Call it lazy or the aftermath of Christmas, but my kitchen has fast become a dumping ground of ‘stuff’. Our teeny tiny kitchen has very little cupboards or workspace. A narrow ‘galley’ style kitchen which is open plan to the dining room, and can be seen as soon as you walk in through the front door.
Yes even the postman can see the clutter! Crikey – something needs to be done. With this in mind I thought about how I use my kitchen, and what I would like to store and importantly how it should be stored.
I use my kitchen everyday, cooking all our meals from scratch, so the most important storage to me is the pantry. A place where all the ‘staples’ of cooking are stored. Spices, tins of chickpeas and coconut milk, jars of dried lentils and quinoa. I tend to hoard ingredients, all kinds of lentils, wild rice, brown rice, bread flour, three types of quinoa… and more.
I know it’s not the sexiest job in the world, but think of it as a investment to a more streamlined kitchen and a way of cooking better. Here are some tips: