It pays to work systematically. Starting from the bottom shelves, I located a fair number of non-edibile, non-restorable items that used to be food. Some had mold. Some had reusable jars, or at least recyclable jars, but I opted just to toss the containers with the food. Now have lots of room on the bottom shelves. And I can track what I have. A few minor things that can be used up, but mostly long term items not central to any meal. Middle shelves a little later.
No comments:
Post a Comment