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store leftover paint in glass jars for touch ups. Label the tops with the room/item you used it on. store in tiny cabinet above fridge
Make bigger batches of healthy recipes and freeze the extras. Less chance of cheating.
Top shelf: This area is where you should keep items that are good for snacking such as washed & dried cut up vegetables, chunks of fruit like pineapple and melon, berries, or hard-boiled eggs. These items should be consumed within 3 days and replenished along the way. Second shelf: A great spot for grab-and-go items such a yogurt, hummus, nut butters, and nuts. Middle drawer: This is the ideal space for leftover cooked meats, like slices of chicken or turkey (instead of salt & nitrate filled deli-meats), cubes of cheese for snacks, and cheese like feta or parmesan for sprinkling on other foods. Left bottom shelf: A place for healthy liquids, like pitchers of water with lemon or cucumbers, organic milk, or all-natural juices you can top up with sparkling water. Right bottom two shelves: This is where you can keep items of what you're making for dinner, a place where fresh herbs are in sight, along with pre-made rice or whole-wheat pasta. Keep smaller portions of sauce or soup available too. Eggs should also be keep in this area, near the back since they require a cool temperature. Keep your meat or fish your using for the night in this area as well. Bottom drawers: For fresh fruits and veggies of course! Just be sure to keep veggies in one drawer and fruit in the other. The door: A place for condiments such as fruit preserves, marinades, sauces, homemade vinaigrette. And the freezer: Stock up things you can use in the long-term like soup, sauce, veggies, fruit, meat, etc.
wonder if my dad could help me convert my pantry into this amazing one.
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Caroline Morgan That is awesome!