Since even the thought of locking myself into some “organizational prison” makes me stressed, I tend to stick to grouping like items in a particular space and leaving it at that.  My husband, wouldn’t you know it, is one who would love to get into my kitchen with a label maker and get things in order “once and for all”.  I don’t dare let him do that, because then I’d be responsible for getting things back in their properly labeled home!  So, as I said, I group like items on a shelf or in a drawer, and can at least direct someone to the general area the item is located if need be. 

I have lived in homes with a wonderfully large kitchen with plenty of drawer and cabinet space, and in homes with a pitifully small kitchen--which is my plight at the moment.  Of course, it is much simpler to organize a large space because you have more room to work with; but even the smallest kitchen can be neat and orderly.  In my tiny “vintage 1970’s” kitchen, I have to be more creative with storage and have even had to reduce what I keep in the kitchen; but it works for me, and that’s what matters.  

Here are a few tips from the “organizationally challenged” cook:

1.    Group like items--I have a stoneware pitcher on the counter that holds frequently used cooking utensils.  They are right by the stove, so I can grab what I need when I’m cooking, and even look rather nice sitting there.  I only have 4 (Yes!) little drawers in my kitchen, so I designated 1 for silverware, 1 for knives and other cutting, slicing, dicing tools, one holds the measuring and baking tools, and the bottom one is reserved for those seldom used items and as a “junk drawer”.  One cabinet holds all of my baking pans, one stores glass bowls and baking dishes, etc.  In the pantry, I use the same “group” method.  One area is home to the flours, cornmeal, rice, pasta, and other “grain” type foods.  Canned goods all occupy one shelf.  Oils, vinegars, sauces, and so forth are placed into their own little spot on one of the shelves.  One cabinet holds the spices, grouped loosely according to type--a group of Mexican spices, a group of different types of pepper, a group of spices for sweets, etc.  Baking powder, baking soda, yeast, and other such items all go together on one shelf.  As long as I return each item to its general “area”, I can easily locate it next time I need to use it.

2.   If you have room, designate areas according to function.  Set up a baking area with your baking pans, rolling pins, cookie cutters, and other assorted items related to baking, stored there.  If you are a coffee or tea drinker, set up an area to brew your favorite drinks, with the coffee maker, tea pots, teakettles, cups and saucers handy.  Also store your canisters of coffee and tea, sugar, honey, and whatever flavorings and other goodies you tend to use in this area.   If you do lots of canning and food preservation, an area designated for that purpose would be great.   There are many ways to do this, just use your imagination and do what works for your family.

3 3. 3. Hang it up!  My Grandmother had this great pegboard on her kitchen wall on which she hung things that she used frequently.  She had all sorts of things hanging there, from measuring spoons to small pots; and she could just reach over and grab whatever she needed without having to search in a cabinet or drawer.  If you are ambitious, you could even outline the shape of the item to make putting things back in their respective homes simpler.

4.  4. Put the things that your children use within easy reach for them.   One Mom I know keeps a drawer filled with plastic cups, bowls, and things like that for her girls to use.  That way they aren’t climbing up on the counters every time they want a drink or need something to put their snack in.  If you organize your kitchen in a way that it is easy for the children to reach things, they can help put away the dishes or set the table even at a young age.

5.   5. Finally, if you have room, a bookshelf is a great organizational tool in the kitchen.  One shelf (or more) can be used to hold your cookbooks, and you will still have storage space for large items.  At the moment, one bookshelf in my kitchen is home to a grain mill, yogurt maker, food processor, and cappuccino maker; as well as a basket of hot pads, several jars of canned peppers, and a large plastic container filled with extra “grains” that won’t fit into the pantry.  Another bookshelf holds my frequently used cookbooks, a set of canisters filled with dried herbs, and my teapot collection.  If you homeschool at the kitchen table as many families do, a kitchen bookshelf is also a great place for storing homeschool supplies.  I sometimes place quart jars filled with pencils, colored pencils, crayons, etc. on the kitchen bookshelf.  Canisters are good places to stash small items like paper clips, staples, hole punchers, tape, etc.  Be creative, and use those kitchen items in new ways!

OK, that’s about the whole of my organizational know-how, but here’s a good tip from one of my HomesteadBlogger friends: Screw cup hooks under the top cabinets and use those to hang up measuring spoons, cups, mixer attachments, etc.   She says she even strings lights on them for the holidays, which surely makes her kitchen very festive!  I like that idea, and may just have to give it a try. 

My best advice is find what works for you, and do that; don’t let others’ organizational skills or methods stress you out.  If you can find it when you need it; it’s organized enough in my book.  Now, I really must go reqroup my pantry! 

Blessings,

Catherine

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