Tag: kitchen organizing

The Highs and Lows of Summer Meal Planning

It’s seems my sons knew that I was planning a Summer Meal Planning article for this week. Since, when I finally got home after coaching all morning and cleaning out a basement this afternoon then running errands on my way home, not one not two but all three of them wandered through my office at different points in 60 minutes and asked “so what is for dinner?”

My responses may have included one or even all of the following…

  • I don’t know, what are you making?
  • Ugh, Seriously! Didn’t we just have dinner yesterday?
  • (fake crying with my head down and eyes closed)
  • Take out? Um, we just had that yesterday.
  • Left overs? Oh wait, no, we ate all of those.

My kind and wise husband who had to go into his downtown office today (and I’m sure had his own busy day) replied with “Whatever you want”, when I texted him to ask what he wanted. Kind and wise. But not exactly helpful.

Here’s the thing. We are fully stocked with food. However, it is some-assembly-required food. And it is also almost all frozen. We have plenty of food, but I was lacking focus this morning, and my well-planned menu for the day / week required defrosting beef. Without defrosted beef, dinner became a question mark once more in my tired brain. (sigh)

There are highs and lows here, friend. The Highs and Lows of Summer Meal Planning. Yes, meal planning in the summer is totally different for me than planning in cooler weather.

The current lows of summer planning:

  • Shelter-In-Place orders inspired scratch cooking, baking, labor intensive recipes and let’s face it – more time to do it all. I made Risotto, for goodness sake! Do you know how long you have to stand over a hot stove top to make Risotto? There is no chance I will make that again until Fall.
  • In summer, we don’t like to heat up the kitchen with baking.
  • The hearty soups or stews and home made bread or baked pasta dishes don’t have the same appeal when it’s hot outside.
  • Work is busy again, which is both good (I like work) and bad (at least when it comes time for making dinner!)
  • In other seasons, daylight waning reminds me to get up and start dinner. In summer though – “Oh gosh, it 7 pm! How did that happen?!”

But, enough about the lows, I want to focus on the highs!

This evening, I finally found inspiration and whipped together chicken noodle soup. For some crazy reason, my sons LOVE this for dinner. Tonight’s was the total hack summer version, made with pantry items like store-bought chicken broth and egg noodles, frozen peas and chicken from the last rotisserie chicken we picked up at Costco. Hack, yes, and they still love it. (In cold weather, I would make my own stock and noodles, etc.)

So that is my first of many highs in the current Highs of Summer Meal Planning:

  • I spend a lot of time worrying over meal planning, while my family isn’t nearly as picky about these things as I am. My easy peasy chicken noodle soup made them happy, especially with the bakery bread I received as a thank-you gift over the weekend.
  • While I had a captive audience (as they sat and ate soup), I asked for input on menu ideas for the next few weeks. And there was a lot of laughing – absolutely a HIGH of summer meal planning!
  • It turns out, the soups and stews from colder times are still requested, so I will use the crock pot EVEN MORE in the next few weeks! (and while writing this, I made sure the frozen beef is now in the fridge to defrost over night for tomorrow’s beef stew!)
  • Put some fun into your planning (like our dinner time silliness today)!
  • Enlist aid! Guess what? My sons are all capable of cooking! Yes, they will be owning more of the “what’s for dinner” process!
  • We also spent some time thinking of our favorite dishes and how to tweak them for summer. Shepherds Pie? Um, who says it has to be baked in the oven?! Maybe the crock pot? OR just the stove top with a quick broil to toast the top? Yep, I can work on that!
  • One of my favorite parts of summer meal planning is all the beautiful summer produce! My own herb garden is quite lush (fresh pesto, anyone?), local farmer’s market are back with social distancing guidelines, there is just so many fabulous colors and flavors to enjoy!

So, what’s it going to be this week? If your meal planning has hit a mid-summer lull, join me this week in giving it – and yourself! – a boost!

Pecan Balls Should Not Be a Breakfast Food

It is that time of year again.

No, not THAT time of year! To be specific, this is the time of year, after all the other fun and festive and fabulous times of the year, when I really need to clean my fridge. And I am going to put that in quotes, “Clean My Fridge”, as there is a lot more to this process than just a little cleaning.

You see, for the past week or two, there has been containers of freshly baked and delicious cookies on my counter and in my fridge. Next to the holiday staple of the hot chocolate tray, complete with candy canes for stirring. And the bags of chips, Mikesell’s brand from Ohio, to be specific, that my wise and awesome cousin shipped to us all as gifts. (They really are THE BEST!).

These are all wonderful things. But there is still a problem, and that problem is that any other time of the year, I would not dream of having candy in jars on the counter, easy access to dozens of cookies, multiple bags of chips on hand, three different types of desserts in my fridge… well, you get the picture, I am sure.

Any other time of the year, I would head to my breakfast counter and make my healthy breakfast shake and take my supplements, but lately I’ve found myself making a detour at those baked goods, despite the fact that I know that Pecan Balls are not an appropriate breakfast food for adults.

So, join me in “Cleaning the Fridge” or whatever you want to call it. How to? Read on.

Take a deep breath. Empty the trash, and reline the can with a new bag. Clean off a counter. Take another deep breath.

First, take stock of what you have in the fridge, freezer, on the counters, etc.

DO NOT OPEN anything else. Got boxes of crackers, bags of chips, cookie ingredients? HOLD ON TO THEM. New Years Eve get-together, Super Bowl Party? Yes, those snacks will keep. Don’t open anything else.

Plan your menu for the next few days to wrap up what you have. For example, we had left-over side dishes from Christmas dinner, so I made a pork roast on Friday, and we ate it with some of those side dishes. De-lish.

Consider your health and wellness goals that may have been ignored for the last few weeks, and recommit to making those good habits your regular habits again.

Dig a little deeper in the fridge and freezer, and purge the left overs from before your Christmas Dinner. Review the produce bin, toss out anything that has gotten slimy during your week of vegetable neglect.

Plan, too, your menu for the next few weeks with those healthier habits in mind, and re-stock your fridge with healthier options.

My “Clean the Fridge” today walks hand-in-hand with a trip to the grocery for that healthier option restock.

As my final step, I also put away some of our holiday themed serving dishes to reclaim some cleared counter space. (Insert a big sigh of relief here!)

Make some time today or tomorrow to “Clean the Fridge” or reclaim your counter for good habits, and you will thank yourself later!

Organize Your Kitchen in Little Nibbles and Big Bites

Our kitchens are truly the hearts of our homes, which means any time spent organizing this very important space is time well spent.  However… organizing our kitchens can seem really overwhelming, since there are things, both useful and scary, behind every door and in every drawer!

So let’s break down this big and useful project into several little projects, instead:

  • Food and Pantry Items
    Tackle your food storage areas first.  To minimize the overwhelm, review your kitchen a cabinet at a time.  Start with grouping your food categories (canned goods, boxed pastas, baking supplies), and review all your items for their expiration dates.  It’s likely at least a few items will be expired, and those will go in the trash.
    Decide, too – even if a food item isn’t expired, will you and your family ever eat it?  (For example, when my sons were young, I bought a 10 pack of boxed mac and cheese and then they announced they didn’t like it).  If an item is still within code but of no use to you, share or donate it to a local food pantry so it doesn’t go to waste.
    Plan your next week of meals around the food you have on hand, to continue the clutter clearing!  And always check your cabinets before you grocery shop, to avoid having to throw out expired foods again.
  • Reusable Water bottles and Coffee Mugs
    To get started, pull them out of ALL THE PLACES THEY ARE STASHED, and pair up the bottoms and tops.  And Yes, if you’re asking, you probably have too many of these.  Decide just how many you feasibly need.  I’m the only one that uses go-mugs, and I use the same 2, rotating them daily.  We have a few more than 2 water bottles, but not too many.  And next time you’re at an event where they are giving away free water bottles or can wraps or coffee mugs, just say “No, thank you”.
  • Cleaning supplies
    Good golly.  I’m always amazed at the full inventory of cleaning supplies most houses hold, and most is stashed under the kitchen sink.
    Which makes no sense, because you can’t really see it under there.
    Take everything out, line up the items by category.
    See anything you can just toss? (why are there always a few empty windex bottles?  Go fig.)
    Are there any items that are clearly past their prime?  Off color, bad odor, rock hard, etc.?
    Any partial bottles you can combine?  (The dribs and drabs of dish soap or hand soap?)
    Look around your kitchen or pantry, and see if there is a better place to store your cleaning supplies.  If there is not, corral the different categories into plastic baskets and store them under the sink so you more easily access your supplies when you need them!
  • Spices
    Here is the link to my recent article on organizing your
    spices!  
  • Junk drawer
    Here is the link to one of my most popular articles ever,  “If You Call It A Junk Drawer, Guess What Ends Up Inside?”
  • Plastic storage containers
    Yes, it is time to organize these, too!  Click here to read my recent article “What to Do With All These Storage Containers”!
  • Top of the fridge?
    Ohhhh, yeah.  This space can be great storage or it can be a crazy no-man’s land of scary stuff.  Click here to read “Reclaim The Top of Your Refrigerator”.  (And there are even some words about Cookbooks in this one!!)

Fight the overwhelm, and tackle these projects one at a time to get your kitchen on track!

About Spices (So many bad puns I could make, but won’t)

Do you have an area of your house that you’re really proud of?  That you like so much that occasionally you think it should have it’s own spotlight or theme song?  

Ok, maybe that’s just me.  But today that area of my home is my spice drawer.  A small project with a big impact, one that makes me happy when I see it and makes my life and cooking easier.

Need to get a handle on your spices, just in time for holiday baking and feasts?  Here’s how!

Sort what you have:

  • Clean off a counter.
  • Collect your spices from all the places you have them stashed in the kitchen and pantry.
  • Line them up on the counter and put them in alphabetical order.  Trust me on this one.  Many kitchens have at least a few duplicates, 2 or 3 jars of the same spices.

Get rid of spices past their prime: 

  • Once you know what spices you have on hand and how many, review what you have to determine if some of the spices are no longer spicy.
  • Ever wonder how long spices last?  A quick google search yielded a lot of information!  The cooking and spice websites seemed to agree:
    • whole spices can last 4 years;
    • ground spices last 3-4 years;
    • dried leafy herbs can last from 1-3 years (color is an indicator, too – herbs usually are green, even when dried, but can turn brown with age!); and
    • extracts are good for 3-4 years, except for vanilla which can last longer.
  • One website suggested that you can just use more of an older spice or herb to make up for lost flavor from age but that could get confusing!  If you open the jar and don’t strongly smell the spice, it’s time for it to go.
  • Make a list of spices you purge, so you know what you may need to replace.  Keep in mind, some items are seldom used, so you don’t have to replace those until you need them again.  However, if you tossed the black pepper or basil, replace them soon!

Decide where and how to keep your spices:

  • Store your herbs and spices in a spot convenient for cooking but not next to or above a heat source.  Prolonged heat will ruin the flavor and aroma of spices and herbs.
  • My spices are in a drawer near (but not too close) to my stove.  I have this great insert for my drawer, seen here from a side view.  Unfortunately, I’ve had it so long that I can’t find an exact replacement.  I found something similar to this on a quick Amazon search, for “spice drawer organizer insert”
  • A client who bakes –  a lot! – had a basket of savory herbs and spices (curry, basil, oregano) and a basket of sweet spices (cinnamon, nutmeg,
    baking extracts) in her cabinet so she could grab what she needed depending on her task at hand.
  • Of course, there is the lazy susan option, a great idea for all those little bottles.  Sometimes the spices fall over like bowling pins, but this is option improves visibility.  

Maintain the system:

  • Buy big spice containers (often cheaper per ounce) and share with friends or family!  I love shopping at Costco, but their containers are huge!  Vanilla extract lasts forever, and we use a lot of cinnamon, so those are two items I buy in large sizes.
  • Consider growing your own herbs. Even just a pot on the windowsill can keep you in basil for a long time!  (I love my basil, oregano and lavender plants!)

This little project can reap big benefits!  Give it a whirl this week!

Sandals to Boots and Baseball Caps to Stocking Caps

Fall is in the air.

It was 49.2 degrees this morning.  The forecast calls for a high of 70, but let me tell you, it was very dark and chilly at 5 am.

In response, all day I have been mulling over my “It’s really Fall now” list of things to do, to clear clutter and stay organized.  Perhaps you have that list, too?  Perhaps you are looking for some suggestions?  Here are a few!!

  1. Check your entry way, and swap out your accessories for the new season.
    Clean out the accessory basket by the door, review the contents, toss the old or broken items (empty bug spray bottle, beat up shopping bags), and put away all but a few of your absolute favorite warmer weather items (just in case you really do need that base ball cap again). Now re-stock the basket with hats and gloves, umbrellas and scarves.
  2. Check your entry way, and swap out your shoes for the new season, too.  So long flip flops, hello boots and wellies.  Toss the old or unmatched flip or flop, get rid of all but the last pair or two of sneakers (“Truly, dear, no one needs 4 pairs of old sneakers for ‘yard work.'” ).  Take in any shoes in need of repair, and put away the rest.  Then make space for the colder weather shoes and boots.   Do the same with sport items.  Play it Again Sports, anyone?
  3. Look around your home, and make note of projects and repairs to be completed.  Make some plans or make some calls.  Get on the schedule with service providers now before their schedules fill ip around the holidays.  Better to maintain – furnace checks and regular carpet cleaning – than to pay for last minute or emergency repairs or replacement.
  4. Pantry and Fridge shopping.  Check your cabinets and fridge.  Check your expiration dates and use up some of the foods you have on hand, to clear clutter and make room for holiday / seasonal items.
  5. De-furnish.  We have a 2 x 5 table sitting in the basement.  We moved it over the summer when our old kitchen cabinets and counter top were installed in the laundry room.  We should have put it in the crawl space at the time, but we didn’t.  It currently serves no purpose.  It goes AWAY today.  At a client’s yesterday, we collapsed 2 folding tables and a couple of chairs and put them away – they’ve been up for YEARS.  A client with a penchant for small side tables (they’re EVERYWHERE, and hold only clutter) took 3 or 4 to a local resale shop.
    In the interest of clearing physical and visual clutter, what small (or large) items could you do without? Put them away or let them GO!
  6. Drop off stuff.  Bags of donations, like clothes or books or shoes?  Recycling?  Items to be returned to a store?  Stuff that belongs to other people?  Take those piles / bags and boxes that are next to the door or already in the car, and get them Gone, gone, gone!!

6 tasks are enough for this week.  Next week’s list holds tasks like finishing switching the closet to Fall, window washing and putting away the deck furniture, but those can wait until then!!

What will you do this week to Embrace Fall, clear clutter and get organized?

How High Are Your Eyes? (a.k.a. Where to keep the canned tuna?)

Last week, I unloaded boxes of nonperishable food into my new cabinets and helped some friends settle into their new home.

I was reminded of a rule of thumb for cabinet storage, and I want to share it with you.  Before I  get ahead of myself,  though, I need to tell you that I’m short.

For anyone reading this who knows me, this is not news.  In my above- average-height family, I am definitely the runt.  I blame / attribute this to my 5’1″ grandmothers.  But I digress.

Being short means that I make strategic decisions about how to utilize my cabinet space, maximizing the shelves I CAN reach.  When my kids were younger, I thought I was keeping our most used items low in the cabinets for their sake, but now I’m shortest in the house again, so it’s all about me.  🙂

If you would like to maximize your cabinet space, too:

Consider the lowest shelf of the upper cabinet your highly coveted beach-front property. Dedicate this prime real estate to the items that you use all the time every day.  When we were putting things away last week, my son asked if we could make more room on the bottom shelf for snacks and things (the every day items for him) – brilliant!  To make room on the bottom shelf, I put the canned tuna (used much less often, and only by me) up a shelf or two.

Move up from there.  If you have three shelves, use the “every day (1st shelf) / every week (2nd) / every month (3rd)” guide to help you make decisions.  We now have 4 shelves – yes our cabinets now go all the way to the ceiling and I am giddy about this! – so we may use the use the “every day (1st shelf) / every week (2nd) / every month (3rd) / every year (4th)” to make our decisions about where to store our items.

As my very organized friend put away her dishes in her new kitchen last week, she knew to put the special occasion dishes on the highest shelf, and keep the everyday dishes at eye level.  It is so obvious in that context, and we can use that lesson in every cabinet.  Even if you are not short like me, grouping your cabinet items, whether food or dishes, around how often you use them may help you access and maintain your stuff more readily.

A final tip, when you store items on your upper shelves, contain small items in baskets or bins so they don’t get lost in the back of the cabinet.   For example, think water bottles and lids and straws, or seasonal baking items like small bottles of extract or sprinkles.

Look at your kitchen with new eyes, keeping your most used items at eye level and moving onward and upward from there!

Let’s Talk Expiration Dates.

Let’s talk expiration dates.

A friend and I chatted at a recent rainy soccer game.   She had stayed up until 2 am the night before organizing her pantry.  Most of her time was spent checking expiration dates and tossing expired food.

We discussed how frustrating it is when we review our cabinets and pantry, and have to purge expired food.  It feels wasteful and lazy.

HOWEVER, getting down on ourselves about how we got to this point is neither useful nor productive.  It’s better to learn from the experience (see the process below), and change our behaviors from here (stick with the article until the end).

A few months ago, I wrote about National Clean Out Your Refrigerator Day (November, Click HERE).  So let’s declare this week Clean Out Your Food Cabinet Week, what do you say?

Here’s How:
  1. Grab a garbage can, a notebook and a couple of boxes or paper bags.  Take a deep breath and begin.
  2. Clear off a counter for work space, near your food cabinets.
  3.  Choose a cabinet. JUST ONE.  Starting at the top, take everything out and put it on the counter. Then wipe down the shelf.
  4. Now, check every item. Yes, EVERY ITEM.  Even the stuff you bought recently.  It could be the newest, but still out of date. I was surprised to find my recently purchased canned beets were already expired.
  5. If the item is past its’ expiration date, toss it.  I understand, that is the hard part.  Yes, I know, it’s wasteful.  And yes, I know, you spent good money on that.  HOWEVER, the potential for food poisoning is much more important than a $3 can of tuna.
  6. If the item is open, but not past the expiration date, still check it for freshness.  Foods like breakfast cereal or crackers get stale if open too long in the cabinet.
  7. If the item is not expired, but you don’t think you will use it, label one of those boxes or bags as “donate to food pantry”, or “send to preschool”, or “give to friend/family” and start a pile of items to leave your kitchen to go and grace someone else’s.
  8. Review everything, then place the keep items back in the cabinet.
  9. If you have time to tackle another cabinet – JUST ONE – go ahead.  But DO NOT take apart more than on at a time!  Otherwise….
  10. Take out the trash, and drop off the donations / items to share. Pat yourself on the back for a job well done.  Repeat.
Once you’ve cleaned out the cabinet and pantry, it’s time to consume differently.
  • Use a list.  Post it on the refrigerator, and add items as you run out of them.
  • If you have to shop, buy only what you need for this week.
  • Stock your food like a store.  Pull the oldest items to the front, and add new inventory to the back.
  • Take advantage of sale items and stock up, but make sure to add those surplus items to your menu plan so that you use them up.
  • Plan to do this a couple times a year!
To:

Receive more ideas and suggestions like these;
Book time with me in person or virtually;
Arrange a presentation for your upcoming event; or
Discover the benefits of Organizational Coaching;

Please contact me.

Call / text 708.790.1940
Online at  http://peaceofmindpo.com
www.Facebook.com/MColleenKlimczakCPO
Via Twitter, @ColleenCPO

When Reality Meets the To-Do List: It’s Time To Act!

Last week, I found myself on the phone actually agreeing to a Demolition Date for my kitchen.  

Demo Date.  That’s what it is called.

I arranged for a team of people to come in and disassemble our kitchen as we know it, so it can be reassembled with hardwood floors, new cabinets and appliances, paint and lighting.

I’m very excited about these improvements.  And terrified.  And just a wee bit overwhelmed (especially considering that now the demo date is now just hours away).

In conversation with a friend over the weekend, she mentioned that Saturday was the day “Reality meets the list”.  For a week, she had jotted down ideas, planned, imagined, strategized, categorized, prioritized, etc., but now it was time for action.

As I packed up the kitchen this afternoon, my Reality Met My List, too.  No more planning and lists and thinking.  Now it was time to open the cabinets and finish putting things in boxes and baskets for the next few weeks.

So, if you are working on projects, whether at home or at work, professionally or personally, there comes a moment when we need to implement our plan.  Commit.  Execute.  DO!

Don’t Act Too Early.  
I found myself saying “I leaped before I looked” to my son when I asked him to help me move something while my arms were full of stuff.  So, Act, but don’t Act Too Soon!

On the Other Hand…

Don’t Think Too Long.
Have you heard the term “The Paralysis of Analysis”?  We can overthink something for so long that opportunities pass or situations change before we ever get to act or travel or grow.  My Dad says “Do SOMETHING, even if it’s wrong!”.  I wouldn’t want to be wrong, but the point is to DO something.

See the paint shown to the right?  I want a dark color for the kitchen walls, but I’m a little nervous. So the best way to figure out if we will like it was to buy a sample and paint the wall.  I can wonder all I want, but to make a decision and make progress, we needed ACTION (and I like it!)!

Be Reasonable.
My to-list contains EVERYTHING I need to do, and sometimes I just use it as a dumping place for my ideas and tasks, which means the list for any given day can be ridiculously long and unrealistic.  Putting 28 hours worth of work or tasks on the list for a 24 hour period is dooming myself to failure.

Make the list, but also look at your day and week and month, and determine what you can reasonably get done.

Just Do It. Implementation is Key.
We can plan and discuss and research a topic until we are blue in the face, but without action, it remains just a topic.

And now… I need to go and pack!

To:

Receive more ideas and suggestions like these;
Book time with me in person or virtually;
Arrange a presentation for your upcoming event; or
Discover the benefits of Organizational Coaching;

Please contact me.

Call / text 708.790.1940
Online at  http://peaceofmindpo.com
www.Facebook.com/MColleenKlimczakCPO
Via Twitter, @ColleenCPO

Get Over Left Overs: 85 Banana Chocolate-chip Mini-muffins

I regularly see this billboard and it always makes me think. Imagine – $1,500 a year is a lot of money to just throw away. (www.adcouncil.org)

A related statistic from the Food and Agriculture of the United Nations website (www.fao.org), 1/3 of all the food produced in the world goes to waste.  One third.

I try to not waste food, yet every week when I clean out the fridge, I toss a few things, too. Overripe cucumbers, mystery meat, dried out or moldy bread – all foods I should have used instead of wasted!

So, let’s bust these statistics.  We can all benefit from a plan to use our food better!  We can:

  • Save money by using our inventory before it expires;
  • Clear kitchen clutter by only keeping on hand what we really need;
  • Eat better and healthier by planning our menus with a little more care; and
  • Be more responsible stewards of our resources!

When I got home from the grocery the other day, I cleaned 3 pounds of grapes (they were on sale) and left them in a bowl.  We made dinner, consisting of baked sweet potatoes, a veggie, and warmed-up pork roast from last week.  While the potatoes baked, I turned a double batch of banana bread batter into 85 banana chocolate-chip mini muffins (I’d take a picture, but 48 hours later, there are only 6 left).

  • We will never eat grapes off the stems, but everyone will grab a handful if they’re clean and ready to eat.
  • We are unlikely to warm up pork roast just because, but pairing it with fan favorites like baked potatoes makes a lovely Sunday dinner.
  • No one in the house (including me) will eat brown bananas, but we’ll eat mini-muffins like crazy.

The secret is (well, it’s not really a secret) to Plan, Plan, Plan.

Looking to use up what you have?
Look first to use your fresh food, then fridge, then freezer then canned.

Clean and prep your fruit as soon as you get home from the grocery store.  

Apples, clementines, lemon and limes – I wash all in the sink immediately, and then store it on the counter to grab and go.

If we buy melons or strawberries or grapes, we clean and prep those, too.  Making good food convenient  ensures we will use it up before it goes bad. And when the strawberries start to get mushy, they go into the freezer, to toss in smoothies another day.

Know yourself and your habits.

I wish I could say that I take lots of time to cook nutritious meals daily for my family.  But I don’t. If I buy fresh veggies, I try to clean that when we get home from the grocery, though this takes a little more time.

Fresh produce is one are of my grocery list where I use convenience food.  Pre-cut carrots and celery are much more likely to be used than produce still in a bag.  And yes, I buy bag salad.  A head of lettuce will go to waste, but we will use bagged salad and spinach.

If you’re going to dice one pepper, dice two.  If you’re going to shred a cup of cheese, shred two.  Prepping twice as much of something, and then using it later takes little additional time and saves scads of time later.

Meat. We freeze everything.  When we buy ground beef or sausage, we brown most of it and then refreeze it in one pound bags, to use, tacos, chili or sauces.  We also purchase Costco rotisserie chickens and eat some for dinner, then save the rest for casseroles and keep the  carcass to make chicken soup another day.

Look in your pantry and fridge with new eyes, and Get Over Your Leftovers.

Who says you can’t have dinner for breakfast, or breakfast for dinner?  Eat dinner for dinner, then expect and plan to use leftovers for breakfast and lunch.  Use what you have before it expires. Use it before you go out and purchase more. Re-purpose what you have.  Make your own breadcrumbs and croutons from bread and buns, dice your fruit for smoothies and baking.

Use what you have!  Save money, save time and clear clutter!

To:

Receive more ideas and suggestions like these;
Book time with me in person or virtually;
Arrange a presentation for your upcoming event; or
Discover the benefits of Organizational Coaching;

Please contact me.

Call / text 708.790.1940
Online at  http://peaceofmindpo.com
www.Facebook.com/MColleenKlimczakCPO
Via Twitter, @ColleenCPO

“If You Call It a Junk Drawer, Guess What Ends Up Inside?”

Last week, a friend reached out to me, sharing pictures of her morning’s organizing projects. (I love that!) The conversation went like this:after

Friend:  (Below a picture of school papers) “Making Decisions.”
Me:  “Ooh, those are tough, I know.”
Friend: “Yes, well, once you explained clutter as unmade decisions [Barbara Hemphill], I have been able to get rid of most of it.  This mess was from my China / @##$@ cabinet.”
Me: (laughing) “Decisions are tough, but making them strengthens our decision muscles – it does get easier!”
Friend: “It is laughbable.  I had 6 junk drawers.  Down to 2 now.”
Me: “Woo hoo!  And never call them junk drawers, as, well, that’s what will end up in them! Better to name it, whether its a “school supply drawer”, “household hardware” or “party and baking drawer”!
Friend: “Yes. Good Tip”.
Me:  “Hmm, maybe that should be my next blog topic!”
Friend: “Yes, it should.  I’m buying a label maker today.”

Inspired by this exchange, I asked my FB friends to share photos of their junk drawers for this article (In no particular order, and with no identifying tags!).  And for the friends who asked if junk corners or junk rooms counted, these same suggestions will apply to those spaces, too!!

Just start!  Drawers are great and rewarding little projects!  You can make a lot of progress in little pieces!

Grab a garbage bag and a note-pad to jot down ideas that come to you.  Then set a timer for 20 minutes or so, if you’d like, and get to it!  If the drawer is dirty, dump the contents out on the counter and wipe / wash out the drawer before you put anything back.

The Organizing Process is the same (per Julie Morgenstern), whether a small drawer or a big room:

  1. Sort Your Stuff.  Common categories of junk drawer contents:
  • pens / pencils / markers (working and not)junk-drawer-1
  • paper clips, safety pins, clips of all sizes
  • coupons, expired and not
  • recipes, good and not
  • take-out menus, old and current
  • toothpicks
  • paper clips
  • random photos
  • note paper and post-its, used and unused, and business cards
  • hardware, screws, tacks, small tools
  • snacks, gum, candy (edible and not, who knows which is which?!)
  • glue, tape, string, rubber bands
  • first aid items, band-aids, inhalers, nail files
  • small toys, broken jewelry, hair ties, etc.
  • candles and matches
  • plastic silverware and old napkins
  • How am I doing?  Sound familiar?  Sort what is there, and then head to the next step – purging.

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2. Purging.  This is where that garbage bags come in handy.  We can all agree, much of what is in a junk drawer is probably, well, junk, and can therefore be tossed.  So part with the old papers, dried out pens, questionable food items and anything else that you don’t need or love.  Sometimes, the stuff can stay but it needs to go elsewhere in your home.

 

3.  Assign a Home.   Decide what categories you have present, and what categories of stuff you want to keep and where.  Consider where you use certain items, or how often you need to access those certain items.  NAME YOUR DRAWER, for goodness sake.  And let everyone in your house know what the drawer’s name and purpose is!  I have said this before, a space009 needs a name and a purpose.  If you call your drawer a junk drawer, or your room a junk room, junk will end up there.  So, as you assign a home for your items, group them logically and by purpose.  Perhaps you end up with:

  • A meal-planning drawer, with: menus; gift certificates and coupons; and recipes.
  • An office or school supply drawer, with: tapa and glue; pens, pencils and markers; notepads and post-its; paperclips, etc.
  • A tool and household drawer with: tools, heavy-duty tape, flashlights.
  • An extra utensil drawer, with: the kitchen items you want to keep but don’t use regularly. Or
  • Some other category you choose.  Just name it, and stick with it.

 

4.  Containerize.   Look around your house, you probably have containers you can use to corral your items in your newly cleaned and NAMED drawers.  (Finally, a use for some of those mismatched storage containers?)  And I snapped a picture of the new containers on a client’s table, she loves the dollar store for inexpensive drawer inserts.  If you can’t track down old check boxes or small cardboard jewelry boxes around the house, trays similar to the photo below (of my desk drawer) can be found at home stores like Target, or office supply stores like Office Depot or Staples.
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5.  Finally, the 5th step is Equalize, which is Julie Morgenstern’s snazzy word for MAINTENANCE! Once your drawers are organized, keeping them that way takes a lot less time and hassle. You can maintain them every day by putting stuff away in the right drawer and space.  And once in a while, if you pull open a drawer and it has gotten a little messy, setting it back to rights takes just a few minutes, using the same Sort / Purge / Assign a Home / Containerize / Maintain process.

Tackle this small but awesome project this week!

 

To:

Receive more ideas and suggestions like these;
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Arrange a presentation for your upcoming event; or
Discover the benefits of Organizational Coaching;

Please contact me.

Call / text 708.790.1940
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