Room by Room Organizational Tips: The Kitchen

Posted on December 10, 2013 by Jean Roman

I thought after my last series of posts on organization, it might be nice to give you some Room-by-Room Organizational Tips. Through this month I’ll touch on the most common rooms in our homes and give you tips and idea’s on how-to organize and clean with purpose. I thought we’d start with the kitchen… so here we go!

The kitchen is the gathering place in our home like most others. It’s where little boys get to lick the icing off the mixer beaters… where soap-bubble beards are made and wet towel ‘thwacks’ happen… yes the kitchen is the heart of the home… after all it’s where we nourish those we love.

I’ll give you the details of how I keep my kitchen tidy and organized. Next time I’ll touch on my pantry.

What a happy mom am I when the boys rooms are clean, the fridge is shining with no ‘science experiments’ going on in it, the appliances are shining and the windows are clean… at least for fifteen minutes! After all, with a three-year old that likes to lick the window at the cat sitting on the window shelf and the six-year-old that loves to draw on a steamy window… I’m lucky to get the fifteen minutes!

So here are some helpful Room-by-Room Organizational Tips for the kitchen.

*I keep all my spices and herbs in half pint, pint and quart size mason jars.

*In the fridge, I always keep the older products up front so they are used first. I do use Tupperware Fridge Smart containers in my fridge. They stack neatly and they really do keep things fresher longer. I use them for my lunch meat, cheeses and even leftovers. They are not just for fruit & veggies.

*I also prefer to use cling wrap over foil to cover things in the fridge~ it’s easier to see what’s in the bowl.

*I keep all my baking supplies: measuring items, spices, herbs, flour, baking pans and sheets on the same side of the kitchen in neighboring cupboards so I don’t have to run all over the kitchen for items.

*Use plastic totes to keep loose items like cookie cutters and other items that you don’t use every day in and then they stack neatly in the cupboard as well.

*I use baskets in my utensil drawers~ I like the way it looks better than the regular plastic utensil dividers. I am all about cute~ especially if I can use baskets!

*If you do a lot of baking like we do, keep your 25# and 50# bags of sugar, oatmeal and flours in plastic totes with air tight lids. This will keep it fresh and keep the bugs out!

Here’s my Kitchen Routine as I have it in my journal. This is to be done on a weekly basis unless otherwise noted.

Weekly:

Wash down: Counter back splash, fronts of cupboards, spot wash walls.

*Wipe down counters and stove after every use

*Wash windows

*Put clean foil on stove burner plates; clean out fridge

*Wash floors- Saturday; spot clean through the week

*Sweep floor after each meal daily

*Dust all around ceiling lines and through room

*Wash floor carpets

Monthly

*Take down curtains and wash; pull fridge & stove out and clean; wash down ceiling fan

Seasonally
Spring and Fall:

*Wash walls and ceiling

*Empty out cupboards and wash

*Take all knick-knacks off top of cupboards and wash

*Dust top of cupboards and wash

*Touch up any spots with paint.

I hope this gives you some inspiration to get your kitchen organized and cleaned up! Next time we’ll look at how I keep my pantry organized and tidy… until then,
Happy Day,
Jean

Brussels Sprouts: Some supper yummy recipes!

Posted on December 9, 2013 by Jean Roman

Yes we are still in the season of Fall! I don’t care what the weather is doing… I don’t care how much snow is on the ground… and I don’t care what the temperature is! It is Fall!

So… Brussels sprouts are a late fall crop that do taste much better with at least one good frost, even better with a couple. Many people have only ever eaten them out of the grocery store where they are way too big and bitter… because more than likely they were not frosted. The frost is what takes the bitterness out of them… so if you’ve grown them, don’t be too hasty to cut the stalks because you don’t want to harvest when the thermometer is below yours and my comfort zone!

Many people simply boil or steam their sprouts and that is for sure a yummy way to serve them, but not close to the only way. Here are some super yummy recipes to expand your horizons!

I thought I’d throw in a BONUS recipe from my cookbook, Lovingly Seasoned Eats & Treats… Enjoy friends.

By the way… you can purchase my cookbook Lovingly Seasoned Eats & Treats by clicking this link that will take you directly to my PayPal account https://fordragonfliesandme.com/2013/10/12/2610/

Or click the Facebook link over to the left of this post. The first pinned post will give you more info. Leave me a private message (and don’t forget to give me a LIKE 😉 and tell me you’d like my cookbook. I will give you my address to mail a check to if you’d prefer to purchase it that way! Be sure to click the link over to the left “Cookbook Testimonials” to see all the testimonials of others who have purchased it. You can also see lots of details and photo’s of the pages by clicking the link that says “My Cookbook” over to the left as well.

Brussels Sprouts photo: Brussel Sprouts brussels-sprouts.jpg

Brussels Sprouts and Bacon Crumb Topping

1/3 c. regular bread crumbs
2 Tbsp. salted butter, melted
6 slices bacon; friend, drained and crumbled. Reserve 2 Tbsp. of bacon fat
1 tsp. dried parsley or 1 Tbsp. fresh snipped
1 quart (4 cups) cleaned and stemmed Brussels sprouts
1 small red onion, diced
1 tsp. sea salt
1/2 tsp. fresh ground pepper
2 Tbsp. olive oil
1/3 c. chicken broth

1. In a large skillet toast the bread crumbs on low heat, tossing continuously for about 3-5 minute. When toasted remove from heat and place the crumbs in a large mixing bowl. Add butter, crumbled bacon, parsley, salt and pepper; toss till evenly mixed. Put aside.

2. In a large skillet sauté Brussels sprouts and onions in olive oil and reserved bacon fat; about 10 minutes, stirring frequently. Add broth, bring to boil then turn down heat and simmer covered for 10-15 more minutes, or until sprouts are tender.

3. Remove from heat and place sprouts and onions into a serving bowl; toss the bacon crumbs in mixing thoroughly. Serve hot.

Balsamic Roasted Brussels Sprouts with Cherry Tomatoes

1 quart (4 cups) cleaned and stemmed Brussels Sprouts
1 pint (2 cups) cherry tomatoes
1/4 c. olive oil
1/4 c. Balsamic vinegar
1/4 c. parmesan cheese, shredded
2 Tbsp. brown sugar
1 tsp. sea salt
1/4 tsp. fresh ground pepper

Toss everything together in a baking dish, being sure the sprouts and tomatoes are evenly coated and in a single layer. Bake at 350 degrees for 30-45 minutes or until the sprouts are fork tender. Serve immediately!

Lemon Butter Sauce
Toss this yummy butter over steamed or fried Brussels sprouts to add a zip! This recipe will coat 1 quart or 4 cups of sprouts.

1/2 cup butter, melted
1 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
1 Tbsp. lemon juice from fresh squeezed lemon

Mix everything together and pour over cooked Brussels spouts. Super Yummy!

Creamed Brussels Sprouts

1 quart (4 cups) cleaned and stemmed Brussels sprouts
1/4 c. butter
1/4 c. flour
1 tsp. sea salt
1/2 tsp. pepper
1 chicken bouillon cube
2 c. whole milk

1. Boil sprouts in salt water for about 10 minutes, or until fork tender. Drain and place sprouts in a baking dish.

2. While sprouts are cooking: In a sauce pan melt butter on medium heat; stir in flour until a paste; stir in milk; add seasonings. Stir until thick about 1-2 minutes, don’t stop stirring. Pour over sprouts and serve immediately.

Potatoes are a major fall crop as well and one of the most versatile veggies in the kitchen. From mashed to boiled with brown butter and then home fries and Potato Pancakes!

Growing up my grandfather loved when my grandma made his favorite Crispy Potato Pancakes for breakfast! So here’s the bonus recipe from my cookbook, Lovingly Seasoned Eats & Treats!

For those of you who have purchased my cookbook, this recipe can be found on Pg. 191 and is the first recipe on the page!

Potato Pancakes photo: Potato pancakes potato_pancake.jpg

Crispy Potato Pancakes

3 c. peeled, shredded raw potatoes
1/4 c. grated onions
1 tsp. parsley flakes
1/4 tsp. salt
dash of pepper
1/8 tsp. nutmeg (optional in my opinion)
2 egg yolks
2 Tbsp. flour
2 egg whites, stiffly beaten
butter for frying

1. Toss grated potatoes into ice water. Drain well. Press out all water between paper towels.

2. Combine onion, parsley, nutmeg and egg yolks. Mix well. Add to potato and blend well.

3. Sprinkle over top; mix. Fold in stiffly beaten egg whites.

4. Heat an electric frypan to 375 degrees and lightly grease with butter. Drop potato mixture by large spoonful’s onto frypan. cook until browned, turning as often as needed to make crispy and cooked through.

Potato Pancakes photo: DSCF1134.jpg

Yields: approximately 6-8 small pancakes.

Hope you all enjoy these yummy treats as much as my family does!
Happy Day,
Jean

Organization Day 8: Weekly Schedule at a Glance

Posted on December 4, 2013 by Jean Roman

The saying that time flies is true enough indeed. I can hardly believe the year is coming to an end and we’ll soon enter into the next. Today’s the last in my series on organization and I hope they’ve helped you create a plan of action to build your own lists and schedules from.

It’s no surprise when I tell you I love to create schedules, make lists and have multiple day planners and calendars. I thrive on all things organization.

Over the years I realized I inherited this trait from my mother… who I may say even has the labels of her spice jars and canned goods all facing in the same direction and to size… they might even be alphabetized I’ve never dared look.

Her cupboards are immaculate and she never has dust. Mind you, it’s just her and my dad and she only had me! But none-the-less I’m glad I inherited this trait thanks to her… even though I never realized it while I was growing up. My maternal grandmother was also extremely organized. I remember her sewing supplies neatly arranged in her sewing box (which I now have), her fridge was always tidy and her flower beds were beautiful and manicured. So, I guess I come by this naturally thank God!

It’s only since I’ve had a home and family of my own that I’ve realized all the important things they both taught me… or at least tried to! My ‘other’ mom, is also extremely organized. I think I’m just naturally attracted to those kind of people. She’s been an inspiration to me tremendously, especially with sewing ‘stuff’. Her material/craft closet is immaculate and completely organized right up to type’s of fabrics and colors. Her craft stuff is always tidy and in it’s place! What wonderful examples I’ve been blessed with!

Anyway, back to schedules and lists…

Here is my Weekly Schedule At A Glance… this has really helped me over the years as my family has grown and evolved.

Please note this doesn’t include any of our farm related chores. I’m only focusing on the daily home chores that most of us face.

*Use Put Away Basket daily for my walk through’s!

MONDAY:

*Focus on what’s planned for the week through my P.M.S. list- make list of appts/calls/errands for the week.

*Back Entry zonal cleaning, Bathroom and Upstairs Hallway, stairs- Ryan

*Zonal clean Kitchen~ clean out fridge; put clean foil on stove burners- Mom

*Main floor of house- floors- Ryan

*Laundry- mom

*Fill bird feeders- Kyle/Evan

*Water porch pots on tables- everyday as needed

*All outside yard chores: mowing, weed whacking, weeding- boys

*General machine maintenance- boys

TUESDAY:

*Laundry- bedding, dish towels and anything that didn’t get done yesterday-Mom

*Zonal Clean Pantry, Family and Dining rooms Taylor/Mom

*Moms office day- phone calls, pay bills, etc.

*Purge any old mag’s/newspapers/etc.- Mom

*Menu planning day/ create grocery list from menu- think about what’s going to be baked next week as well.

WEDNESDAY:

*Zone cleaning Bedrooms

*Sewing/mending if any.

*Baking day if no sewing

THURSDAY:

Errand and Grocery Day~

*Try to schedule all errands for today- post office, cleaners, doctor’s appts., shopping etc.

*Grocery Shop- do any budget shopping today as well.

FRIDAY:

*This is our market prep day and we do all running for this.

*Laundry~ as needed

SATURDAY:

*We are at market all day and the boy who is home takes care of general home duties.

*Grocery Shop on way home from market

*Any meal prep for Sunday gets done today.

SUNDAY:

This is our day of rest and worship… and we never feel guilty! Praise the Lord!

One more thing I wanted to touch on today is how to remain focused on your schedule for the days. I refer to this as Focused Event Days. Here’s a more detailed break down of what we do here.

*Errand Day~ this day needs to be structured to have the best time and gas management possible.

*I always make a list of the places I need to go and I write them down in the order I plan on going to them. When I do this I think about the direction’s of the errands and map out the best possible route to take. I try, if possible to start with the furthest stop and make my way back toward home. This doesn’t always work, but most of the time it does. I also try to do any grocery shopping last, especially in the summer because of the extreme heat that could damage the goods.

*If I have appointments to keep, I try to make those first thing in the morning where I can do the remaining errands in a timely fashion afterwards.

*I also try to spread any appointments out over the month so I do not over book myself just causing everyone frustration. Also take into consideration when making appt.s children if it is the school season, make them after school if at all possible.

*Grocery shopping~ this is ‘typically’ done on Errand day but not always due to the fact that I like to shop at one particular grocery store that has a very large selection of Organic goods. This store is an hour away from our country home but we drive past it every Saturday on our way home from market… so my main grocery shopping is done on Saturday. The other place I like to purchase items in bulk is done at a store right down the road from us and that’s the shopping that gets done on Errand day… usually!

*I go over the menu for that week and check to see if there is anything I need- write it down on list right away~ I would too quickly forget.

*I always make sure I have my grocery list, coupons and shopper bags ready to go.

*My Checklist before I leave: My purse with checkbook with checks in it, debit card; all lists; Bill stubs, banking papers if needed; sale ads; mail to go out; anything else I need to meet my list.

Lists are crucial here! Another important tip when going grocery shopping is to NEVER go when you are hungry! You’ll end up buying things because they ‘look’ good at that present moment! Stick to the list and the budget.

Hope you all enjoyed… please leave me comments and suggestions!
Happy Day,
Jean