Wish I had it right now as very early breakfast or would that be a very early bedtime snack? One of those night where you go to bed, wake up 2 hours late, try everything under the sun to make you sleepy. Read, drink sleepy time tea, take melantonin and when you think you are finally going to drop off, you are wide awake again.

Yup, got it. I think I BWBed my last batch. Persimmon Chutney 2 pounds crisp-ripe to soft-ripe Fuyu-type persimmons; or 2 pounds soft-ripe Hachiya-type persimmons 2 tablespoons minced fresh ginger or 1 1/2 teaspoons ground ginger 1 tablespoon mustard seed 3 1/2 cups water 3/4 teaspoon chili powder 1/2 pound (2 cups) dried apricots 1 1/2 cups white wine vinegar 1 1/2 cups raisins 1 1/4 cups firmly packed brown sugar 1. To prepare Fuyu-type persimmons, cut off stems and peel with a sharp knife or vegetable peeler. chop fruit, discarding any seeds; you need 4 1/2 cups fruit. To prepare Hachiya-type persimmons, pull off stems, then cut fruit in half and scoop pulp from skin with a spoon; you need 2 2/3 cups fruit. Set fruit aside. 2. If using Fuyu-type persimmons, in a 5- to 6-quart pan combine fruit with water, apricots, raisins, ginger, mustard seed, and chili powder. Bring to a boil, reduce heat to a simmer, then cover and cook 10 minutes. Add vinegar and sugar. Simmer, uncovered, stirring occasionally then more frequently as mixture thickness, until most of the liquid evaporates and chutney is reduced to 7 cups, about 45 minutes; remove from heat. 3. If using Hachiya-type persimmons, in a 5- to 6- quart pan bring water, apricots, raisins, ginger, mustard, and chili to boiling, reduce heat to simmer, cover, and cook 10- minutes. Add vinegar and sugar. Simmer, uncovered, stirring occasionally until reduced to 41/2 cups, about 55 minutes. Stir in Hachiya-type fruit and remove at once from heat. 4. Serve chutney warm, or store in covered jars in the refrigerator up to 1 month; or freeze in easy-to-use units.

Makes sense, OB2B! Annkh, you can do this. Keep in mind I tore things out and added drawers to existing cabinets. It'll seem easy after all the stuff you've done! Today is a HUGE day. Hanging my kitchen cabinets and clearing off a counter has given me the boost to start things inside. The space is incredible. One thing moved means 30 other things need to be moved, and the only way to get them out of the way is to install them. So... I've saved and saved and accomplishing this today (if everyone comes like they've said they will!): I have 2 fellows coming to take all my building and hardscape materials back to the barn. All I'll have left is a place to build another garden bed and the materials for that. I'll be able to see my house. If you picture HD's lumber and paving materials area, mine puts theirs to shame for so much stuff packed into a small space. Then we have the back porch, but that's another day. I have H4H coming to take away two, too big pieces I've agonized over. I'm going to give them all the antique doors I bought before I realized my doors were 32" not 30. Other crap, too. With the advent of all this space, I've consolidated furniture and stuff into the den. My friend and her son are coming to sand the LR ceiling and paint it and the walls. I will have 2 rooms in my home painted. The nice thing is that it'll be a clean slate, where I can put just the appropriate furniture and even hang things on the walls. I am SOOOOOOO excited. Now I need to get off the computer and continue to move things. I like things to be ready so people can go to work. When I have enough to pay someone, I'm not going to waste time and $$ with them moving or cleaning. I'll post befores and afters if I can, later!

I use plastic containers probably meant for cereal for regular flour and sugar. Similar to the ones in Rhone's pantry (linked to above) but smaller. (I don't need 33 quart ones!) I like them as they have squared off corners, are tall rectangles and fit well in the cabinet. The handles make them easy to lift out and place where you need them. I use modular mates for the other sugars and grains. Right now, they're kinda spread out through my kitchen and pantry but but my remodel will have a baking center. I was considering drawer storage for all the dry goods until I realized the issue of having to stand aside while the drawer is opened. So now the drawers will hold the baking pans, various casserole dishes, and items I use less often like cookie cutters, cookie press, sprinkles for cookies, rolling pin, cupcake liners, yada yada, and all my flours, sugars, baking spices, extracts, measuring cups/spoons, and other more frequently used items will go in the uppers of the baking center. Yeast, wheat germ and seeds are stored in the freezer. My food processor, Blendtec, and other gadgets used for baking/cooking will go in an appliance garage adjacent to the baking center. I will probably have my KA mixer out but buy a cute cover for it as it's cobalt blue which just isn't going to go with my new colors. It will be on the corner created by the appliance garage under the upper cabinet of the baking center. My goal is to not have to step out of the baking center area unless I need one of the items in the freezer about 2 steps to the left of the baking center, or need water at the prep sink which is about 2 steps to the right. I'm hoping it's as efficient and organized as I'm imagining. If I've measured right, it should be. If not, the lesser used items will have to move to the pantry. Also, any bags that can't be emptied all the way into their containers for the baking center area will be kept in the pantry. I have looked at the nice glass containers that nhbaskets and Lily Spider picture and figure I might put flour and sugar on the counter in those if I discover I don't have quite enough room in my uppers for everything. But I'd rather keep my counters more clear. We'll see, I guess. Fingers crossed I'm actually organized when done! I don't know if any of this is helpful or not.