Hello all, here we are again..more food for thought...

This time around, it's about planning. As is for me, what works may not work for you that read this little missive.

Ever wonder, how that your vitamin uptake is not quite like it should be? And that all those tests for the vitamins in your body are supposed to be at such and so level for "x" age group? Did you ever wonder how you have those "cravings" and start wolfing down most anything you can get your hands on-until the craving is satisfied? It's your body talking to you. Yessiree, it is. It's telling you that you're missing something. Well, I have a craving right now, and I KNOW it's not healthy for me, but, I shall partake in a low level portion so as to not upset the balance. (Hint-it's prepared with fresh chicken and bisquick...)

Ahem. I digress. A lot of the time, when we take vitamins, we don't always "listen" to our bodies; we gulp the monster pills down and go on about our business. After "X" time, we notice that our moods are elevated, a spring is in our step. For some, it's the B12, others, it is the Vitamin D, or even C. Sometimes, iron is missing from the diet. If you're on blood thinners, stay away from vitamin K. That is obtained in Greens, collard or otherwise. It naturally thins the blood. If you do enjoy them, moderation. Don't gorge yourself. Especially if there's fat-back in the greens to give them zip and zing. Just like Bryl Creme, a little dab will do your taste buds just fine.

So, what to do about the kitchen and such? Ah. Since I learned from my place of employment what it means for me to be practicing "Economy of Motion", I'll pass on some tips gleaned from practical instead of theoretical. Sound fair? Cool. Let's take a look...

(I am putting forth a serious disclamer here. I am NOT a doctor, nor am I home improvement expert. I am sharing these items based Solely upon my own experiences and some research that I undertook; along with training.)

There's three *3* basic types of kitchen layouts. There's the "Galley" (ugh. feels like being on board ship..) then there's the "U" shape, and finally, everyones ravin' fave, the "L" shape.

Let's take a look at the Galley type. Really good for those that aren't on a crutch or using a cane to get around in, but, great for turning around and facing the fridgidair and turn around again and back at the zinc. *My grandfather called the sink, the zinc because that's what his was made of, so, the name stuck.*... Examine the work surfaces. The location of the sink and dishwasher, overhead cabinets and finally, stove. They should form a rough "triangle" of preparation. I'd wager even donut holes that most everyone has something that is off-kilter there. We're trying to minimise the amount of steps you take to prepare a meal. Minimise steps now leaves you more energy to enjoy the meal. Right? Good. Here's where we make a count (Consciously, count the number of steps you take to get the spices, the refridgerated items out, canned goods etc to the prep area.) If you count up these steps, you'd be surprised as to how many steps it takes, and time it takes. Organize where you place your spices, flat ware, utensils, pots, pans, baking pans and trays. Ideally, the spices should be in such a place that allows easy access, can't be harmed by steam from the stove top when boiling water or cooking. Since I am ambidextrous, I am taking one item from the spice cabinet with one hand, stirring or sorting with the other-pausing only long enough to open the spice jar and sprinkling a dash or two into the concoction I am making. (Pepper mills are a different story...). Use a cutting board as much as possible. To prevent it from sliding around, I usually put a semi-damp dish cloth under the board to keep that from happening. Pans, skillets etc. Where are they? Are they easily placed so as to not cause a major hernia to get to or out?