The Flour cupboard

We re-did our kitchen last year. Where once there was carved, dark oak cabinet doors there is stainless steel. Where once there was a dark brown (yes) sink with dark brown tap (yes) there is stainless steel. Where once there was the 'smashy floor' as my eldest called it (tiled and mean) there is wood. Where once there were three rooms: kitchen, loo, my study, there is now just one great, big muthaloving kitchen.

I joke that, had I got into bread baking before the kitchen was done, I'd probably have had an entire bakery area. It's only part-joke since if I had the space, I'd surely do this. But I don't do too badly. I have an entire cupboard dedicated to flour, all labelled. People laugh when they see this except they don't seem to understand I do all this cos I'm lazy. I'm too lazy to be faffing around searching through identical-looking packets of flour, held chaste with Klip-its. I find organisation comforting, or as I often say to my boyfyhusband:

Organisation brings you freedom.

I find nothing odd in Monica from Friends behaviour. I have a labeller, too. With a labeller chaos is tamed.

Organisational beauty.

So anyway. I have these Lock and Lock Counter Top boxes which store about two bags of flour . I have four of these, for the four flours I use most and keep a stainless steel scoop inside to make life even simpler (do you have ANY idea how hard it is to find stainless steel scoops these days?). And then for the flours I use less frequently, such as rye and barley, I have the 1.8 Lock and Lock, which is incidentally, also the size I keep my sugars in. But they're all in the Sugar Cupboard, which has no place here.

If you think I'm mad, have a look at this:

These are Martha Stewart's 'Creative Containers'.

You think these scissors ever get out of control? On the right are small spice jars containing glitter. Imagine IMAGINE if someone spilled any.

If you'd like to see more of Martha's Craft Room, and believe me you do, then go here. If ever I feel like the world is too big and things are getting on top of me, I go and look at pictures of Martha Stewart's estate and it makes me feel better knowing that in a large corner of Connecticut, a staff of 127 can keep order. Don't forget to check out the 'equipment barn' whilst you're there.