I keep my flour, sugar and brown sugar in air tight containers, but I *always* have extra in the refer in case my containers run out. Then when I use the stuff in the refer I buy more and I (almost) never run out.
I keep 2 sticks of butter in a small bowl in the cabinet (the other sticks stay in the freezer). This way when I need to bake something, I don't have to soften up the butter. It's ready to go!
(Can you tell I bake a lot)?
Aside from my commonly used cooking utensils which are in a holder on the counter, all of my other cooking/baking untensil are in one drawer. That way I don't have to hunt all over the kitchen for them.
Elle, why do you say not to use a garlic press?