I found ingredients that had been bought twice (a surprising number), ingredients that should maybe be eaten up (nothing earlier than 2009, but even so …) and bottles that had never been opened (but will be now). In short, I had only a vague idea of what was in my cupboards. And I only moved three years ago!
Although kitchen structural defects are not to be recommended to anyone, I have found the act of clearing out, cleaning up, and re-organising to be extremely valuable. I have reassessed what I really need, what is only used occasionally or not at all. And I have resolved to simplify: which should save money, save space, and improve efficiency.
Transferring the same ideas to work is even more worthwhile. Although my hard-disk is unlikely to fall off its perch due to too much data, a spring clean and re-evaluation of what’s important yields similar benefits. Pruning projects has even more value than throwing out duplicate ingredients. The CRM database is next ….
So, it’s Summer Cleaning for me! It doesn’t have the same ring to it as Spring Cleaning, but it has all the lemon-scented benefits.
PS Getting to Excellent isn’t going into semi-retirement, despite appearances. I was away for two blissful weeks in Provence and surprisingly not motivated to blog. I wasn’t sure you would be interested in thyme-scented hills or how all food tastes better in France