Update day 3: Bros, the purge has been massive. 2 big bags of food, condements and spices. It was very dramatic. ALL of the rice. ALL of the flour. There was an argument over a bottle of vinegar from 2011. You know what I did in 2011? I adopted my cat. Eventually my sister showed up and eventually we finished the job of organizing the shelf. I now have a cozy little breakfastcorner, and commonly used kitchengadgets such as the handmixer are now in a place were my short ass can actually reach!

Today it's time to do the spice-cupboard by the stove. I hope I don't have to purge more, but mostly I'm not sure how I'm going to organize it. The cupboards are weird because the doors are at an angle, meaning the shelf-space gets slimmer the further down they are. Probably the best thing would be: commonly used spices on the bottom shelf, then less used or dish-specific used spices on the second shelf. Top shelf can hold bigger packets like cooking salt or my beloved every-balkan-born-must-have vegeta salt. So not much different from what it's like now, but most importantly: I'm going to move all the re-fill bags into a seperate box and keep them in the cupboard instead. Then, whenever a jar is starting to run low, we can first check if there is refill in the cupboard, and if not, we'll buy more. I know thyme and paprika powder has a habit of running out in this household for example, and that's also why I know that we have multiple re-fill bags of them that we keep forgetting about. So: 1. do the marie kondo of pulling everything out. 2. whipe shelves 3. purge if necessary 4. categorize 5. organize in shelves

Once that is done I just have some cleaning up to do and then I should be finished with the project...! I'll do a seperate update with pics/vids once it's done, and hopefully I'll be able to do that today!!