I’m not always organized, but I am capable of being a pretty organized person. Most of my organization skills have been learned, though. They didn’t come naturally.
For example, when I first got married, I organized my kitchen cabinets somewhat randomly. If a cabinet reminded me of the cabinet my mom kept her cereal in, then I put the cereal there.
It wasn’t until my second kitchen that I learned about organizing kitchen contents by a theme and creating centers. In particular, I set up a baking center, cooking center, cleaning center, and pantry center.
Even with a small kitchen, centers can be established. You may not include as many things in your centers as someone with a bigger kitchen does, but you can group essential items together.
I’ve lived with small kitchens before, so I know it can be done. Thankfully, I have a larger kitchen in this house. Here is my baking center which you were unable to see in the photo I shared last time.
This is the counter I stand at whenever I bake. My mixer stays on the counter, and everything I need is close by. I don’t have to move to another part of the kitchen for anything except to turn on the oven or wash my hands.
When I stand in the center of the area, my flours are directly in front, and I can open the drawer to the right with my measuring tools. You can see pictures of my flour cabinet (before and after being cleaned out) in this Clean Kitchen update.
I have more cabinet space here than I need for my baking supplies, so other items go here as well. For example, the upper cabinet next to the refrigerator holds glasses because we get water from the frig dispenser.
One of the drawers holds towels and dish cloths, another holds foil, plastic wrap, and bags. Basically, things that don’t fit into a center get put where there is room.
Now, since I promised you that I would keep it real in this series. I will tell you that my baking center is not always neat and tidy. Here is what it looks like as I write this post. Your counters never look like that, do they?