Condiment Check!  How many bottles have taken up permanent residence in the door shelves of your 'fridge?  Now is a perfect time to consolidate those bottles of ranch dressing, pitch the hoisin sauce that you keep meaning to use but never do, wipe up the jelly that leaked out of those annoying bottles that store upside down, and basically reorganize things. 

Someone asked what to do about that last 1/4" of ketchup in the bottle.  I shake in some water and add it to whatever I'm cooking.  For leftover salad dressing, it makes a great sandwich spread when mixed with mayonnaise.  Got lots little dribs and drabs of jam/jelly?  Mix them together and then fill crepes (ok, just thin out your pancake batter!) with the mixture and spritz with a little whipped cream, and you're a star.  With more shelf space. 

While we're cleaning out the door shelves, dairy products and eggs just don't belong there.  It gets opened and closed too much (especially at this time of year with the kids home--ever notice how they think that if they open and close it enough the contents will change?), and the door is not as cold as the rest of the 'fridge.  With the price of groceries these days, it makes sense to protect that investment!

Have you seen the Periodic Table of Condiments?  Head on over to Mom Brain and check it out, it will make cleaning the fridge a little easier and a lot more fun! 

1. Your Health!  Sure, you might be in the mood for a burger, but at least at home you can put it on a whole wheat bun and use lower fat beef. Plus you can add worthwhile lettuce like romaine (or spinach!), and use more than a paper thin slice of tomato
2. Your Time!  It’s a great feeling to know that you have a plan, and have everything you need to execute that plan. By the time you pick up drive-through, or the pizza guy comes, you could have make a pot of whole wheat pasta with marinara sauce, and dressed up a salad.  It's faster, healthier AND cheaper.
3. Your Money!   Everyone knows it’s less expensive to eat at home, but the real money monster is repeat trips to the store. The grocer knows our weaknesses, and entices us with loss leaders and 2 for 1 offers.  Shop once--eat 21 times.

Have you gone through your pantry lately?  Well, you should.  Take everything out and put it on the tables and countertops.  Are there things in there that are still good but you won't eat?  Set them aside for charity.  Stuff that got lost and is sadly past its prime?  Chuck it.  Now take what's left and put it back nicely, labels forward.  Put small packages or things that tip over easily in plastic bins.  If you want to be truly organized, make a list of everything you have.  What should be in your pantry?  Assuming that you are not planning for natural disasters, here's a list of non-perishables that every cook should keep on hand.

• Pasta - purchase whole grain or at least a good blend. 
• Pasta sauce - check your favorite to see if it has high fructose corn syrup.
• Tomato paste and other tomato products - look for affordable organic versions.
• Rice - transfer to airtight containers.  Brown rice will go rancid faster than white rice.
• Grains - bulgur, couscous, quinoa.
• Oatmeal - please, please don't buy instant.
• Dried fruit - if you like to cook with it or add it to your oatmeal.
• Canned beans - for chili, hummous, and rice and beans.
• Canned vegetables - buy lower sodium;
• Canned fruit - try to avoid the ones packed in high fructose corn syrup.
• Peanut butter - check your brand to make sure it is low in added sugar.
• Jelly/Jam - look for no sugar added.
• Canned fish - in water, not oil; and not albacore tuna as it can contain too much mercury.
• Broth - low sodium and no msg. 
• Soups - watch for sodium and fat.
• Crackers - whole grain crackers that will go with cheese, peanut butter, and soup.
• Juice - 100% juice is great mixed with carbonated water for a low calorie and no caffeine soda substitute.
• Mayonnaise - full or low fat is a personal call since the low fat versions are usually very sweet.
• Ketchup - organic versions have no high fructose corn syrup and you can probably find one to taste like your favorite brand.
• Mustard - buy a few different flavors for sandwiches and cooking.
• Flour - transfer immediately to an air-tight container.  Whole wheat needs to be used within 6 months.
• Sugar (brown and white) - transfer these to air-tight containers as well.
• Baking powder - is yours still good?  Mix 1 teaspoon with 1/2 cup of hot water.  It should bubble.
• Baking soda - test its effectiveness by mixing 3/4 teaspoon with 2 tablespoons of vinegar.  It should bubble.
• Olive/Vegetable oil - don't buy containers that you won't finish in less than 6 months.

Don't feel that you need to stock your pantry all at once.  Wait for sales.  When it comes time to add to your pantry, put the newest items in the back so that the older ones get used first.