When we moved into our Underdog I didn’t give much thought to loading the kitchen cabinets and drawers. I had a two-month-old, a four-year-old and a seven-year-old at home and a traveling HH not at home. The goal was to just empty the moving boxes and be done with it all. Seven months later I’m finally coming up for air {through a straw, mind you, but it’s air nonetheless} and realizing that my kitchen could use some organization. To boost my self esteem, I’m starting small and easy.
The biggest functionality problem in the kitchen actually had a very simple and inexpensive solution. What was that problem? Herb and spice storage.
Originally, I threw all of our dried herbs and cooking spices {+salt and pepper} into the recessed cabinet above the microwave. They were difficult to reach and required either a) a stool b) hoisting myself up onto the counter or c) “Steeeeeeeeve!”
Fun fact #1: Steve is HH’s real name. I don’t call him HH in person – only on the blog.
I finally got fed up one day during a sweat-inducing search for oregano.
“There’s got to be a better way and no one else is going to do it for you, Dana.”
Fun fact #2: When I’m home alone with the kids, I talk to myself. It’s my way of having an adult conversation.
So on a whirlwind trip to IKEA a few weeks ago, I purchased four packs of the magnetic GRUNDTAL six-ounce containers. {They come in a box of three and are $5 per box.} That meant I had 12 containers total. Why 12? There was no taking inventory of anything before I left the house. I just guessed and thought 12 sounded good. First, I edited my collection of herbs and spices down to about the top 16-18. I was trying really hard to get it down to 12 – just enough for my containers – but I wasn’t willing to give up items that I had used in the past three months.
Fun fact #3: Since quitting my job and becoming a SAHM, I’ve slowly grown to like – I wouldn’t say love – cooking. I even got pretty good at making up dairy-free recipes when I was still breastfeeding. But, let’s be honest, there’s no cookbook coming out anytime soon.
From the final 16-18, I picked my top 12. This is all starting to sound a bit American Idol-ish, isn’t it? I cleaned out the magnetic containers with soap and warm water then filled ’em up with The Final Twelve. I did have a problem with one of the container’s lid not screwing on correctly but I made do. Can you guess where I stuck them?
On the side of my refrigerator.
I didn’t really want them in plain sight from the adjacent living room and I actually use this little corner {along with the island} for food prep so the fridge location is ideal. I just pluck my ingredient off the fridge when necessary and stick it back when I’m done.
For those of you who are wondering what made the cut, here’s my top 12 in no particular order:
chili powder
salt
oregano
cumin
pepper
cinnamon
rosemary
ginger
coriander
red pepper flakes
basil
curry
Thyme would have made the top 12 but I only had about four little pieces left. I labeled the back of each container with a permanent marker because I can’t tell the difference between cumin and coriander.
Next time I’m at IKEA, I’m grabbing one more three-pack to get my last few spices on the fridge. Then the only herb/spice-related ingredients in the cabinet above the microwave will be surplus.
No more gymnastics in the kitchen trying to reach my spices.
Next up? Knife drawer, I’m looking at you.
Fun fact #4: I’ll be back later today with some exciting news involving another Joss & Main event that I’ve been secretly working on. Stay tuned…
images: Dana Miller for House*Tweaking
DIY, food, organization