A few months back, I met a professional organizer named Aby and I was instantly in awe of her.
Really, I admire any person who possesses both the desire and the ability to transform the cluttered elements of household chaos into pleasingly stratified things of beauty. For someone as organized-impaired as myself, one look at Aby’ s Creative Organizing blog fills me with hope for redemption.
I start out with good intentions, buying containers, files, folders and dividers – you name the aisle in The Container Store and I’ve been there – but still the sheer volume of our everyday stuff seeps through the cracks in the closet doors, and sometimes literally falls out and hits my husband on the head.
Really. Hits My Husband On The Head; as in the case of the jar of peppercorns perched precariously on the tippy-top shelf of the spice cabinet, which falls out while said husband is plunging the depths up to his elbows in search of some cayenne pepper.
And then, when I saw that Lydia at The Perfect Pantry was peeking into Other People’s Pantries, I realized that my own spice pantry is such a mess that I really should be embarrassed, but the truth is I’m simply at a loss.
Which brings me to this pathetic cry for help:
Will someone please, please set my spice cabinet to rights?
Leave me a comment with your inspired solution to my spice cabinet woes, and to the calm, cool and creative person with the best idea I will present this lovely little cookbook, 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices:
Hopefully in a few weeks I will be able to post an after photo, showing off a brand new, neatly organized spice cabinet, but first look at what I have now, four shelves 13 inches wide by 10 inches deep, jam-packed with bags, jars, tins and boxes in no order whatsoever:
Smoky Spice Rub
2 tablespoons smoked sweet Spanish paprika
2 teaspoons brown sugar
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Stir together all ingredients in a small bowl. Store in a covered container for up to a month.
Rub 1 tablespoon per pound onto meat, poultry or fish.