Please join us to celebrate the Opening of Ewa Stryjnik’s solo exhibition “So Far You See The Sky”. The artist will be in attendance Saturday, May 11, 7 – 9pm. The show will be on exhibit at Trias Gallery May 9 – 23.
Ewa Stryjnik
The artist explains, “There is no greater sky nor land than the Canadian one. The sheer grandness and scale, the wilderness, the force of the weather is like no other. The series is inspired by my trip with my dog, Mila to Iles de la Madeleine and Gaspe in 2017. After I lost my dog, Abi in 2016, my cousin sent me a song by HaBanot Nechama, “So Far”. My solo exhibition is based on it. The sky is all around us. We see it. We feel it. But we cannot touch it, just like the loved ones we’ve lost. To be closer to them, I travel. I take roads that will make me feel that I can touch the horizon, the sky. I travel far but never far enough. Painting in layers creates a sense of place between the actual landscape and memories. The action of layering, overlapping and scraping excavates fragments of remembered/forgotten story. The images are covered and revealed, inviting the viewer to look into and beyond the surface. The intention of my paintings is to evoke a sense of peace, contemplation, gratitude, joy and love.”
Trias Gallery
Weds to Sun 11am – 5pm. 11 Bronte Rd, #29, Bronte Harbour. For more information visit the gallery website www.triasgallery.com
If you love to support local talent while having a great time, Burlington MADE is THE craft show to visit this weekend. With Mother’s Day, Father’s Day, and end-of-year teachers’ gifts coming up fast, craft shows can be a great place to score unique, handmade gifts that go beyond the typical gift card, but they can also feel like a search for a needle in a haystack. That’s why Stephanie Finn—founder of Stephanie Street Events, The Makers’ Club, and the director of Burlington MADE—has spent the last two years curating some of the best makers in the GTA for her series of lively craft and foodie markets.
Christine W. Photography.Christine W. Photography.
For the spring craft market, Stephanie received over 300 applications for just 60 handmade vendor spots. “Our jury spends hours reading every application,” she recalls, “searching for the makers who demonstrate exceptional innovation, creativity, and great taste. We’ve already done the hunting for you—every booth is beautiful. In fact, I’ve been been following some of these makers on social media for years, so I’m ridiculously honoured and excited that they’re participating!” She also curates shopping guides to make gift-giving even easier, especially for those who can get overwhelmed by the abundance of choice at one-day markets.
Christine W. Photography.Christine W. Photography.Christine W. Photography.
Burlington MADE is a whole family-friendly experience, with everything from coffee, tea and smoothies to get you started, to perogies and a food truck to keep you fueled. Local Burlington musicians Dan Taylor and Sarah Campbell Mills will be performing throughout the day, and kids can make yarn monsters in the kids’ craft tent run by the Art Gallery of Burlington. There’s even VIP Passes for those who like a pampered experience—those come with an express line at entry, coffee and a butter tart at the show, and a keepsake tote bag with gifts and exclusive discounts from vendors and local businesses. “Those go fast, though,” Stephanie warns, “so go to our website soon if you want one!”
Christine W. Photography. Christine W. Photography.
So if you love to shop local and support creative entrepreneurs this spring, visit Burlington MADE and pick up some artisanal hot sauce, jewellery, children’s items, women’s clothing, men’s accessories, modern decor, wooden charcuterie boards and furniture, and so much more.
The Burlington MADE Spring Craft Market runs from 10am-4pm on Saturday, May 4th, at the Ron Joyce Centre, 4350 South Service Road, Burlington. Entry is $5, free for children 12 and under. Parking is included with admission and the building is wheelchair-accessible. For more information, visit www.burlingtonmade.com.
Grid, flora, and colourful patterns. These short-sleeve button shirts are lightweight and cut for comfort. Bush’s Men’s Wear, Burlington Bushs.ca
Refined and relaxed, the Legend low top sneaker from Goodman Brand is made by hand in Marche, Italy, using the finest Italian Nappa leather. Available in four colours. Jeff’s Guy Shop, Burlington jeffsguyshop.com
Spring dresses are in! The Harper Shift is a sleeveless, knit dress made of soft comfortable fabric. With embellishment at the neckline, you can wear this all day long and look super chic. Available in a variety of cuts and colours. Island View – A Lilly Pulitzer Signature Store, Oakville Lillypulitzer.com
Get your hands on one of Zahara’s best sellers: the Noa Tunic and Linen Long Full Pants by Bryn Walker. This beautiful Atlas colour has proven itself season after season, flattering all shapes and silhouettes. Zahara’s Boutique, OAKVILLE Zaharasboutique.com
Beautifully crafted in brown leather, this Tori Burch designer handbag is a must-have. Gold hardware provides an homage to their iconic style. My Girlfriend’s Closet, Bronte Mygirlfriendsclosetburlington.ca
Splash around in style this spring with this glossy pull on rain boot from Cougar. Always Waterproof! Joelle’s, Burlington joelles.com
Top and skirt from designer Sarah Pacini, creating a fluid look with creative details. The skirt’s adjustable drawstring pocket creates a gathering effect and soft pleats. The Oyster, Burlington Theoyster.ca
Pair your spring look with a consignment designer handbag. Find brands like Dior, Givenchy, Michael Kors and more! Style Encore, Oakville style-encoreoakville.com
The perfect dress for spring. This whimsical design, made in Italy, is made from flowy, comfortable silk. Must Boutique, Oakville @mustboutiqueoakville
Corin is an award-winning bra made with high tech breathable hypoallergic fabric. Voted the most comfortable bra by Goodnight Goodmorning customers. From B-G in multiple colours. Good night Good morning, Oakville Goodnightgoodmorning.ca
Iremember the day I dropped my oldest son off at daycare for the first time. There was a pit in my stomach. It felt like I was handing my heart over to a stranger while I went off to make money for the man. The entire experience was daunting. My maternity leave was ending and as a first-time mom, I had no idea where to start when it came to finding care for my son. There was Montessori school, daycare, pre-school, nursery school, and homecare options. I remember scouring local mommy forums for advice and guidance. But the truth is, what may work for one family or child, won’t always work for another.
The great news is that Oakville and Burlington have wonderful options when it comes to daycare, preschool, and infant care.
Ministry of Education Licensed Nursey School/ Preschool
If your child only needs half-day care, you’ll want to explore nursery school/preschool (the terms are used interchangeably).
Typically, children anywhere from age 2.5 to five years can attend preschool. Some schools, however, will accept children as young as 18 months. Programming is built on play-based learning, giving children the opportunity to learn and experience the world through play. Laurien Tremblay, a registered early childhood educator and executive director of Bronte Harbour Nursery School, says all ministry licensed preschools and daycares base their teaching philosophy on the document How Does Learning Happen? Ontario’s Pedagogy for the Early Years. The guide supports children in exploration, as they ask big questions, try new ideas and learn together.
In addition to strengthening socialization skills – how to compromise, be respectful of others, and problem-solve, preschool provides a place where your child can gain a sense of self, explore, play with their peers, and build confidence.
While fee structures may differ from centre to centre, classroom sizes and student to teacher ratios are regulated by the Childcare and Early Years Act, 2014:
Ministry of Education Licensed Daycare
Daycare centres follow a similar structure to preschool, however they offer full-day programming for infants to age five. Like nursery schools, daycares are licensed through the Ministry of Education, but unlike half-day programs, full-day centres are required to have a kitchen space for meal prep and a space for nap-time.
While fee structures may differ from centre to centre, classroom sizes and student to teacher ratios are regulated by the Childcare and Early Years Act, 2014.
In addition, 5-day enrollment isn’t always required. Many centres offer 2, 3, and 5-day enrollment.
With both half-day and full day-care following the same teaching philosophy, centres generally find that parents base their decisions on how much care they need versus what type of learning is being supported.
Montessori School
Montessori programs, which follow the philosophy of founder Maria Montessori, attract many families and inspire many educators. The schools, which are private, are not regulated, licensed, or accredited by the Ministry of Education and therefore can challenge provincial curriculum officials.
The system is based on independent learning, on students’ interaction with their surroundings, and the opportunity for students to pursue ideas and subjects that interest them for long, uninterrupted blocks of time. Classrooms are usually larger in size and are also multi-aged, providing a family-like setting where learning can take place naturally: infant (ages 0 to 3), preschool (ages 3 to 6), lower and upper elementary (ages 6 to 9 and 9 to 12), and middle school (ages 12 to 14).
The Canadian Council of Montessori Administrators sets standards to protect the Montessori name by preserving the Montessori philosophy of education.
Montessori tuition is usually costlier than attending a Ministry run facility. Many schools offer needs-based financial aid but families would not qualify for the Ontario Childcare Subsidy program.
Like nursery school and daycare, many Montessori schools offer flexibility with enrollment.
Montessori schools follow their own set of standards for pre-school classroom sizes and fees.
Waldorf School
Waldorf education is based on the educational philosophy of Rudolf Steiner, the founder of Anthroposophy. Its teaching strives to develop children’s intellectual, artistic, and practical skills in an integrated and holistic manner. The cultivation of imagination and creativity is a central focus.
Waldorf preschools employ a regular daily routine that includes free play, artistic work (e.g. drawing, painting or modeling), circle time (songs, games, and stories), and practical tasks (e.g. cooking, cleaning, and gardening), with rhythmic variations. Periods of outdoor recess are also usually included. The classroom is intended to resemble a home, with tools and toys usually sourced from simple, natural materials that lend themselves to imaginative play.
Waldorf schools follow their own set of standards for pre-school classroom sizes and fees.
All in all, child experts agree: Attending a high-quality program prepares kids for kindergarten and beyond.Exposing children to school in earlier years can help them make an easier transition into kindergarten. It’s a great opportunity to get kids off on the right foot. Whether you choose Waldorf, Montessori, preschool or daycare, each program offers a unique set of building blocks to help your child grow, learn, and thrive – and ultimately have fun while doing it.
Every season has its flavour and aromas. For autumn, cinnamon and pumpkin spice come to mind, while peppermint seems to appear in every cookie and latte come Christmas. There’s often that campfire smell rolling off the grill in the summer and spring, too, has its trademark treats. Spring always coincides with the renewal of life and the Christian festival of Easter. Over the centuries, a particular Easter treat has earned its rightful place as spring’s flavour of the season. Sweet and dense, lightly spiced with sweet ginger, cinnamon, mace or nutmeg, allspice, and/or cardamom, maybe even a little vanilla, hot cross buns are the spring treat.
These doughy, raisin-studded delights were brought to life by a 12th-century monk on Good Friday, in honour of the upcoming Easter holiday and quickly gained in popularity. Over time, legends and superstitions have formed around the buns – making them not only a delicious treat but also a traditional staple.
For one, legend has it that if you hang a hot cross bun from your kitchen rafters on Good Friday, the bread will remain fresh and mould-free throughout the entire year. It is also supposed to protect your home from evil spirits.
In the 16th century, the popularity of the buns really took off when Queen Elizabeth I passed a law limiting the sale of sweet buns to funerals, Christmas, and Good Friday. The English were deeply suspicious that the buns carried magical powers, and the Queen did not want them to be abused. As a way to get around the law, more and more people began to bake them at home.
Another fun legend – those who share a hot cross bun are supposed to enjoy a strong friendship and bond for the next year. So, grab the ones you love, a hot cross bun, and bite in together!
As Easter approaches you will be able to find hot cross buns at many of our grocery stores, bakeries and deli’s.Here are a few places worth trying:
COBS Bread Bakery, Oakville & Burlington
Whole Foods Market, Oakville
Hot Oven Bakery, Oakville
Monastery Bakery, Oakville
Black Forest Pastry Shop, Oakville
Ola Bakery, Oakville
Cakes Sweets & Treats, Burlington
British Pride Bakery, Burlington
Clarke’s Home Style Bakery, Burlington
Turtle Doves Bakery, Burlington
Denninger’s Foods of the World, Oakville & Burlington
It’s hard to think of Oakville as anything but a bustling lakefront town, but in the mid-1800’s it was a farming community that was so small that people scheduled their day around a single whistle.
Oakville became so well known for its strawberries that it was referred to as the strawberry capital of the Canadas and because the strawberries were exported by rail and boat, they needed safe containers.
Hence the story of Oakville’s Basket Factory began.
The factory’s origins date back to 1866 when strawberry farmers John Cross and John Chisholm began making baskets in sheds on their farms that were located around Trafalgar Road. In 1871, with the demand for strawberries and other produce growing, a new basket factory was opened at 356 Trafalgar Road, which was converted from the old Victoria Brewery, across from the Oakville GO station.
The factory was not only significant because it employed so many people but because the steam engine that powered it had a loud whistle that would signal the start of the work day and lunch hour.
Courtesy of Oakville Museums/Oakville Historical Society
George Chisholm, president of the Oakville Historical Society, said the whistle regulated the whole town as it could be heard everywhere. Indeed, it was so loud, it eventually became the town’s official fire alarm. For George, the whistle holds special significance.
“My mother told me the twelve o’clock whistle sounded while I was born,” said George. John Chisholm is his great-great-grandfather’s nephew.
“The factory was very important to the town,” said George. “It was one of the biggest factories in town and the basket factory was probably the largest employer in town for quite a while.”
Courtesy of Oakville Museums/Oakville Historical Society
While the exact number of employees isn’t known, the historical society has a list of the employees who worked there who signed up for the military during the second world war. There are 65 names on the list.
Fire destroyed the factory twice, which isn’t surprising given the baskets were made of a softwood like pine plus beech, birch or maple. Each time it was rebuilt on the Trafalgar Road site. One of the fires, in 1893, was set by former owner, Robert McKenzie Chisholm, who had just been released from the Toronto asylum.
ourtesy of Oakville Museums/Oakville Historical Society
After the 1920 fire, a new factory was rebuilt which remained open until 1984. It would later manufacture tongue depressors and popsicle sticks. The factory hasn’t been forgotten. The name of the last owner, J.M. Wallace, lives on in Wallace Park on Reynolds Street and the last remnant of the factory is parked on a lot near Trafalgar and Cornwall Road. It’s the large 15-foot flywheel that powered the operation.
Eric Chong, MasterChef Canada winner, restaurant owner and Oakville native is making his mark on the food scene. On the set of Canada’s MasterChef, he gained the attention of Michelin-starred chef Alvin Leung and together they opened Toronto restaurant R&D. We sat down with Eric to learn about his journey from White Oaks Secondary School to renowned chef.
Before the restaurant world came calling, you were an engineer. Was engineering the initial “dream” or was becoming a chef always the end goal?
I went to McMaster University and graduated as a Chemical Engineer. I worked as one for a bit but my dream was always to become a famous chef! To me, goals and dreams are two different things. A dream is something you hope for and a goal is something you work hard and strive for and can eventually attain. I never thought I would ever be able to be a professional chef because growing up in a traditional Asian household, you have the choice of being a doctor,lawyer or engineer. Being a chef was looked down upon, thus being a dream of mine.
What was it like being on MasterChef? Were you still living in Oakville at the time?
Being on the show was surreal. I watched MasterChef USA with my family, so getting to experience it first hand was crazy. I had never been so nervous and anxious in my whole life. That being said, it was so much fun! We all lived in a hotel downtown Toronto.
Do you come to Oakville from time to time? What is your go-to restaurant when you’re in town?
I do come to Oakville quite often because my parents still live here. I think 7 Enoteca is quite good! I know the owner there and every time I go the food and service is phenomenal!
Tell us about R&D and your partnership with Michelin-starred chef Alvin Leung. How did the restaurant come to fruition?… What inspired the menu? What is the atmosphere like?
Alvin first invited me to Hong Kong to work in his three Michelin-starred restaurant Bo Innovation and to try other Michelin-starred restaurants. From there, we decided to work together and open up R&D. R&D stands for Rebel and Demon. Alvin is the Demon chef of course, and I am the Rebel for deviating from the traditional path of being a doctor or an engineer. It is also an homage to both our engineering backgrounds as R&D is often known as Research & Development (which we did a lot of to create the menu).
The menu is inspired by classic Asian dishes that Alvin and I both love. We just add our own modern twist to it! The atmosphere at R&D is lively and fast-paced. We play old school hip hop and have trendy designs throughout the dining room. We have an open kitchen where guests can see us cook right before their eyes.
Do you mind sharing a recipe with us?
This recipe is very dear to my heart as it has been passed down from my grandpa. On the menu, it is called Grandpa’s Fun Guo and has been on the menu since the very first day we opened. The dough is similar to a traditional har gow dumpling, translucent and perfectly al dente. We fill our dough with chicken, truffle, bamboo, and carrots.
You recently got engaged, congratulations! How does a chef pick a caterer for their wedding? I’m sure the bar is high (and we’re sure you have some wonderful connections in the industry!) Have you started planning the wedding menu?
Yes, we did! It was tough to pick a venue that would meet everyone’s expectations. We wanted to personalize our wedding menu so that each course had significance to my fiancée and I. We wanted to incorporate some of our favourite ingredients, but I will have to keep our 5-course dinner a secret for now!
What’s next for you?
I hope to open up a fine dining restaurant in the near future. I will also be heading back to Asia to film the second season of Wok the World, a show where Alvin and I travel around different parts of Asia to discover the Chinese roots in other Asian cuisines.
Across the globe, through the centuries and seasons, despite low-carb diets and other fleeting food fads, people have turned to bread for sustenance, pleasure and, undeniably, for comfort. From flatbreads and focaccias to sourdoughs made with faithfully-fed starters, the world of bread is home to innumerable variations. Yet, as with most things, fresh is best and breads crafted by hand, based on age-old recipes are the ones worth a spot at your table.
For a taste of the best bread Oakville and Burlington has to offer, forgo pre-packaged options and instead pay a visit to local bakeries where the aroma wafting through the door hits you before you even step inside.
At Oakville’s Monastery Bakery, the vast selection of imported groceries, prepared meals and desserts almost steals the show. Navigate your way to the back of the store, though, and a truly impressive room of hot-from-the-oven bread awaits. A literal world of options, from Portuguese sweet bread and marble rye to spelt and honey loaves vie for space in shoppers’ baskets. Nearby, Patisserie D’Or is the spot to linger over butter-laden, hand-rolled croissants, fruit danishes and other authentic Gallic goodies. Preservative-free breads such as crisp baguettes and ever-popular cheese loaves are handmade and based on time-tested recipes.
You don’t have to go far to find classic, Montreal style bagels. In 2017, OKO Bagels opened its doors in Oakville and recently opened a second store on James Street in Hamilton. Their artisanal bagels have an unmatched taste – after the dough is boiled in signature honey-water, the bagels make their way to the hand-built masonry oven to be wood-fired to perfection. Whether you’re into cream-cheese or jam, OKO has handmade condiments for every palette, as well as artisanal sandwiches, soups, salads, and sweets.
At Aveiro Bakery in Oakville, bakers craft 12 varieties of bread from complex doughs, using traditional recipes and specialized ingredients. “They are made from scratch, in house with love. No shortcuts have been taken. We are about quality not quantity,” says co-owner Patricia De Oliveira. Artisanal favourites include sun-dried tomato, muesli and calabrese breads, each one prized for its taste as well as for being, “real food.” As Oliveira explains, “we hear time and time again that our breads are not only delicious but also don’t give digestive problems to those who are sensitive.” Find other healthy alternatives at the Danish Pastry House where valnøddebrød, walnut bread with sunflower seeds, softkernal sourdough rye and more accompany trays brimming with other traditional Danish breads and treats.
In Burlington, shoppers flock to the Brick Oven Bakery in business since 1982. Traditional spaccatelli buns, 9-grain, sourdough and raisin loaves are all baked on-site every day. At Denninger’s Foods of the World, a small army of staff work diligently to create a rotating menu of delicacies. Specialty breads include potato and onion loaves and Asiago cheese and spice bread.
Popular Burlington restaurant, Wundeba, has a secret weapon on their team – their pastry chef, Siana Dombkowski. Graduate of the International Baking Academy in Germany, Siana runs her own boutique bakery, Baking by Siana, along with creating delicious treats at Wundeba.From breads, to bagels and buns, Siana butters, bakes, and boils each item with specialty ingredients and flavour. Her German and Indian influence really shine in her recipes, including a new turmeric sourdough. Her menu also features a potato sourdough, chocolate sourdough, and many other sweet and savoury pastries, cookies, scones, pies, and cakes. Siana really does it all.
Whether you crave buttery, velvety brioche or robust loaves bursting with seeds and grains, artisanal bread is worth seeking out, worth savouring and sharing and worth revisiting again and again.
Canadians love to barbecue, that’s for sure! Our cold winters make it difficult to barbecue year-round but as soon as the weather heats up and the sun starts shining we take to the coals. After a long winter and a slow start to spring, warmer weather is finally on the way. Charcoal-happy Canadians will soon return to their grills as we start gathering on decks and patios for some long-awaited al-fresco dining.
There is no better way to kick-off barbecue season than with Sip & Sizzle, the month-long wine and food pairing event where grape meets grill! Visit the Wineries of Niagara-on-the-Lake every weekend in May, and experience a unique grilled food item perfectly paired with a premium VQA wine at over 20 wineries. A great way to get some inspiration for your summer grilling menu. After all, outdoor cookout fare is no longer limited to burgers and hot dogs. Outdoor grilling has become much more sophisticated and the right wine pairing is key to rounding off the perfect barbecue.
Touring passes are on sale now, get yours today! A Sip & Sizzle pass entitles you to one VQA wine tasting and food pairing at each of our 26 member wineries and is valid May 3-5, 10-12, 17-19, and 24-26 from 11am to 5pm. Driver passes are also available for purchase and they include one non-alcoholic beverage and food pairing at each winery.
When we think of barbecue, smoky meats in spicy rubs and flavourful sauces immediately come to mind. And while there will be plenty of that on offer, there will also be some delicious vegetarian and vegan options available. Download our pairings list to see some of the wonderfully creative combinations our wineries have come up with this year.
It’s no wonder this event is so popular. After enduring a bitter cold winter, we are all eager to get out there and enjoy the sunshine. And when you add delicious wine and food, beautiful patios, vineyard views, and some good company to the mix, it just doesn’t get much better than that!
As always, the passes are valid every weekend in May, so plan your visits over several weekends.
Take your time and enjoy your winery visits at a leisurely pace, and perhaps sample some other wines at the tasting bar. Many wineries release new wines in spring, so it’s a great opportunity to try some new releases and maybe discover some new favourites. Remember to stock up on your favourite wines for the season so you are ready for all the barbecues and outdoor entertaining.
If you are traveling with a group of 8 or more guests, please have your group organizer call ahead to the wineries you plan to visit with your approximate arrival time so that they can plan for your group’s arrival and serve you better.
Space – it’s something we all need. Whether it’s additional space in our homes, our schedules, or even our minds, we could always use a little more of it. Humans are naturally inclined to seek items that bring comfort, so ridding ourselves of our stuff to make room for essentials and well, space, is not only hard to do but also difficult to maintain. When our cluttered homes start to clutter our minds, it’s time to call in the experts for a little assistance.
Fortunately, the art of organization is at the forefront right now. There are plenty of avenues available to help declutter, whether it’s books or television shows, or even phone apps. But if we want to really keep on pace, we need to follow a guide and adhere to the script. Whether it’s clothes or knickknacks or our children’s artwork, our stuff can overwhelm us.
Most of us struggle when it comes to purging our belongings. Making that final decision to toss or donate can be difficult and painful. This is where the professionals come in handy, offering a detached and clinical eye: should it stay or should it go?
“It can definitely be an overwhelming and challenging task,” says Anna Scarangella of Organize 4 You. “I suggest starting with one room and sticking with it if you can. Organize within one room, making piles of what you want to keep and get rid of, and moving pile to pile.”
Anna has been helping people declutter and purge for 18 years, and understands how truly difficult it can be, especially when it comes to letting complete strangers invade their personal space.
“No one wants to be judged for their mess,” she says. “There’s a lot of anxiety involved in bringing a stranger into your home. It can be hard and uncomfortable, and very tricky to navigate. It takes people a long time to admit they need help. I know it’s easy to get discouraged, so I try to teach them skills.”
Anna says her clients are primarily working women with children. “Most responsibility for organizing and purging falls on women,” she says, and she often has repeated clients who like her service so much that they ask her to return and do another purge up to a year later. “You have to respect the client,” says Anna, “and the client has to be ready to organize and purge and get rid of stuff. They have to be in the right mindset.”
Rose Ritchi from Organize Me Please also has a few helpful tips when it comes to getting your space in order. She suggests starting with the basement, storage area, or a cluttered room that you just can’t stand anymore. These areas tend to be out of sight/out of mind locations, so you’ll have better success in letting go of items there.
“It’s a family affair,” she says about purging. “You didn’t create this clutter on your own so pick a date with the family and get their commitment. Keep in mind, food and cash always perk up teenager’s ears. Plan on a morning or afternoon, not a full day, because kids with electronics or cell phones tend to go missing in action.”
Her tried-and-true decluttering supplies include drinks and snacks, a timer set for an hour at a time, followed by a five-minute break, and bags/boxes/labels/markers. These are vital for marking items destined for charity, to toss, to recycle, to give to family members and as cherished memories.
“There are usually lots of items that have memories attached to them that bring up emotions, so be kind to yourselves,” says Rose. “Take these items and put them in a box to go through when you have the time to truly enjoy them, then you can make clear decisions to let them go or not.”
Regardless of your ultimate goal, organizers stress that focus is key. Stay in one spot at a time, and don’t wander. Rose also suggests assessing your current storage availability: are there shelving units? Plastic containers?
And all the experts always stress this above all: maintenance. Once you’ve purged, you need to keep it clean and organized. “Right now, you have a clean organized spot, everything in it place,” says Rose. “Let’s keep it that way. Advise all family members that at the end of the day take five minutes to survey their areas and any item that is not in the correct place, pick it up and put it where it should go.”
With just five minutes a day, you can keep your home neat and tidy leaving you with plenty of time to get on with the important things in life, such as family time and dare we say, a little R&R.
“There’s no one way to do it,” stresses Anna. “Everyone is different. Be conscious of your choices. Everything changes over time, and once it’s in your house it’s hard to get it out!”
