It is much easier than you think. It depends how determined you are. I suppose there are a lot of factors that go into it, but I decided to begin, I would reorganise my day and prioritise properly.
Starting with the kitchen of course.
After all, a great percentage of the day is spent in that room (as well as that room that harbours the computer, but that's changed too). I bought myself a thick folder, made myself shopping list spreadsheets, pantry inventory lists, menu planners, to do lists, weekly chore planners, the lot, and set it out all nicely. It now lives on my kitchen bench and looks at me every morning to remind me. Once every fortnight I sit and plan the next fortnight, the meals, the cleaning, the appointments, the things I want to get done.
My house has gone from bomb to bliss!
The refrigerator has gone from clutter to clean! I know what I have and I know what has to be used, and I plan meals and baking around that. There are no furry monsters hiding way back in the shadows. I have more time to do what I want as well, would you believe? More baking can be slotted in, grocery bills reduced due to menu planning, and I never have to get up and wonder what on earth we are having for dinner that day. I have the kitchen organised and the sink sparkling and the rest of the housework feels like a joy...its done in no time. Planning...is all it takes!
Are you ready to take the challenge? Get organised? I dare you to start with the green furry monsters.
Did you find a half full can of sweetened condensed milk that's still okay back there? Here's a winner for the sweet tooth's from my mum's archives. Mmmh, citrus! That's what I call a clean taste!
ICED LEMON COCONUT SQUARES
1/2 cup condensed milk
1 tsp. grated lemon rind
1 packet plain sweet biscuits (such as Marie or Arrowroot biscuits)
1 cup coconut
extra coconut to decorate
Place the condensed milk and butter in a small saucepan, and stir over a gentle heat until the butter melts. Stir to combine.
Crush biscuits to resemble fine breadcrumbs. Add lemon rind and coconut to the crumbs and mix well. Add the warm butter mixture and mix until well combined. Press into a greased and lined 11"8" lamington tin with a fork.
Refrigerate for one hour. Ice with lemon icing and sprinkle with coconut if desired. Refrigerate and cut into squares when the icing has set.
NOTES: to make the lemon icing, combine 2-3 cups of pure icing sugar with lemon juice and stir to combine, adding more lemon juice until you reach the desired consistency.