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How to organize your kitchen like a professional chef.

Good morning, Apexians, and welcome to another week.

Because I’ve been fully engrossed in moving, I haven’t spent as much time as usual reading about money. That means today’s articles are a bit more varied than normal. But have no fear! We finished moving most of the big stuff over the weekend, so I intend to resume my normal workflow today. (Translation: I should have plenty of money links for you tomorrow.)

Besides, I like the three pieces I do have for you…

“My $100/month, 3000 calorie/day food budget.” [/r/leanfire] — I’m in the process of moving. I’m going from a place with two nearby grocery stores to a neighborhood with too many to count. Suddenly, I have choice about how to spend my food budget. This Reddit post (and its follow-up) might not fit my exact needs and preferences, but they’re inspirational. [On a related note, my buddy Jim helps run a site called $5 Meal Plan, which some of you may find useful.]

To build a better relationship with technology, follow the example of the Amish. [Psyche] — “As you pick and choose, adapting technology to your needs, it might help to establish a set of guiding principles. For example, the Amish ethos places prime value on family and neighbourly life.” [I really liked this piece.]

How to organize your kitchen like a professional chef. [The New York Times] — “[Bennett’s] refrigerator contents have been grouped based on flavor profile and function: Asian sauces, American sauces, fruits, vegetables and pickled things each have a designated section. On the countertop, she keeps what she calls her ‘flavor station’, a reliable wooden bowl stocked with shallots, garlic and red onions.”

Okay, that’s all for today. Come back tomorrow for more of the best from the world of personal finance — and beyond.