Tinfoil Chef

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

 Powered by Max Banner Ads 

Ever notice how the kitchen (along with any other room actually) tends to get less and less organized no matter how much you try to keep up with it? You start out after a spring cleaning type thing where there’s a place for everything and everything is in it’s place. Then over the next few months it gets more and more out of whack and eventually that new bag of potatoes is sitting next to the pet supplies and there’s a rawhide bone in the refrigerator next to the butter.

I know that sort of thing happens to us all the time. Though we’re a lot better about because over the years we’ve gotten to the point where any given area will only be allowed just so long before it gets the “deep cleaning” instead of the usual “get it done because we’re in a hurry for something” kind of treatment.

I think the big trick is to not let the job get too big. First you need to set aside some time on at least a semi-regular basis to use for doing ‘mini spring cleaning’ sessions. Tackle one area at a time and get it right. Next time do the same with another area.

If you enjoyed this post, make sure you subscribe to my RSS feed!