We’ve all heard of mind mapping in the business world, but it works great to organize the freezer too.  Instead of piles of stuff that you have no idea what it is, if its still good, and what you need to use up, this system works great to organize you and use the food.

-  Start by taking EVERYTHING out of the Freezer and putting it in piles organized as Meat, Seafood, Sauces, FastFood, Veggies, etc.  Throw out anything that is not dated or possibly has freezer burn.

- Use office labels and name & date each item, even if it’s approximate.

- When putting items back in the freezer, put them in “zones” and put these locations on your map of the freezer contents.

- As you’re putting it all back in, list the meals that can be made out of your freezer contents so you dodn’t forget the options and what’s in there.

That’s it!  Keep the sheet of paper with the freezer map and the dinner combinations on the fridge.  Try to make a few freezer meals over the next couple of weeks.  Be sure to update the list & map as new items are added or used.  This system keeps you organized, helps use items before you have to toss them, and it seems like a freebie to get a “free” dinner out of the freezer!

In the summer, I love to grow massive basil plants in pots and in the garden.  The aroma on my deck is simply intoxicating.  But as summer ends here in the NYC region, so do the plants.  Instead of just letting them die off, here’s what I do to harvest them:

- I let a few of them go to seed — put the seed pods in a plastic bag and store in a cool, dry place until you’re ready to plant again in the Spring.

- In August, I have planted a new crop in smaller planters so I can bring them in and have indoor basil plants over the winter.

- Harvest the rest of your “crop”.  Since I often have mountains of basil, you can preserve it in several ways.  You can put piles of it in freezer bags, but it will turn brown.  You can turn bunches upside down, tie them with a ribbon, let them dry and keep them for winter seasoning stock.

- I put most of the basil in the food processor, add a bit of lemon and olive oil, process it into a puree.  You’ll have this incredible summer green color in a jar.  Store the pureed basil in various sized containers in the freezer and use it for pasta sauces, soups, side dishes and more.  You can also mix it with pignoli nuts for a fabulous pesto.

Thank goodness the hotel look is in, because there is one profound benefit.  By going to all white towels in all the bathrooms, it makes wash day very easy.  Instead of all those funky colored towels, you just throw in a load, add some bleach or blueing/whitening and they look and smell fresh like a spring day.  Roll them up, place them on chromed shelving, like train racks available at Restoration Hardware and many other places.  It’s a very clean, current and refreshing look. 

There’s no better way to give a room a new lease in life than changing the paint color.  And, the best part is that for most, its a simple project that takes only a few hours to complete. 

When you’re choosing a new color, be sure to look at the darkest shade on the chip, and choose whether your want a warm or cool version of your color. 

Remember that if a color doesn’t excite you, that you’ll get bored with it in a short amount of time, so chose something more daring than perhaps what you first envisioned.  This holds true unless perhaps you’re sprucing up to sell a house, then you want to stick with nuetral colors.  Always try a 1′ x 1′ sample on the wall, live with it a day or two so you can see it in various light, then if you still like it, finish your project.

When paint goes on, it lightens up on the wall as it dries.  If you’re doing your room in a deep color, always go darker because of this.

 For more color choice information, try the Sherwin Williams My Perfect Color website where you can see mini-can sample colors that you can buy and try before you make the big commitment.