Continued Keys to Kitchen Success

The physical foundation to the kitchen is priority in a successful kitchen. In my opinion it is what makes or breaks the cook. Flow of energy and space is viewed in many cultures as the crux of all evolution, so why not apply it to the health and welfare to you and your kitchen's relationship?
Upon building this foundation it is time to implement the intention of your space. What is it that you are seeking from your kitchen? What aspects of cooking do you love, agree with, and favour? Are you in inspired by anything in particular, and same goes for the opposite side; what do you not like, love, or agree with. What fear holds you back from discovering your self in the kitchen?

The key is to 'pay attention to your intention.'
Once you have identified these particulars we can move on to developing inspiration which propels you to movement within the kitchen. Start off with something you are familiar with, like an old favourite family recipe. Then explore a new idea, be it a recipe or way of planning the next shopping trip.
Regardless to which direction you take, responsibility is yours as head of the culinary creator. Whether you live urban or suburban some considerations must be pointed out.
Can you compost?
What other alternatives do you have if composting is not an option?
How much packaging do you consume?
What steps can be taken to pair this down to as little as possible?
Are the foods you are purchasing (canned or fresh) being used to it's fullest potential?
How can we better utilize our foods; for cost purposes and making little waste?
Do you have a plan for meals for the week?
What considerations must be acknowledged for meal planning? Season, schedules, time constraints, cravings, the weeks activities, do you need lunches, snacks; are you entertaining, and how are you feeling?

This may seem like a mouth-full, only initially, as the parameters are set atop the foundation, maintenance and functionality run the rest. And of course, don't worry if you get derailed or go away or just flat out feel exhausted. Your kitchen will always be there, ready for action and will hold a space of creativity and nourishment.

Meal Planning

Take inventory of your stock.
What would you like to make with some of this stock, does anything speak to you?
What type of meal does this make, one time eats, or will there be leftovers?
Can you use any of the ingredients again in another meal?
For instance, say you are buying a bunch of kale for a salad. Not all of it is used. Now what? Wait until to goes bad? Ha! Use it again for a substitution of some other leafy green to use in soups, casseroles, frittata's, curry's, or chilli. The plethora of uses for kale, or any given vegetable is bountiful. Just try something different.

Be sure to have to basics on hand and always replenished.
Do you use onions, garlic, ginger, potatoes and squash in most of your dishes? Be sure to keep a stock at hand so you can throw together anything you like without having to go out of the house.
There are some positives to shopping often but certainly have 'on hand' items.
Keep a selection of spices and canned goods and keep note what's inside your cupboards.
I don't keep many prepared goods, but some simple and clean ingredient soups and canned meals are useful and important.

Not sure what to make?
Look inside the cupboard, peruse a cookbook or find a staggering list of recipes on line.
From there, go through the ingredients.
Make a list of what you have and don't have. I like to split the paper in half one side showing the 'on hand', the other with 'need to get'.
This is also good for knowing your inventory and what other potential meals you could make.
Think into the future of what you might do with some of the ingredients for another meal.
How long does the ingredient last?
What same ingredients are used in your other menu choices?
Will there be leftovers for lunch?

Write down you menu ideas and stick to the plan as best as possible.
Go shopping with your inspiration and your list for some great meals!
Begin.