Don't dumb down the food.
True, kids have delicate taste buds, but that doesn't mean they should be served only pasta with butter. In fact, it's all the more reason to give them flavorful food; with their naturally sensitive palates, children really notice when something tastes good. I expected my kids to shun garlic when they were babies, for instance -- but a little bit makes so many things taste better, even to a 1-year-old! I do avoid very spicy foods and funky, stinky things like blue cheese. Other than that, I cook the same kinds of meals for my family that I used to cook for friends.
Kitchen tools
It's safe to assume that the wobbly pizza wheel or broken toaster can go straight to the trash. For an iffier item, ask yourself, "If I never use this, would anyone else?" If no one comes to mind, toss it, too.
Evaluate remaining gadgets and appliances. Put the wedding-gift stuff that's still in a box in a "garage sale" or "charity" carton. Do you really need six mixing bowls? Hang on to a few; the others go. The same goes for utensils: Unless you're a gourmet cook, you can get by without duplicates of most of them, although a few extra spatulas and wooden spoons can come in handy.
For seasonal items such as holiday cookie cutters and turkey roasters, designate an out-of-the-way spot on a high shelf or even in the garage.
Create an efficient kitchen
Keep plates and glasses in cabinets near the dishwasher to make unloading easier. Place baking sheets and pots near the range.
* Max counter space by keeping out only appliances you use every day, like a coffeemaker. Store coffee and filters in a nearby drawer.
* In your pantry, group similar food products together. Have a baking section, a snack section, a spice section, and so on. (And the best spot for spices is a cool place, not by the stove.)
* Put most-used items on lower shelves so they're easier to reach.
* As you use up staples, add them to your shopping list so you're never without flour or oil, but don't replenish less-used items (star anise, anyone?) until needed for a recipe. Take stock of what you typically go through in a week and buy according to that amount. Too much stuff in cabinets means time wasted looking for ingredients.
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