Now and then, when “stuff” starts taking over our home, I have to ask myself: “Does everything here have a home of its own?” When the answer is no, I make new homes for the stuff that stays. The rest of it has to go. This is not to say I should impress you, because I don’t do this often enough.
A couple of months after I took to gluten-free and vegan baking, I noticed that all the different flours, starches, and natural sweeteners I had bought were homeless, which was obvious after they started overtaking another piece of my home. They would be thrown into a paper grocery bag after each baking session. There they’d hide, making clutter in the next room right into my meditation space. Baking became the activity that I romanticized but when it came to it, I’d be swearing up a storm in the act, trying to scoop into and out of flour and starch bags that were original packages to each product.
Enough was enough. I invested in Snapware. Not the best but not the worst. I bought the box of 38 pieces and went to town, building homes for all my pretty flours and starches. I gave my light brown sugar a castle that holds twenty-four cups. Yes, I buy the big bag and use it well. I bought aluminum scoops which work magnificently; spoons just don’t cut it anymore. I found new homes for things I couldn’t put into containers, like my Agave sweetener and Spectrum shortening. To baptize their new homes in my kitchen after I was done building them, I baked. A scoop into the flour, and sweetly into the measuring cup. A teaspoon gliding in and out of the xanthan gum and voila, into the mixing bowl. If I knew baking could be so easy, I would’ve built new homes a long time ago.
Lesson 6: Everything has a place once I make it.
Lesson 7: Once I make the place, rejoice when I get invited in.
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