Preparation is everything!
The key to running a smooth, pleasant kitchen is organization and preparation. If you have chaos or clutter, that will significantly detract from the enjoyment aspect of cooking! If you can't find what you need, when you need it, the experience will certainly be less than stellar.
An Organized Workspace
Organization is the most important aspect of enjoying your time in the kitchen, so that's where I'll begin. Everything has a place, or at least should, and should always be there (unless it's already in the sink!). The standard tools that you use every single day should be in a central, convenient location. I can't stress that enough! There's nothing so frustrating as reaching for a measuring spoon, and having to walk across the room because it's been placed where it's the least convenient.
Cabinets:
First, you should organize your everyday dishes, based on how and when they're used most. Plates should be foremost on a centralized shelf, with bowls beside or directly above them. Glasses should have their own home, near either a sink or the refrigerator; other glassware, such as wine glasses or coffee mugs should be in a nearby yet separate cabinet. I do fully realize that many a kitchen is short on cabinet space, and you may need to employ some domestic goddess magic, but you'll appreciate the effort, once you see how neatly things flow with such a simple change in place.
Utensils:
This is the crux. I honestly loathe organizing silverware, because no matter how I configure the drawers, there's always something that I simply can't find a reasonable home for. I have, for example, a very wide drawer in the center of my island, that I use for all of my baking tools as well as my measuring cups/spoons. All would be wonderful, there, if it weren't for the few other items in that drawer that I couldn't home anywhere else. The random items - a cheese grater, a lemon press, my veggie peeler and my pastry brush, to name a few. I'm limited on counter space, and as I already have one storage container near my stove for cooking tools such as spatulas and spoons, there was no logical home for the various items above. They ended up drawermated with tongs and my baking/measuring items.
Silverware should be stored in a drawer below the cabinet(s) of everyday dishes, or in an area very close. My flatware drawer is next to my stove, under the cabinets of glassware, because I don't have one closer to my dishes. It works, but it's not ideal in terms of convenience.
Every kitchen should have a knife block of some sort, and it should be readily accessible, yet safely out of reach of small hands. Most older homes I've been in, over the years, have them set next to the stove, or on a countertop in a corner. Wherever you can find the space, where it's convenient yet completely safe, that's the best place for it.
As I mentioned, the spoons/ladles/spatulas that I use on a daily basis are in a storage container on the counter up against my stove, to keep them at hand at all times, and I never find myself hunting anything down in the middle of cooking a meal, as such. If you have a better place for yours, I'm ecstatic for you (and possibly a bit jealous)!
Pots/Pans/Baking Dishes:
This will depend upon your preference, as well as your available storage space. Like most older houses, the area above my stove has a small double-cabinet function, so that's where I store my everyday pots and pans. I have a set of cabinets right next to the stove that is for spare pots and pans for various purposes, as well as my baking pans and cooling racks. My casserole dishes and specialty baking items (madeline forms, cookie cutters, etc.) are in their own cabinet, next to my storage containers. They are below my main preparation area for cooking, so it's a very convenient storage plan for them.
Towels/Pot Holders:
I recommend two separate drawers, for this. One specifically for towels, and one specifically for pot holders and mitts. If you don't have the extra drawer space, then they can go into the same area, it will simply be very full. As it's been noted, I have a traditional kitchen, so there's always at least one towel on the handle of my stove, for convenience. Unfortunately, I have limited drawer space, so my towels awaiting use and my pot holders/mitts share a living space. The drawer is incredibly, sometimes inconveniently full.
Ideally, keeping your oven mitts and pot holders next the the stove/oven, while your towels are more central to preparation areas or daily use dishes is the most practical configuration.
Sponges/Cleaners/Rags:
I can't say this emphatically enough - KEEP THEM UNDER THE SINK! If you have little hands in the kitchen, invest in the simple pressure-activated child locks. There is never any need for chemicals or cleaning cloths to be stored on your counters. If you don't have a closed cabinet sink, then store them in a small cleaning bucket on the top of your refrigerator, pushed toward the back. Never, never, never have chemicals or cleaning cloths anywhere little hands can reach them. Even under keep supervision, chemical accidents can happen.
Cabinets:
First, you should organize your everyday dishes, based on how and when they're used most. Plates should be foremost on a centralized shelf, with bowls beside or directly above them. Glasses should have their own home, near either a sink or the refrigerator; other glassware, such as wine glasses or coffee mugs should be in a nearby yet separate cabinet. I do fully realize that many a kitchen is short on cabinet space, and you may need to employ some domestic goddess magic, but you'll appreciate the effort, once you see how neatly things flow with such a simple change in place.
Utensils:
This is the crux. I honestly loathe organizing silverware, because no matter how I configure the drawers, there's always something that I simply can't find a reasonable home for. I have, for example, a very wide drawer in the center of my island, that I use for all of my baking tools as well as my measuring cups/spoons. All would be wonderful, there, if it weren't for the few other items in that drawer that I couldn't home anywhere else. The random items - a cheese grater, a lemon press, my veggie peeler and my pastry brush, to name a few. I'm limited on counter space, and as I already have one storage container near my stove for cooking tools such as spatulas and spoons, there was no logical home for the various items above. They ended up drawermated with tongs and my baking/measuring items.
Silverware should be stored in a drawer below the cabinet(s) of everyday dishes, or in an area very close. My flatware drawer is next to my stove, under the cabinets of glassware, because I don't have one closer to my dishes. It works, but it's not ideal in terms of convenience.
Every kitchen should have a knife block of some sort, and it should be readily accessible, yet safely out of reach of small hands. Most older homes I've been in, over the years, have them set next to the stove, or on a countertop in a corner. Wherever you can find the space, where it's convenient yet completely safe, that's the best place for it.
As I mentioned, the spoons/ladles/spatulas that I use on a daily basis are in a storage container on the counter up against my stove, to keep them at hand at all times, and I never find myself hunting anything down in the middle of cooking a meal, as such. If you have a better place for yours, I'm ecstatic for you (and possibly a bit jealous)!
Pots/Pans/Baking Dishes:
This will depend upon your preference, as well as your available storage space. Like most older houses, the area above my stove has a small double-cabinet function, so that's where I store my everyday pots and pans. I have a set of cabinets right next to the stove that is for spare pots and pans for various purposes, as well as my baking pans and cooling racks. My casserole dishes and specialty baking items (madeline forms, cookie cutters, etc.) are in their own cabinet, next to my storage containers. They are below my main preparation area for cooking, so it's a very convenient storage plan for them.
Towels/Pot Holders:
I recommend two separate drawers, for this. One specifically for towels, and one specifically for pot holders and mitts. If you don't have the extra drawer space, then they can go into the same area, it will simply be very full. As it's been noted, I have a traditional kitchen, so there's always at least one towel on the handle of my stove, for convenience. Unfortunately, I have limited drawer space, so my towels awaiting use and my pot holders/mitts share a living space. The drawer is incredibly, sometimes inconveniently full.
Ideally, keeping your oven mitts and pot holders next the the stove/oven, while your towels are more central to preparation areas or daily use dishes is the most practical configuration.
Sponges/Cleaners/Rags:
I can't say this emphatically enough - KEEP THEM UNDER THE SINK! If you have little hands in the kitchen, invest in the simple pressure-activated child locks. There is never any need for chemicals or cleaning cloths to be stored on your counters. If you don't have a closed cabinet sink, then store them in a small cleaning bucket on the top of your refrigerator, pushed toward the back. Never, never, never have chemicals or cleaning cloths anywhere little hands can reach them. Even under keep supervision, chemical accidents can happen.
On to the Pantry!
Not only does the pantry hold all the cooking and baking goodies, but it should also hold a list of staple food items, at all times. And, if no other area in the traditional kitchen is kept routinely organized, this one should be! A disorganized pantry can easily snowball into a disaster where nothing can be found, including the source of that bizarre smell that cropped up about a week ago.
Staples:
Flour - Rice, White, Wheat, whatever your preference
Sugar - Brown, Powdered & White (or raw, if that's your preference)
Baking Powder
Baking Soda
Salt & Pepper
Cornstarch or Arrowroot Powder
Active Dry Yeast
Top Shelf:
Baking goods and spare supplies. If you're like a lot of people, you purchase certain supplies in bulk. Instead of having a huge bag of sugar, let's say, sitting on the floor of the pantry while the container you actually use takes up more space on the shelf, put that bag up top at the back and put the container for use in front of it. The same goes with flour, cooking sprays/oils and all of your paper products. Plates, napkins, paper towels can all go up there.
Second Shelf:
Cereal, rice, peanut butter (Nutella, in our house), coffee and teas all go on the second shelf, which is the main draw for the eyes.
Third Shelf:
This is where you can stash convenience foods, soda, juice and snacks. Crackers, chips, cookies, etc. all belong here. They're noticeable, but not the first thing that someone opening the door is drawn to.
Floor:
Invest in either a bin, basket or bucket. This is the happy home for your potatoes. If you buy rice in bulk bags, this is home for that as well. Anything that is too heavy or big for the shelves goes here. This is NOT a storage area for a trash can, cleaning supplies or tools!
Staples:
Flour - Rice, White, Wheat, whatever your preference
Sugar - Brown, Powdered & White (or raw, if that's your preference)
Baking Powder
Baking Soda
Salt & Pepper
Cornstarch or Arrowroot Powder
Active Dry Yeast
Top Shelf:
Baking goods and spare supplies. If you're like a lot of people, you purchase certain supplies in bulk. Instead of having a huge bag of sugar, let's say, sitting on the floor of the pantry while the container you actually use takes up more space on the shelf, put that bag up top at the back and put the container for use in front of it. The same goes with flour, cooking sprays/oils and all of your paper products. Plates, napkins, paper towels can all go up there.
Second Shelf:
Cereal, rice, peanut butter (Nutella, in our house), coffee and teas all go on the second shelf, which is the main draw for the eyes.
Third Shelf:
This is where you can stash convenience foods, soda, juice and snacks. Crackers, chips, cookies, etc. all belong here. They're noticeable, but not the first thing that someone opening the door is drawn to.
Floor:
Invest in either a bin, basket or bucket. This is the happy home for your potatoes. If you buy rice in bulk bags, this is home for that as well. Anything that is too heavy or big for the shelves goes here. This is NOT a storage area for a trash can, cleaning supplies or tools!
Menu Planning
It takes time, and it certainly does take some practice to get used to in a way that will form a lasting habit - but it's worth the effort and time! Creating working menus for your home, once a week, helps make things run so smoothly. And, if you post it or share in a family Google doc form, no one in your house will need to pester you with the ever-popular question, 'What's for dinner?!?' Believe me, it's definitely worth it!
Think of the foods that your family eats regularly and enjoys. Make a list of favorites and least favorites. Once you have that put together, look at it openly, taking everyone's preferences into consideration - remember, however: you are cooking a family meal, NOT cooking separate things for people who are pickier than others and won't suck it up. You are working on learning to enjoy cooking, not learning to be a short-order cook. There's no faster way to learn dislike for time in the kitchen, if you never leave it because you're cooking so many different things for different people, EVERY meal!
After you've come up with a list of meals that your family enjoys, set those meals to each night of the week. Do your best not to deviate from this menu plan. If you want to plan for eating out or having food delivered, put that on your menu. When this is completed, share it with everyone in your house that you are cooking for, and stick to it.
Remember, anything that's worth doing is worth doing fully and properly! Changing our habits is not something that happens overnight, and without diligent adherence, it's easy to slip back into our old ways of doing things. Get creative, and have fun. It doesn't seem like this is an enjoyable task, but it can be - especially if you get others to help you brainstorm!
An example of a week in my kitchen, at dinner time:
Monday - Pot roast, potatoes and carrots, salad, fresh bread (set aside 1/3 - 1/2 of the cooked meat)
Tuesday - Pulled roast bbq sandwiches (from Monday's meat leftovers), chips or mashed potatoes, sliced fruit
Wednesday - Pizza Night!
Thursday - Fresh chicken noodle soup, fresh bread (set aside 1/2 of the cooked meat)
Friday - Chicken enchiladas (from Thursday's meat leftovers), Spanish rice, refried beans, steamed green beans
Saturday - London Broil, herbed pasta, steamed carrots (set aside 1/3 of the cooked meat)
Sunday - House salad topped with steak slices (from Saturday's meat leftovers), garlic bread
Think of the foods that your family eats regularly and enjoys. Make a list of favorites and least favorites. Once you have that put together, look at it openly, taking everyone's preferences into consideration - remember, however: you are cooking a family meal, NOT cooking separate things for people who are pickier than others and won't suck it up. You are working on learning to enjoy cooking, not learning to be a short-order cook. There's no faster way to learn dislike for time in the kitchen, if you never leave it because you're cooking so many different things for different people, EVERY meal!
After you've come up with a list of meals that your family enjoys, set those meals to each night of the week. Do your best not to deviate from this menu plan. If you want to plan for eating out or having food delivered, put that on your menu. When this is completed, share it with everyone in your house that you are cooking for, and stick to it.
Remember, anything that's worth doing is worth doing fully and properly! Changing our habits is not something that happens overnight, and without diligent adherence, it's easy to slip back into our old ways of doing things. Get creative, and have fun. It doesn't seem like this is an enjoyable task, but it can be - especially if you get others to help you brainstorm!
An example of a week in my kitchen, at dinner time:
Monday - Pot roast, potatoes and carrots, salad, fresh bread (set aside 1/3 - 1/2 of the cooked meat)
Tuesday - Pulled roast bbq sandwiches (from Monday's meat leftovers), chips or mashed potatoes, sliced fruit
Wednesday - Pizza Night!
Thursday - Fresh chicken noodle soup, fresh bread (set aside 1/2 of the cooked meat)
Friday - Chicken enchiladas (from Thursday's meat leftovers), Spanish rice, refried beans, steamed green beans
Saturday - London Broil, herbed pasta, steamed carrots (set aside 1/3 of the cooked meat)
Sunday - House salad topped with steak slices (from Saturday's meat leftovers), garlic bread