Date: 7 November 2013. Silverware and Spatulas.

© janice142
 

You have had a bit of time since the last article in the Becoming Clutter-Free series so let us delve right back into the chore of clearing out the land-base so you can come out here and enjoy life on the water. As a recap, the last article featured was entitled Dratted Dishes, and at least one of you made a huge difference in the amount of Stuff in a home. See photo:
 

My test subject has been a great sport in taking pictures and letting me show you the amount that came out of one house. In the case of the dishes, ten bags full! Yes, he admitted some had been there so long he'd forgotten they existed. Apparently at one time he intended to go into the catering business (just kidding!) as there were boxes of plastic knives, forks and spoons along with huge stacks of foam plates.
 

Additionally, he found a few more bowls from a previous week that had been missed. Expect that and please do not be discouraged. As you go thru your items you will think you have completed a task. Later it is natural to  find a bit more. It always surprising to discover new treasures or what-have-you that appear from the backs of lockers that have not been empty since you moved in 20-odd years ago.

Truly, the work you do now will make a huge difference when you are ready to move aboard your floating home. Try not be shocked when you find yet another thing. I too was frustrated with the process. For me it was a testament to my stashing skills. I had too much Stuff. Most of it cost too much to purchase, was unused after a time, and had become virtually worthless. Argh.
 

Your reward will be good times afloat like Captain Dave,
here on the stern of his boat having a cookout with friends.

This week the clutter to sort includes all silverware, spatulas, hand mixers, knives and serving utensils -- basically your kitchen hand tools along with the silverware. I am guessing if you are like me you have a collection of spoons and ladles, gravy spoons, teaspoons, iced teaspoons, a mixed lot of silverware (unmatched pieces from ages ago) and then the ugly: that horrible plastic spoon that is too weak to actually stir anything but came "free" with a set of bowls. Please, now is the time to get rid of it.
 

I kept a few pieces I absolutely loved. These are both beautiful and bring me pleasure:

As  you're going thru your collection of spatulas and such, select out your very best, the ones you use regularly now and set those aside. You will want to keep a large serving spoon, slotted spoon and a ladle for those fish chowders you will make at anchor. Be selective, however do keep your very best. Anything questionable, with rust or broken needs to go now. If you have not fixed it in years your likelihood of suddenly becoming Mr. Fix-It is somewhere between a fat chance and a slim chance. None at all!

Don't ever save anything for a special occasion.
Every day you're alive is a special occasion. Ann Wells.
 

Sharing a cup of coffee is a pleasure. It is about making new friends, not how fancy a table you can set.

 

Your silverware, presuming you have a set, keep. This presumes you do not have a service for 12, in which case off course you need to cull first. Aboard Seaweed I can serve four that is my tableware count. It is lovely to have nice things, and this whole process of de-cluttering is not intended as a "get rid of everything" assault on your gathering skills. Instead, you are selecting the best for yourself and passing along the rest.
 

And speaking of rest, it is time for one of Seaweed's favorite fast foods. This is easy and all components are aboard so here is my ingredient list:
 

Fast Tuna ingredients	Scallions growing with basil.	Before mixing.
Fast Tuna aboard Seaweed
Ingredients as shown above: One single serving foil package of tuna fish About a half cup of lentil sprouts (quantity varies - I use what I have on hand) A few tops from scallion plants Mayonnaise or salad dressing -- enough to moisten the salad Stir and serve.  I added a few Pita Chips (Dollar General, Sea Salt variety) and a fresh tomato. A nice repast and a book on my Kindle... life is wonderful afloat!
The book I am reading on my Kindle is T. Tembaron by Frances Hodgson Burnett. The book is FREE on Amazon.

This week your target is to clear out the drawers of all knives that are dull, all spoons that will not stir, the donut maker you have not used since 1975, and that garlic press with the broken hinge.

There are a couple of itemse you might not be using ashore that will be useful on the boat. You will want to save your meat mallet as conch needs to be beaten into submission with the mallet due to its toughness. Conch is delicious and well worth the extra steps for preparation. Keep your mallet. Also stash aside a couple of knives for cleaning fish and tongs for turning those fish filets on the grill.

If you are heading to the Caribbean you might want to buy your own copy of Conch Cooking.

 

Side note on tongs, and other cook-out utensils. Ashore you may have that monster barbecue set-up but on the boat most likely you'll be using a much smaller grill. The super long handled forks and tongs simply are not required for the size barbecues boats have mounted on the stern rail. And they are a pain to stow.
 

Cruisers not only consider what we want to have, but where on the boat it will fit.

Be sure to sort through all your hand utensils. The old fashioned hand crank stirrer might be useful aboard unless you are planning on bringing your electric mixer. That sort of decision boils down to the type of cooking you do. If you are a baker you will know what you need to create those wonderful pies and cookies, cakes, and brownies. However if you do not bake on dry land I doubt very seriously if suddenly you are going to take up the task.

Remember that even if you make a mistake and get rid of something you later need thrift stores exist.
 

If you have not used the item in the past year, you do not need it.
 

I'd love to hear of your progress.
And, are you interested in the the series continuing?
 

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