Despite all the furniture I’ve built in my workshop, I never got around to truly organizing it. I built a workbench and hung some tools on the existing pegboard, but I’ve had a huge pile of hardware laying around for years. I could pick up bags and boxes of miscellaneous hardware and tell immediately that it was what I took with me after moving from one apartment in DC to another, or from DC to Greenville.
I ended my last kitchen remodel update by saying, “we still have some little things to do in the room (build an island on wheels to rest beneath the matching pot rack, add shelves to the rear of the washer/dryer cabinet door to hold various sundries, and put a flat screen TV above the fridge), but that’s all cosmetic work.” Well, now the cosmetic work is done:
I gave myself the arbitrary deadline of before football season to finish the work. It seems I barely beat the bell, considering that the college football season kicks off tonight.
As any avid cook knows, there’s no good place to store your herbs and spices. It seems like we’re limited to fumbling through a lazy susan or wasting good cabinet space on bottles that are only three inches high. I’ve always kept my spices on a shelf above the stove, but steam makes some of them clump. After we remodeled our kitchen, we tried to come up with a better way to organize and store our essential flavorings. Since this is where we do the cooking, we thought this should be where we keep the herbs and spices:
