the most challenging part of your day. So, it’s purge time. If there’s no match for it, and it doesn't have any sentimental value, out it goes. As for the lids, well, a magazine rack can do double duty and help keep those organized and easy to find.
If you find that your current Tupperware situation is out of control, simply throw it all away and start fresh. Buy a brand you like that has a nice array of sizes and stick with it! Never deviate from your selected brand when replacing Tupperware. The problem is that we tend to buy whatever is on sale, this results in a completely unmanageable system.
8.Show it Off
Ok, it sounds kind of like an oxymoron, to show off what is probably the most cluttered area of your home. However, setting up some glass cabinets to show off the china or even creating an open shelf arrangement for your matching cooking utensils can be a neat way to attract attention and direct viewers’ eyes away from less-organized areas. Try things like glass-front cabinets and update kitchen finishes to attract attention. Using color to create a motif can also tie the room into the rest of the house.
That’s it! You've effectively mastered organizing your kitchen space. Now that you’re done with all that organization, put your space to good use, and whip up a delicious celebration dish:
Photo: Life of Pix
1/2 cup olive oil
1 zested lemon
1 pound linguine pasta
Juice from 2 lemons
2 tablespoons olive oil 1 zested lemon
2 diced shallots 1/2 teaspoon freshly ground black pepper
2 minced garlic cloves 1 teaspoon salt
16 ounces shrimp (frozen) 3 packed cups of arugula
1/4 cup chopped fresh parsley (flat-leaf)
For the lemon oil:
Mix lemon zest and oil together. Set aside and let the flavors meld.
For the pasta:
Cook the pasta according to package directions. Drain it, saving about a cup of the pasta water.
Pour the olive oil in a skillet and cook it at medium heat. Add garlic and shallots, cooking for 2 minutes. Add the shrimp to the skillet, cooking until opaque, about 5 minutes. Add the linguine, juice and zest from the lemon, pepper and salt, mixing well. Add the arugula, removing skillet from heat. Run the reserved lemon olive oil through a sieve to remove zest and add it to the pasta. Toss in some of the cooking water until you get the desired consistency. Fold in the chopped parsley and serve.