Then I took everything out of the cabinet. This is the only way to do it. My way or the highway. Once my dining room table was covered, I started organizing and putting the food back in. I moved all our spices into an unused drawer elsewhere in the kitchen. This freed up a pantry drawer and tiered rack for all the canned goods. The canned goods used to be on the top shelf where you couldn’t see them, but now they are easy to survey and access.
I used my plastic baskets to corral similar ingredients. One holds Italian ingredients. The next one holds Asian ingredients. The third one contains snacks: clif bars, fruit leather, goldfish baggies.
I wasn’t able to categorize each pull out shelf by any particular food theme. They are ordered more by shape and size of container. But it’s still really easy to find what you are looking for, and our most common food themes (Asian and Italian) are in baskets together. Coffee and tea supplies are on one of the two harder to see drawers. The highest drawer is miscellaneous baking ingredients, which makes sense because those are items we don’t use as frequently, so they can be harder to see and get to.
Such an improvement. Why didn’t I do this ages ago? I think I’ve been cooking dinner at home more often now as well.