19th Ave New York, NY 95822, USA

Spring Cleaning-Kitchen

Open the windows and cut some fresh flowers…


I am so happy that spring has arrived in Charlotte. It was 75 degrees and sunny both days this weekend, and I spent a fair amount of time outside. I did start my spring cleaning in the kitchen though with a thorough cleanout of the fridge. My husband even said the fridge looks “brand new”. I wiped down the inside and outside of the cabinets and pantry closet. My job for this week is to clean the inside of the oven. I am working on a clean out/clean up at our house.  Everytime I get through part of my spring cleaning list I will write a post and hopefully motivate my readers to do the same. I am a bit of a hippie when it comes to cleaning products. I find bon ami, lemon and vinegar get the job done for about every spot I need.  Mrs. Meyer’s, Seventh Generation and Pure Earth are all at the top of my list as well. Mrs. Meyer’s products in the lavender scent makes the kitchen smell great!


A book I reference frequently is Martha Stewart’s Homekeeping Handbook. It has answers to all sorts of questions regarding every area of the home. Here is her check list from that book on Spring Cleaning.


When you kitchen is clean here is a great recipe from Barefoot Contessa 


Serves 6

2 1/2 pounds (16 to 20 count) shrimp
1 tablespoon good olive oil
Kosher salt and freshly ground black pepper
1 cup good mayonnaise
1 tablespoon orange zest (2 oranges)
2 tablespoons freshly squeezed orange juice
1 tablespoon good white wine vinegar
1/4 cup minced fresh dill
2 tablespoons capers, drained
2 tablespoons small-diced red onion

1. Preheat the oven to 400 degrees.

2. Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper, and toss together. Spread the shrimp in one layer and roast for 6 to 8 minutes, just until pink and firm and cooked through. Allow to cool for 3 minutes.

3. Meanwhile, make the sauce: In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cooled, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

I try my hardest to pull this look off while I clean but the heels make it tough.


Let me know how you are Spring Cleaning!

Photo Credits: House Beautiful, Martha Stewart, Google Images 

Related Posts

Leave a comment