Any kitchen organizing solution begins with uncluttering. Take everything out of the drawer. Sort items into one of 3 piles based on how regularly you use the item. Sorting by your/family usage is easier and helps weed out under utilized or infrequently used kitchen items. For each item place it in one of three piles; regularly used pile; less often used pile or, almost/never used pile. This way you are getting rid of kitchen declutter. The almost never used pile of items is the pile for charity or to throw out. The exception are those items, like a turkey baster for instance, used for annual events like holidays. Try and keep these items to a minimum or better yet store them away with the other same seasonal items. For instance, the nut cracker you pull out every December, keep it with your other items you store for this time of year. For the less often used pile look to dispose of duplicates, worn out, novelty items no longer used. Keep the regularly used items. A general rule of thumb is 25% of the stuff we currently have, we can live without. See if you are living by this rule.
An 'all-drawer kitchen design' provides 50 per cent more storage than a conventional one. Also the streamlined look of the design exudes style and sophistication while combining functionality with overall aesthetic appeal.
After the drawers are organized, head to the pantry. This is another case where things are often left to fall apart because the door can be shut. In order to shop smart and know what ingredients you have on hand, organize your pantry. Determine what must be kept in the pantry and then figure out the best way to store it. Some things will stay fresh longer if they are in glass containers. Also be sure edible items are up off of the floor by at least six inches.
Jean Plantier Kitchen Drawer Saturday July 20th, 2019 06:44:26 AM
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Saturday July 20th, 2019 06:44:26 AM