Kitchen short cuts

I love spending all day in the kitchen to prepare an elaborate meal for friends or family. About twice a year. The rest of the time, I also enjoy cooking, but don't have the luxury of spending a lot of time cooking or cleaning. Here are some of my kitchen short cuts.

• Keep a well stocked pantry and a running grocery list on the fridge, so you minimize the risk of running out of something at the very moment you need it. This avoids the hassle of last minute shopping or having to come up with a substitution.
• I don't have a dishwasher, so though I normally frown on duplicates,  I do have lots of mixing bowls, spatulas and other frequently used items so I don't have to stop what I'm doing just to wash a dish.
• Make staples ahead of time and have them ready to go in the fridge. I like to make a big batch if rice at the beginning of the week. It can then be used instantly.
• Wash, dry and put away your good chef's knives as soon as they become dirty. That way they last longer and are ready to go at a moment's notice.
• Two words: frozen vegetables. They are a lifesaver. I always keep peas, corn, spinach, and green beans on hand and often lima beans and bell peppers as well.

Cookie containment

I love to bake. I'd bake a batch of cookies every day, but then my husband would die of sugar overload, not mention our apartment would be even hotter than it already is on those hot summer days from firing up the oven. In order to not let my baking go to waste, and also keep the house cool on days when I'd like to eat a cookie without baking, I've come to embrace a tip I learned from my mother-in-law. She bakes a batch of cookies, lets them cool, and then seals up them up in Ziploc bags, six at a time, and pops them in the freezer. They keep for a couple weeks like that, and when you are hankering for some oatmeal-chocolate-chip goodness, all you have to do is take out one of the bags, wait about 30 minutes, and you have perfectly fresh and tasty cookies, and not too many of them at one time! It's better than keeping a huge batch around for days until you have to throw some away because they are stale or you can't bear to look at them anymore, and you can also exercise some portion control.

My favorite oatmeal raisin cookie from the Rosie's Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book by Judy Rosenberg

Practicing extreme self care

**This post was originally published in my monthly e-newsletter, Lelah's News. Don't subscribe? Sign up here!

A while ago I read an article about dealing with emergency situations in which the author advised that to better cope, one should practice "extreme self care." In other words, make sure you get plenty of food, water, rest and whatever else your body needs to keep functioning at its highest level. Though that is probably most difficult to do when in an emergency situation, it makes sense. I was inspired by the phrase “extreme self care” and wondered why not practice that every day? How better can we honor ourselves and keep ourselves most productive and happy than by getting the rest we need, the nutrition that fuels our bodies, the exercise that makes us feel good and anything else that a body in particular might need (some time to yourself, a daily does of chocolate). Self care keeps us healthy and sane.

As the mother of a six-week-old, I know that taking care of yourself isn't always easy and it isn't always the first priority. Getting one's teeth brushed can seem like quite an achievement some days. But when you take care of yourself you can take care of others so much better. Therefore, I advocate extreme self care as a lifestyle choice that can make any day more manageable. To practice this, sometimes you simply have to give yourself permission to put yourself first. Once you do that, finding the time in your packed schedule to take a walk just to see some green trees or to refill your water bottle and make a healthy snack is no longer indulgent but necessary, vital, non-optional.

Try it and see how it positively impacts everything else in your life.

Stockpiling pros and cons

Tuesday I wrote about planning ahead and freezing meals in anticipation of my baby's arrival. In addition, I've tried to stock up on essential items, so that if my husband or I can't get to the store, we won't be in danger of running out of basics like soap, toothpaste, beans and oatmeal. But getting stocked up is harder than it sounds. For one thing, I tend to be an under-buyer, or at least ride the line between under-buyer and enough-buyer. (For more on under-buyers and over-buyers, check out The Happiness Project's post on this).

I hate buying something just in case I might need it later, but because I don't know exactly what I'll need once the baby arrives, and I won't want to be in a position where I have to go out to get something urgently, I'm trying to let go of my worry that I won't use the thing. For instance, medicine is one thing I hate buying without knowing if I'll need it, because it will expire, but it's also something you want to immediately available if you need it!

The pros of stockpiling are definitely the niceness of having what you need when you need it, as well as a feeling of preparedness. And for items I know will get used, such as chicken broth and toilet paper, I'm happy to have as much on hand as I have room for.

In my house, you can't have too much peanut butter on hand!

The cons are finding room for the extra amounts of things, keeping the items organized enough that you can find what you need, and actually using up the items before they go bad. That's why I generally don't recommend to clients that they shop at warehouse-style stores. They usually don't have enough space to comfortably fit all the paper products and toiletries they want to buy. The savings in money isn't worth dealing with the clutter of too much on a day-to-day basis.

Post-natal meal planning

My first baby is due in just a few weeks, and one thing I've heard over and over from people who've done this before is to make sure to have plenty of meals and food on hand, and to get people to bring you food whenever they come visit. Since eating has always been one of my top priorities, and I know that energy and time for cooking will be in short supply once the baby is here, I've made a point to make up several batches of nutritious and hearty meals and have completely filled my freezer to the brim with them. I've also stocked up on staples, which I'll be posting about in a couple of days.

I have a small freezer, and I've had to make some choices about what to keep in there. I pared down my ice pack collection, and have been using up the ends of bags of lima beans and blueberries, which is good to do once in a while anyway.

Then I made beef stew, minestrone soup and whole wheat spinach lasagne (and put them in labeled, meal-portion containers). Which just about taps me out space-wise. But that's still at least 9 solid meals worth, and it gives me a little peace of mind knowing that my family and I won't be entirely dependent on the kindness of visitors or the prepared foods section of Whole Foods!

A Thanksgiving Recipe

I'm so thankful for all my wonderful blog readers, so I'd like to share a family recipe with you, which I will be making for my family this Thanksgiving. These little morsels are huge crowd pleasers, so I usually double the recipe.

Happy Thanksgiving!

Swiss Cheese Tartlets

ingredients:
1 pre-made pie crust (in this recipe store-bought works better than homemade)
3 eggs
1/4 cup cream
1/8 teaspoon pepper
2 tablespoons very finely minced onion
1/4 lb. grated Swiss cheese
1/4 teaspoon poppy seeds (or up to 1 teaspoon as desired)

instructions:
Roll crust thin and cut out rounds about 2’’ in diameter. Press into greased or nonstick shallow muffin tins. (You can use a regular muffin tin as well, just press the crust in gently so it will be easy to remove later.) Beat eggs and mix in rest of ingredients. Pour 2 teaspoons of egg mixture into each crust shell. Chill for 30 minutes in the refrigerator. Preheat oven to 425 F. Bake at 425 for five minutes, then turn down oven to 350F and continue baking for 12 minutes or so until lightly browned on top and on edges and center is puffed up a bit. Best served warm. You can freeze and reheat in the microwave or oven, but they won't be quite as good as fresh.

Get help for the holidays from a professional organizer.

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or email lelah@lelahwithanh.com

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Labeling the salt

Last night my husband and I went through our apartment doing a basic de-clutter. We were looking at all of our possessions and asking ourselves if they still held a purpose in our lives. If they didn't, we put them in a bag to give away. A good by-product of de-cluttering with the person you share your living space with is that you learn things about each other and your space. For instance, I do most of the cooking, and it never occurred to me that some basic ingredients were invisible to my husband. He asked me, "So if I need salt, where is that?"

I pointed silently to the container of salt that sits next to the pepper and olive oil right next to the stove.

"That's the salt?" he clarified. Apparently it was hiding in plain sight.

"That's the salt," I assured him. Then I asked, "Would it help if I labeled it?"

He said yes. So I labeled the salt.

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How to make grocery shopping less of a chore

I used to love grocery shopping. It was one of my favorite errands, making a list, checking things off, shopping smart with coupons and bringing my reusable bags. I used to live about a quarter of a mile from a big, shiny supermarket and a five minute drive from a Trader Joe's.

Now I live about an eighth of a mile from a medium-sized supermarket, five minutes from Trader Joe's, with a Whole Foods smack in between, and shopping threatens to become more of a chore than it should be. I still live by my list, but the problem is that I often have to go to at least two of those stores on any given trip in order to cross everything off. So I've tweaked my shopping style and have a few tips to help make the process more enjoyable:

• I keep a running list of items needed, then before I plan to go to the store, I check all the recipes I intend to make in the coming week and fill the list with needed items. I do a quick walkthrough of the house to make sure I'm not forgetting something like toothpaste. This cuts down on forgetting anything and decreases the frequency I need to shop.
• I've pretty much given up on coupons, unless I happen to come across one that is for something I already buy and use. I find that if it is for something I use, but a different brand, then the savings the coupon represents still don't make up for the price difference against the brand I usually buy, so I'm not really saving money. I also don't have to worry about remembering to take them with me or pull them out at checkout.
• Of course, I always bring my own bags. Remembering to do this every time is a point of pride with me, and I prefer my own sturdy and pretty bags to disposable ones anyway.
• I bring a bottle of water and stay hydrated. Especially if I'm going from store to store, I always get thirsty walking around with a cart, and drinking water helps me feel better and cuts down on impulse buys like expensive smoothie-type drinks.
• I try to time my shopping so when I arrive home laden with bags, my husband is home and available to help me unload. We live up two steep flights of stairs, and while the exercise is good, it's also nice to share the load.
• I stock up on dry staples wherever I can, so sometimes I can get away with a short, light shopping trip one week (fruits, veggies, milk) alternated with a staple-heavy trip the next.

Creative Commons photo posted to Flickr by simiezzz

Lelah Baker-Rabe is a Los Angeles-based professional organizer. To discuss your organizing needs, call her at 818.269.6671 or email lelah@lelahwithanh.com. Sign up for Lelah's News, a once-monthly newsletter.

Having versus using

I had a Bon Appetit subscription for a year in 2007. I enjoyed reading the magazine, but never seemed to actually make any of the recipes. I collected each issue and put them in a cute magazine holder from Ikea. And there they sat, alongside my cookbooks and Cooks Illustrateds (which I use regularly). I think something about the glossy pages and not being able to quickly find a recipe that had any resemblance to something I had in mind to make prevented me from every consulting them.

A few weeks ago I realized that these magazines were not doing me any good sitting prettily in a box. I decided to take them apart, the way I do with my Real Simple every month after reading it. It took a few days, stealing snatches of time before bed or while watching 30 Rock on Netflix Instant, but I went through each one and cut out (well, tore out) any recipe that looked like I might actually make one day. I then filed each one in my recipe binders, which I video blogged about here.

Since then, I've made two recipes from those magazines and they both came out amazingly. I know it's easy to find a recipe for almost anything you want online, and I do that often, but making a recipe that I saved out of a magazine is somehow more of an adventure for me. Now I have more room on my bookshelf and it gives me pleasure to know I'm using the Bon Appetits instead of just having them.

Lelah Baker-Rabe is a Los Angeles-based professional organizer. To discuss your organizing needs, call her at 818.269.6671 or email lelah@lelahwithanh.com. Sign up for Lelah's News, a once-monthly newsletter.

 

 

Organizer's Blog Digest: Thanksgiving 2010

Here are some excellent posts from around the web that might help you as you plan and execute this year's Thanksgiving day.

Lelah's 2009 Thanksgiving dinner plate before.

Lelah's 2009 Thanksgiving dinner plate after.

Real Simple magazine had a great recipe section devoted to Thanksgiving recipes in November's issue. Here is their comprehensive timeline/checklist for planning for the holiday.

The New York Times has a beautiful spread of vegetarian and vegan dishes that would be fantastic additions to any Thanksgiving table.

Lauri Ward, of Use What You Have decorating, posted about the benefits of cleaning out your kitchen clutter before Thanksgiving dinner. Her point that "if you haven’t put the stuff to use in half a decade do you think you’re going to start on November 25th?" is well taken. I say, don't stop there. If you decided to keep it because you thought you might use it for holiday prep or presentation, and you didn't, then let it go without a second thought.

Last year's blog digest on this same topic is evergreen. Here it is for more links.

Happy Thanksgiving!

Lelah Baker-Rabe is a Los Angeles-based professional organizer. To discuss your organizing needs, call her at 818.269.6671 or email lelah@lelahwithanh.com

Halloween prep

Halloween is a fun holiday. Candy, dressing up and fake blood always make for a good time. I like to get into the Halloween spirit by doing a few simple, low stress things.

• Decorate by taping a skeleton cutout on my front door. I use the same one every year - it was originally a Halloween card my mom sent me.
• Watch The Legend of Sleepy Hollow, the 1950s Disney cartoon version narrated by Bing Crosby that's scarier than you'd expect.
• Get a pumpkin and carve a jack-o-lantern, saving the seeds to roast. My trick: boil the seeds in heavily salted water for a few minutes before roasting them tossed with some olive oil and a tad more salt. 
• Buy one (1) bag of Halloween candy. I usually don't get many trick-or-treaters, but it's always good to be prepared. 

What do you do to prepare for Halloween?

Lelah Baker-Rabe is a Los Angeles-based professional organizer. To discuss your organizing needs, call her at 818.269.6671 or email lelah@lelahwithanh.com

Organized eating, or simplified salads

I have three main places where I do the business of being a professional organizer: at the home or office of a client, in my car getting to and from my client, and in my home office. On days when I am mostly working at home, I take time out of my day to make a healthy lunch. Access to my fridge and kitchen during the work day is one of the definite perks of operating a business from home. I really like to eat salads, because they are a lot of food but also good for you. The kinds of salads I like have lots of ingredients that require chopping. And even though I do take the time to make a salad and sit down and eat it, I don't want to be prepping for half an hour every day. So, on Sundays, I set aside some time for chopping, fill up several plastic storage containers with veggies, and then when I'm putting together lunch during the week my refrigerator becomes an in-home salad bar.

Things I like to chop and eat:

• Cucumbers
• Black olives
• Green onions
• Bell peppers
• Mushrooms
• Tomatoes (though I never do these in advance, as they don't keep well in the fridge)
• Lettuce

Things I like to prep and eat:

• Garbanzo beans or black beans
• Homemade salad dressing (oil, vinegar, salt, pepper, some fresh herbs if I have any)

Creative Commons photo posted to Flickr by Rene Ehrhardt

Lelah Baker-Rabe is a Los Angeles-based professional organizer. To discuss your organizing needs, call her at 818.269.6671 or email lelah@lelahwithanh.com

Clutter-free gifts: Consumables

By far the largest category of clutter-free gifts is consumables. These are by and large practical things that are used up over time. They give service and joy to the receiver of the gift, and then they go away, their containers hopefully recycled or re-used. Consumables can be as straightforward as gas for your car, or as luxurious as 80 dollar pomegranate-scented candles for the bathroom. The best thing about them is they have a temporary place in your friend or family member’s life, and they earn that place by doing something useful.

• Gift cards for gas, groceries
• Food, from simple groceries to fancy foodstuffs
• Fruit basket
• Wine, a bottle or perhaps a mixed case
• Mass transit tickets for people who use public transportation
• Of the month clubs: beer, cheese, fruit, wine, bacon
• Home baked items
• Homemade dinners, frozen
• Flowers, cut
• Seeds for gardeners
• Nice candles
• Pet food for pet owners
• Art supplies
• Baking supplies such as vanilla extract, chocolate, sugar
• Toiletries: soap, hair care, shower gel, beauty products
• Stamps and stationary
• Batteries (perhaps rechargeable)
• Cleaning products, sponges
• Candy
• Gourmet ice cream
• Coffee/tea
• For new parents: diapers, wipes, baby food
• For teachers: teaching supply store gift certificate
• Gift card for a place they go to regularly, such as Starbucks

Creative Commons photo posted to Flickr by MinivanNinja

Lelah Baker-Rabe is a Los Angeles-based professional organizer. To discuss your organizing needs, call her at 818.269.6671 or email lelah@lelahwithanh.com 

The un-holiday holiday

Halloween is behind us and the fall holiday train is now chugging right along toward Thanksgiving, with Christmas not so subtly waiting in the wings if the displays at my local stores are any indication. At this time of year it can be hard to make time for socializing with friends when family usually takes precedent on these major holidays. In today’s world, people often live far from family members and take the opportunity to travel and visit. But many of us have formed new families with our friends, who we’ll see far more frequently, but sometimes not on the days that are set aside for family bonding. It can be stressful to have to choose between friends and family, and also to deal with the pressure that these high profile holidays can put on even a simple gathering.

One solution to this annual dilemma is to start a new tradition with your friends (or your family, depending on your situation). Create your own annual holiday on a date that doesn’t conflict with any universally recognized ones. By choosing to entertain in an off season, you can avoid the stress of committing to too much during the fall holiday rush, and take time to really have fun, appreciate your loved ones and make a unique memory.

Here are some un-holiday holiday examples:

• For people with birthdays that fall on a holiday like Christmas, celebrate their half birthday instead.
• Find an obscure “national day of” something you love and turn it into an annual homage to pie, or pi.
• Co-opt another country’s holiday, such as Canadian Thanksgiving (Second Monday of October), or Boxing Day (December 26).
• Love poetry or the epic ramble of James Joyce’s Ulysses? Stage your own Bloomsday celebration on June, or celebrate your favorite poet’s birthday with an annual reading and feast.
• Make up something out of the blue. My family started “Salmon and Pork” night accidentally one year when a casual dinner party turned into a night of declarations about goals and resolutions. Now the fourth Sunday in April is a unique, five-year running event.

Creative Commons pi pie photo posted to Flickr by pauladamsmith

Creative Commons Bloomsday photo posted to Flickr by Barnacles Hostels

Lelah Baker-Rabe is a Los Angeles-based professional organizer. To discuss your organizing needs, call her at 818.269.6671 or email lelah@lelahwithanh.com

Preparing for every day: Freezer

Being prepared is not just about being ready for emergencies, it is also about being able to face the more mundane challenges of day to day living. I've written about getting your desk drawers, purses, and now freezers prepared for every day.

Did you know that freezers work more efficiently when they are filled up? Mark Bittman a.k.a. The Minimalist writes eloquently about freezer use in this fantastic NY Times article. It is a must-read! The following items are great to have on hand for last minute dinners, guests and to supplement your pantry. Freezing is a time saver--next time, make twice as much pizza dough as you normally would, and freeze the rest for a few weeks from now when you're too tired to make dough from scratch. It feels good to know that even if your fridge is empty, you'll have something edible in the freezer.

The 12 things that should be in every freezer:

• ice cube trays (some filled up with water, some available to be used for leftover coffee, juice, or to save herbs, citrus, etc.)
• vodka (great for spur of the moment cocktails, pie crust and other cooking)
• frozen peas (makes a good ice pack in a pinch)
• ground meat frozen in meal-sized portions
• leftover pancakes (can be microwaved or re-heated in oven)
• frozen juice concentrate
• homemade chicken stock in single-recipe portions
• homemade pizza dough (I like Bittman's recipe)
• store-bought puff pastry (a little expensive, but highly useful)
• pie crust (store bought or homemade)
• over-ripe bananas (peeled, to be used for banana bread)
• ice packs for on-the-go food chilling and minor injuries

And around every freezer, you should keep:

• Sharpie for labeling (name and date each item that goes in there!)
• Good quality freezer bags
• Good quality plastic or glass storage containers

Mark Bittman's website

Creative Commons freezer photo posted to Flickr by sporkist

Creative Commons freezer door photo posted to Flickr by L. Marie

Lelah Baker-Rabe is a Los Angeles-based professional organizer. To discuss your organizing needs, call her at 818.269.6671 or email lelah@lelahwithanh.com