9_organized_kitchens

1. The number one rule of an organized kitchen is to store items where you use them. Put your plates near the table, glasses near the fridge and cutting knives and board near island or counter where you cut up produce.

2. If you do any baking, set up a baking section. Store together all items you use when baking.

3. Clean and organize your fridge and freezer. Do a quick upkeep once a week on trash day. If you don't use it, get rid of it.

4. Move the excess clutter. For example, seasonally used items such as platters and holiday dishes are better stored in a basement or attic. Unless you have a very large kitchen, it is best to remove items that are not used on a regular basis.

5. How many glasses do you really use between dish washings? Store only as many as you regularly use (glasses, dishes, wine glasses), and place the extras in storage.

6. Go through your cookbooks and keep in the kitchen only the ones you use regularly. Seasonal cookbooks can be stored with your holiday dinnerware, others can be kept elsewhere or given away.

7. Here's a tough one. If you don't use it every day, remove it from your counters. So many of us complain about not having enough counter space yet we crowd the counters with things we don't even use.

8. Check out all the racks and drawer units on the market to more efficiently store all your kitchen items. You will find a large selection at home stores around the country.

9. Set up a small pantry somewhere in your home for extra cans of soup, coffee and other essentials. You'll save money by buying in bulk or during sales and you'll save space in the kitchen. A small closet can easily be converted to a pantry. Once you have one you'll never want to be "pantry-less" again.

Barbara Myers is a professional organizer and author. Free tips booklet and e-zine to help you take control of your time by organizing your life. Visit http://www.ineedmoretime.com.