If you plan to live through the kitchen renovation it helps to take time to prepare before demolition day. Begin by taking an assessment of your kitchen items. They can be broken down into basic 4 tier categories and the 3 Box Method mixed to create a simple way to organize and store items before renovation.
3 Box Method
As you take inventory and begin deciding where items should be stored, be ruthless with yourself! Touch every item and ask if you want or need it in the new space. Unused gifts, trendy gadgets, broken/chipped or scraped items ( non-stick pans and china that is chipped and heavily scratched no longer hold their integral values and can emit properties that shouldn’t be combined with food) Let these go, it’s easier to do now. When the new space is complete, you’ll be ready to unpack and get cooking!
Get packing boxes, tape and permanent markers. Mark each box the following way.
BOX 1: KEEP
BOX 2: GIVE TO FAMILY & FRIENDS
BOX 3: DONATE TO A GOOD CAUSE (Remember to get a tax slip if you need one)
4 Tier System
Tier One: Items we use every day and will need during the renovation.
Basic spices, Salt & Pepper
Storage containers for leftovers
Paper plates, bowls and cups
Plastic silverware and napkins
Wet wipes for cleaning up
Microwave in another location
Fridge in another location
Instant hot water heater
Coffee Maker
Washing station for basic items
Grocery list for easy items to microwave, or eat cold
Food wraps
Tier two: Items we use occasionally but may still need access to
Rice cooker
Crock pot
Plastic serving dishes
Picnic basket
Grill Items
Aluminum Foil Pans
Tier Three: Food and Perishables
Begin by using as much perishable food as possible to avoid waste
Take inventory of cans and package foods, check expiration dates, if you won’t be able to use these in time, consider donating to a food bank
Open items like flour, sugar, etc should be used or given to a neighbor. Make a small plastic container for each of these and wash and pack larger storage containers.
If you’ve had your spices for a very long time, now might be a good time to start over. At the end is a basic spice shelf life list
Tier Four: Items you will use very little
Begin by packing these first OR give away or donate items you don’t actually use.
All holiday dishes
Baking items
Kitchen gadgets that have one purpose only, ie: ice cream maker, pasta maker
Stoneware
Very fragile items
Antiques
Making Life Livable During the Renovation
Things to Do
Set up a wash station
Set up a cutting station
Create a system for simple cooking when needed, ie; grill station, microwave area, etc
Coffee/ Tea station with paper or reusable cups like a Stanley thermos
Set up a plastic storage container area to put leftovers or carry out food away in
Clean up station with trash & recycling areas
Bar area
Rule of Thumb for Spices
Ground spices are at their freshest within the first 3 months of being bottled
Whole spices are at their freshest within the first 10 months of being bottled
Ground spices retain most of their flavor for 2-3 years
Whole spices retain most of their flavor for 3-4 years
Spice blends retain most of their flavor for 2 years
Dried leafy herbs retain most of their flavor for 1-3 years
Seeds retain most of their flavor for 4 years
Fresh spices retain most of their flavor for 1 week
Salt is the only seasoning to retain its peak flavor indefinitely
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