Unlike the picture above, I have a modest kitchen. I live in a rowhouse that originaly had a galley kitchen, which was later opened up to the dining room by taking the separating wall down and installing a counter. But the galley aspect of my kitchen remains, even though it’s been opened up.
Due to only a limited amount of cupboard space, my built-in pantry is filled with dishes and glassware, while the shelves in the cupboard serve as the pantry. It’s usually stocked so full, I have to arrange things just right, in order to close the doors.
I’ve noticed recently, that things are getting tougher, since some pantry items have been around a while leaving precious little room for new stuff.
The bottom shelf on my refrigerator door is another collection area of opened pantry items. It’s overrun to the point, that now the top shelf on the door (where I used to store milk and juice for easy access), is being used for stock items and it too is getting full and it has forced me to move drinks to a regular shelf in the fridge which crowds the rest of the fridge.
Apparently, I’m not alone in my dilemma. The Washington Post addressed the problem this past Wednesday in this article: http://ncane.com/rqf.
Thanks to this article in the Washington Post, I’m glad to have found http://www.theperfectpantry.com. The site names just 23 must haves in the pantry. Which is a much smaller number than the content of most of our pantries.
As the article points out, most of us would rather keep stocked up on a few hundred items, but it’s nice to know that we can actually survive on only 23 pantry items.
Of course, once I perused the Perfect Pantry, I realized there’s some more stuff I need….I think my wife will kill me if I buy more stock items, though.
Anyone else’s kitchen getting overrun with pantry items? And what is your solution?