Cookware and spices are kept right next to the stove. My stove is the best appliance I own, or have ever owned for that matter. If you'd like you can read my review of it here.
Remember, a week or so ago when I typed about rule #1? Well I would say rule #2 would be to keep a clean kitchen. There is a reason restaurants have to pass health inspections to stay open. Food mixed with neglect make people sick. When your kitchen is clean it's easier to keep track of things. It's not likely things will be going bad in the refrigerator if you have a regular cleaning schedule. I wipe mine down every week before I go shopping and when I return I make sure I use the FIFO rule when arranging things. That's First In First Out and every single successful restaurant uses this basic rule.
Hot soapy water, vinegar, Bon Ami and a plastic scrubby are your best friends in the kitchen. Sponges really are bacteria carriers but if you do use them replace often and at the end of the day wash it out and put it in the microwave for a minute. I personally use a plastic scrubby (they don't rust or carry bacteria) for everything and an old fashioned dish cloth for wiping things down. I wipe all the cabinets down once a week using plain hot water with these types of towels, which last forever. I use them for cleaning the floors, windows, oven, you name it.
My pantry is also cleaned each week. I keep mine pretty minimal and really don't feel the need to have multiple back ups. But if you do just remember the FIFO rule and that way you will be avoiding waste.
So just like the rest of the house I like breathing room in my kitchen I don't like cluttered shelves or counters but to each their own right? I like to think that everything is fresh in my kitchen, the surfaces and the food. I'd love to hear about any tips you have/use. Also, thank you all for the sweet anniversary wishes and all the wonderful comments you leave here on the blog. I continue to be inspired by you all. Without you this blog is nada. And I mean that. x