-Determine what items you rarely use but still need for
certain occasions. Bread machines,
lobster pots, large roasting pans, Christmas molds and special serving dishes
and utensils are only a few of the candidates for the secondary storage
area. Anything you use about once a
month or perhaps every couple of weeks could go in this area.
-This space is perfect for bulk food purchases that need
to be stored until you are ready to bring the food into the pantry or kitchen
cabinets for use. If possible buy some
shallow baskets to store small, similar food items to help categorize and organize
the food shelf. If you have a lot of
canned goods small stacking shelves on your existing shelves can take advantage
of the vertical space often wasted by a row of canned goods.
It is important to assess the items in your kitchen and
make sure they are active and used regularly.
Anything else should move to another storage area. This practice will create more useful space
on your counters and also prevent your cabinets from being stuffed with
non-essential kitchen items.
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