Always start your home cooking meals or snacks with a clean and organized work area. Organize your spices, I have a spice cabinet. On the bottom shelf in ‘Modular-Mate’ Spice containers I have my meat and vegetables spices and herbs, plus cornstarch. On the middle shelf are my dessert spices and cake/cookie decorating supplies, also Vanilla extract and other flavorings. On the top shelf I store dehydrated vegetables, dry yeast packages and the jumbo size spice containers.
My kitchen machines are all stored in a cabinet under the counter with two shelves. The top shelf has the machines I most, a toaster, a mini food processor, mixer, large slow cooker, and a George Forman grill. On the bottom shelf are machines I use less often, a full size food processor, a blinder, a small slow cooker, a rice steamer, a toaster oven, and a bread maker.
I have a large pantry. On the very bottom shelf, I have stored pans that are very rarely used. Also baking dishes that are rarely used, like the Turkey Roaster. The next two shelves are ‘Modular-mates’ rectangular containers with all the staples in. On the very top shelf of the pantry I have stored items I use only on very rare occasions, like the ‘chip and dip set’ and the Tupperware ‘vegetable trays'. Plus there is a backup mixer up there too. On the shelves in between are canned, packaged and bottled foods. I also have a stepladder next to the refrigerator.
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