Haven't been to this forum in awhile, but did want to clear up a couple of things (concerns from graywings posted above): (1)The owner of the site I mentioned (twice), Shelly Morton, is a personal friend of mine who is a professional organizer; (2)There is NOTHING to purchase on this site --- no advertising, no Google ads . . . nothing. Just lots of great organizing advice I thought others might appreciate (but apparently not everyone). No, what we don't appreciate is being lied to. Back in July, when you joined GardenWeb and linked to your (ahem) friend's site, you wrote this about hiring a professional organizer: Posted by dancer4808 (My Page) on Tue, Jul 29, 08 at 22:17 I've never used one [professional organizer] because I usually find the info I need online. I found a really good organizing website that gives some good instructions on what to do and how to start. www.straighten-up-now.com The stuff under "Start Here" was particularly good. I emailed the owner under her Contact Me page. She responded with some good FREE tips. She said that she just started the site, so information on particular project areas is "ongoing." I recently signed up for her free newsletter. Here is a link that might be useful: Straighten Up Now Home Organizing Link Just for the record . . . Here is a link that might be useful: Link to previous version of your story.

Lots of good ideas for me to agonize over. Thanks. I happened to be at a center with a World Market today, so I checked out their selection. I didn't see one tagged as 'Jane', but I picked one up that seemed like it could work (I think the nalgene will fit and the pocket on the opposite side could hold things outside a cold zone). When they rang it up...it said Blue Jane. :) I'll give it a go tomorrow. I also got some Lunch Blox at Costco. It was a set with two salad and one sandwich, I think. Which is pretty good for what I take. I wasn't sure I was going to keep them, but they were a pretty good deal for what you get. Thanks.

Once you've finalized your basic design, it's time to analyze your storage needs in each zone. The results of that analysis will drive the size & configuration of your cabinets and drawers. First, make a list of everything you plan to store in your new kitchen, regardless of where it's stored now...kitchen, basement, dining room, etc. Next, take the list and group the items according to function. Will they be used during prep? cooking? baking? cleanup? Some items, like pot holders, may belong in two different zones (in this case, cooking & baking). You can either find storage between the two zones or have duplicates and store one in each zone. Now, determine where each of your zones will be (prep, cleanup, cooking, baking, storage, etc.) The next step depends on the stage you are in the design/order process... If you've already ordered your cabinets, then you will have to work with what you have. So... Identify the storage potential in each zone and list them on a piece of paper with a section for each cabinet (base & upper) and one line per drawer or shelf in that cabinet. This includes your pantry for your "storage" zone. Take the two lists and, while imagining yourself working in each zone, put the dishes, tools, etc. that you will be using in cabinets in that zone. Fill in the lines in the cabinet list with these items. If you are still in the design phase, you will have the opportunity to plan your storage to meet your needs in each zone. Take your list and imagine yourself working in each zone. Go through the motions to determine the best locations for each item that will be used and stored in that zone (don't forget that you will probably have both upper and lower cabinets). Now that you know where to put the items, determine what the best way is to store those items (drawer, shelf, etc.) and what size (e.g., pots & pans work best in 30" or 36" drawers) Lastly, transfer what you've done to your design & tweak as necessary. You should now have a well-thought out and highly functional kitchen! Sample storage map: This process and the resultant "map" will not only help you to "see" how things will fit, but the map will also help when you move back into the kitchen...you won't have to think about it, you'll be able to just put things away. It will also be a handy map for everyone to use when attempting to find things the first few weeks w/o having to open every drawer or door! Oh, and don't forget the Junk Drawer! Most people end up with one, so you may as well plan for it so you at least have control over where it's located! skip line Common Zones, Appliances In That Zone, and Suggestions For What To Store There: Storage--pantry & refrigerator--Tupperware, food, wraps & plastic bags Preparation--sink & trash/recyclables--utensils, measuring cups/spoons, mixing bowls, colander, jello molds, cutting boards, knives, cook books, paper towels Cooking--cooktop/range & MW (and near a water source)--utensils, pot holders, trivets, pots & pans, serving dishes (platters, bowls, etc.), paper towels Baking--ovens/range--utensils, pot holders, trivets, pots & pans, casserole dishes, roasting rack, cooling racks, cookie sheets, foils, rolling pin, cookie cutters, pizza stone, muffin tins, paper towels [often combined with Cooking Zone] Cleanup--sink & DW & trash--detergents, linens, dishes & glasses, flatware Eating/Serving--island/peninsula/table/nook/DR--table linens, placemats, napkins, dishes & glasses, flatware Utility--broom, dustpan, swifter, mop, cleaning supplies, cloths, flashlights, batteries, extension cords Message/Communication/Command Center--keys, phones/answering machine, charging station, directories/phone books, calendar, desk supplies, dry erase board or chalkboard, pens/pencils, sticky notepaper skip line Less Common Zones: Tea/Coffee Bar--tea/coffeemaker (and near a water source)--mugs, teas/coffees, sugar, teapot Snack/Beverage Center--near MW & refrigerator or small refrigerator--snacks, snack dishes, glasses [often combined with Tea/Coffee Bar] Pet Zone--feeding area--food, snacks, leashes, medicines (if no children in the home), etc. skip line Overlapping of Zones Due to space constraints, some zones often overlap. If this is the case in your kitchen, be sure there is enough work space in the overlap for both activities. Zones that commonly overlap... Prep & Cooking Zones--These zones should be adjacent to each other, so this is a common overlap and is generally not a problem. Just be sure you have enough room for prepping as well as landing space for the range/cooktop. (It is strongly advised you have enough room for emergency landing space on both sides of a range/cooktop.) Prep & Cleanup Zones--If there is only one sink in the kitchen, these zones will be adjacent to each other because of the need for a water source for both zones. However, true overlapping is not generally a good idea. Instead, try to keep the cleanup area separate from the prep area by putting the sink between them. E.g., DW on one side, Prep Zone on the other side. (You should strive to keep the DW out of the Prep Zone as well as out of the path between the sink and Prep & Cooking Zones and between the refrigerator and Prep & Cooking Zones.) Also try for at least 36" (42" or more is better) of room on the Prep Zone side of the sink for ample workspace as well as accommodating the inevitable dirty dishes that will accumulate next to the sink. skip line Commonly Used Items: pots & pans, utensils, small appliances, linens, pot holders, trivets, dish detergents, "Tupperware", knives, pitchers, water bottles, vases, picnic supplies, cook books, etc. Foods: Spices, Breads, Flours/Sugars, Teas/Coffees, Potatoes, Onions, Canned Goods, Dry Goods (rice, pasta, etc.), Cereals, Snacks Small Appliances: Toaster, Stand and/or Hand Mixer, Blender, Breadmaker, Toaster Oven, Food Processor, Crockpot, Waffle Iron, Electric Skillet, Coffeemaker, Coffee Grinder, Ricer, Steamer SPECIAL NOTE: If your ceiling or one or more of your walls is coming down, consider wiring for speakers, TV, Computer, etc. skip line Some helpful threads: forestfire..please help me with my lists [Missing In Action as of 5/16/10...if anyone has saved it, please let me know by emailing me via "My Page"] List of stuff in kitchens? What should go within easy reach of the cooktop? What goes where? Reloading the new kitchen, any tips where things should go?

This thread has been a fun read (with the exception of Elmer's uncalled for comments) and a sweet trip down memory lane. We had a cafeteria in elementary school but I don't remember meals being served there, just milk or fruit. Lunches were brought from home, wrapped in wax paper or served hot in a thermos. Mother always packed some sort of fruit or treats, too. In junior high, we experienced the cafeteria food for the first time and I have to say it was pretty darned good! My siblings and former classmates all agree wholeheartedly and reminisce fondly about the homemade soups, pot roast, chili, chicken and dumplings. Their deserts were unreal; it was torture as the aroma of homemade gingerbread, apple pie, or chocolate chip cookies wafted through the halls in the late morning. I was close enough to walk home for lunch in high school and sometimes took friends home for grilled cheese and tomato soup. Occasionally, I took my tray to the art room, my home-away-from-home, where a little collection of like minded classmates gathered for our meal. After lunch, we played music and danced in the halls, great fun.