The Joy of Less, a Minimalist Living Guide (21 page)

From now on, every time you bring a new item into the kitchen, purge a similar one. As a result, you’ll never have more cups, plates, forks, spoons, or garlic presses than you do at this moment.

All too often, we neglect to get rid of old tableware when we acquire a new set. The problem: in most cases, the old pieces are perfectly functional—we simply replace them because our tastes change, or we want a fresh look. So the old set gets shoved into the recesses of our cabinets, “just in case” we need some extras. Alternatively, we may inherit the newcomers or receive them as gifts—and even if we don’t particularly like them, feel obligated to provide them with a home. Whatever the scenario, our cupboards become packed with an odd assortment of plates, glasses, utensils, and serving ware. No more! Henceforth, we’ll no longer keep every dish or cup that comes our way. We’ll pare down to our latest, greatest, or most beautiful specimens, and remove the old to make way for the new.

Kitchen equipment poses a similar problem. It’s hard to put an old piece on the curb—particularly if we’ve replaced it before its time is up. Therefore, the darkest corners of our cupboards become hideouts for old toasters, coffee makers, crock pots, and grills. Such appliances, however, are bulky and awkward to store, and ditching them can free up significant space. Instead of housing these retirees, give them to someone who needs them—a college student or young couple may be thrilled to receive such useful items. Charity shops, nonprofits, and homeless shelters will also appreciate the donation.

Apply the One In-One Out rule to foodstuffs as well—particularly those that are used slowly, over long periods of time, like spices, seasonings, sauces, and condiments. Such items tend to linger in our drawers, and refrigerator shelves, well past their prime; we buy them for a particular meal, squirrel them away, and completely forget that we have them. Then the next time the need arises, we pick up a new one at the supermarket. If you end up with a second bottle of soy sauce, chili powder, or maple syrup, don’t keep the first in reserve; replace it with the fresh stuff instead. Your shelves will be less crowded, and your food much tastier.

Lastly, let’s talk about recipes and cookbooks—many more seem to enter the house than leave it. They accumulate steadily over time, and rarely do we
replace
an old one—we simply add to our collection. Recipes in particular tend to pile up, pouring into our lives from all directions: magazines, family, friends, neighbors, and the Internet. Before we know it, we have more recipes than days in the year to cook! Rather than archive them all, keep your selection fresh; when you find a better cookbook for a certain cuisine, or better recipe for a certain dish, let go of the old one. Think of your collection as dynamic, rather than static; let it evolve to suit your tastes, and diet, as they change over time.

I wish I could provide a master list of the contents of a minimalist kitchen. Unfortunately, such an endeavor would be futile—mainly because we all have different ideas of what is “necessary.” It would be unfair to say you can’t be a minimalist if you have a bundt pan or a deep fryer. That said, I think most of us can get by with fewer kitchen “essentials” than are generally published in cookbooks and magazines.

My husband and I have found we can prepare all our meals with just four pieces of cookware: a large skillet, a saucepan, a pasta pot, and a baking pan. Our small appliances are limited to a microwave, tea kettle, rice cooker, and French press (in place of a coffee maker). In terms of other implements, we own a chef’s knife, bread knife, paring knife, colander, steamer, cutting board, measuring cup, spatula, serving spoon, whisk, can opener, corkscrew, cheese grater, stainless steel mixing bowl, and a water filtration pitcher. Some of you may find our list inadequate, while others may find it excessive. For us, however, it’s perfectly
enough
.

It’s up to you, then, to determine your
own
“enough”—and narrow down your culinary apparatus accordingly. One particularly effective method is to choose multi-functional items over single-use ones. Unless you use them often, things like cherry pitters, melon ballers, bagel slicers, pizzelle irons, lobster shears, strawberry hullers, and crepe makers don’t usually justify the space they command in your kitchen cabinets. Instead, favor simple implements that can perform a variety of functions. Similarly, it’s not always necessary to have a full range of skillets and saucepans; one or two in popular sizes are generally sufficient.

Likewise, refrain from accumulating tableware in specialty sizes and shapes (like egg cups and sushi plates), and favor versatile, all-purpose dishes. Instead of storing both “good” china and “everyday” china, choose just one set and use it for all occasions. Pare down glassware as well. If you’re not running a restaurant, you don’t need a different vessel for every liquid—like wine glasses, champagne glasses, whiskey glasses, beer glasses, martini glasses, water glasses, and juice glasses. I have one set of glasses that suffice for all beverages (other than coffee and tea); and to be honest, I prefer drinking wine and champagne from these simple tumblers than spindly glasses or flutes.

Furthermore, consider purging the fancy specialty equipment. Going out for a treat can be more pleasurable than setting up, operating, and cleaning a complex device. Instead of dragging out a cappuccino maker, spend a lovely afternoon in the coffee shop; instead of fussing with an ice cream maker, take the family to the ice cream parlor; and instead of hoarding bakeware, head to the patisserie when your sweet tooth strikes. Likewise, if you don’t cook complicated things, you don’t need professional appliances with all the bells and whistles. Enjoy the challenge of preparing meals with basic implements; it’s a mindful, meditative, and fulfilling way to cook.

In streamlining your kitchen, keep in mind that in some cultures, an extraordinary variety of cooking is done with the simplest of pots and utensils. It’s our creativity in the kitchen—not the cookware in our cabinets—that make for delicious, satisfying meals. Good food doesn’t come from fancy plates and fussy serving ware; it comes from the hands and the heart, and—as any Buddhist monk will tell you—can just as well be enjoyed in one simple bowl.

The kitchen is such a hub of activity, it requires not only everyday maintenance—but
all-day
maintenance!

Things can spiral out of control here
within hours
if we don’t stay on top of them. Dirty plates, pots, and pans pile up in the sink; food, gadgets, and packaging pile up on the counter; bills, homework, and newspapers pile up on the table; toys, backpacks, and grocery bags pile up on the floor; and leftovers pile up in the refrigerator. Generally, the more members in your household, the more stuff that ends up in the kitchen. Eventually, the clutter can become so overwhelming you couldn’t possibly prepare (or eat) a meal there.

To prevent this, simply wipe the slate clean after every meal. When you’re cooking, put away gadgets, equipment, and ingredients as soon as you’re finished with them. After you’ve eaten, clear the table and counters of any remaining food or implements. Wash all the dishes, or load them into the dishwasher, immediately after use. Better to spend a few minutes cleaning up after each meal, than face the task when preparing the next; a stack of dirty dishes can quickly dampen your desire to cook. In fact, try to live by the following rule: never leave the kitchen with dishes in the sink. (At the very least, never go to bed with dishes in the sink.) It’s wonderful to have a fresh start every day, but even better to have one every meal!

Furthermore, be particularly vigilant in the kitchen for OPC (other people’s clutter). If you have a family, your kitchen table, counters, or breakfast bar is probably in almost constant use. All manner of books, toys, games, mail, and paperwork will find their way there, and won’t always leave of their own accord (i.e., with the person who brought them in). Make sure all members of the household understand that the kitchen surfaces are flex space—and should be cleared completely after use. If that doesn’t do the trick, boomerang stray items back to their owners as soon as possible. Remember, clutter begets clutter; your teenager is more likely to abandon a magazine, or bag of chips, on a messy table than a clear one.

Finally, the kitchen is a fantastic place for a One-A-Day Declutter. In this room,
something
can always go, whether it’s yesterday’s newspaper or last week’s leftovers. Make it a habit to scan your refrigerator, freezer, and pantry shelves regularly for expired or outdated items (or stuff you have no desire to eat), and dispose of them promptly. Commit to purging at least one item every day, whether it’s spoiled food, an extra coffee mug, an orphaned utensil, a mismatched plate, or a seldom-used gadget. Your junk drawer alone could probably keep you going for a year. Just think—your cupboards will actually grow more spacious with each passing day!

Ready for something easy? Let’s take the minimalist strategies we’ve learned, and beautify our bathrooms. This room is typically the smallest in the house, with the least amount of storage—and compared to the living room, office, and kitchen, streamlining it is a breeze! With just a little effort, and a few simple habits, you can create a space that soothes your soul while you brush your teeth.

In the other rooms we’ve decluttered, we’ve often had to break the job into smaller bits. In contrast, the diminutive size of our bathrooms makes for a much more manageable task—something we can likely undertake all at once. It has just a fraction of the floor, counter, and cabinet space of our other rooms, and serves significantly fewer functions. Streamlining it, however, is not just a walk in the park. Its lack of space means we have to be particularly mindful of how we organize and use it. We’re not out to determine how much stuff we can pack into it, but rather how
little
we really need in it. Our goal is to create a serene, spa-like ambience, rather than a cramped and claustrophobic one.

First, close your eyes and picture your ideal minimalist bathroom. Visualize the spare, clean countertop with nary a hairspray bottle or mascara tube in sight. Look around at the lovely, empty floor—no towels piled up in the corner, or extra supplies crammed under the sink. Take a peek at the gleaming surfaces, and carefully chosen cleansing products, in the tub. Open the drawers and medicine cabinet, and admire the orderly lineup of toiletries and grooming supplies. Not a single thing looks out of place, nor are the items fighting for space. Let your gaze rest on the votive candle, or single orchid, adorning the countertop. Ah…you could spend all day in this calm, relaxing space.

Okay, back to reality. Better yet—let’s make it a reality! Start Over, just as in your other rooms, by emptying out the contents of the drawers, shelves, and cabinets. Clear everything off the countertops. Don’t forget about the tub or shower stall; take the soap, shampoo, shaving cream, razors, and caddies out of there, too. Carry it all from the bathroom, and lay it out elsewhere (like on your bedroom floor, or dining room table) for examination. Decluttering is far more effective when you remove items from their usual spots, and evaluate them out of context. As you determine exactly which things you need, you’ll put them back, one by one.

Starting Over is also a great opportunity to reevaluate your routine. Perhaps you’re tired of using a daily toner or a weekly mud mask, or want to let your beard grow out instead of shaving. Don’t be afraid to shake things up a bit! Sometimes we develop certain habits—like applying a fancy eye cream before bed—and keep doing it for its own sake, rather than any noticeable benefit. Give yourself permission to rethink what you do, why you do it, and if you want to continue. Make a fresh start—do what
you
feel is best, rather than what some beauty magazine or cosmetic ad recommends.

When sorting your things into Trash, Treasure, and Transfer piles, go through the motions of your daily routine. Pretend that you’re brushing your teeth, and put your toothbrush, toothpaste, and floss in the Treasure pile. Pretend you’re washing your face, and add your cleanser and washcloth. Simulate shaving, putting on makeup, fixing your hair, and any other grooming activities you perform, and send the requisite supplies—razor, lipstick, mascara, comb, brush, hairspray—to join your other Treasures. This exercise reveals
exactly
which products you use every day; and therefore, what belongs in your bathroom. It also reveals which items you
don’t
use, and prompts you to question why you’re keeping them.

Some items belong in your Trash pile simply because of their age. Cosmetics you don’t wear regularly, for example, may be past their prime before they’re used up. While makeup is rarely marked with an expiration date (it’s not required by law), it does have a limited shelf life. Liquids and creams—especially those worn on or around the eyes—have a lifespan of three to six months, while powdered foundation, concealer, blush, and lipstick generally last for a year. The reason for their degradation: moisture breeds bacteria. Let them hang around too long, and skin irritation and infections can result when you use them.

Be similarly diligent about tossing old medication. Most drugs—both prescription and over-the-counter—have expiration dates on their labels or packaging. (At least your job is a little easier here; you won’t have to figure out how long you’ve had them.) Consult your doctor or pharmacist with concerns about specific medicines, such as their safety and efficacy after expiration. When it comes time to discard them, do so responsibly. Don’t throw leftover medications in the trash (where they can be retrieved and consumed by people or animals), or flush them down the toilet (where they can contaminate the water supply). Instead, return them to the pharmacy for proper disposal.