After the second disastrous collapse of a roll-out shelf in my recently remodeled kitchen due to excess weight, I’ve had to reconsider “my stuff”.  Do I really need all those spices?  Dried parsley, chives, rosemary, garlic flakes, onion flakes, mint, sage and basil definitely gone!  I always use fresh either store bought in the winter or grown in my back yard. If I limit it to a dozen spices, what do I use dried on a regular basis……… oregano, thyme, dill (I like it better than fresh), curry, nutmeg, cinnamon, garlic powder, cumin, paprika, tarragon and allspice.   OK maybe 13- fennel or caraway!  Also, do I really need three kinds of salt.  I really only use Diamond Kosher for everything.  Same thing with pepper.  I have five varieties of pepper!!  Decisions will have to be made because I need the space to store my blender and its glass and stainless containers and my coffee and spice grinders.   This is not negotiable.  That is the designated shelf for these items!

I have a friend who is starting a new business.  She is featuring spices sold by the tablespoon.  I think I’ll be a customer the next time I need mace or tumeric! Let me know if you are interested in hearing more about her business.