Now that a year has gone by, I dare say I’ve come to appreciate my miniature kitchen. Would I take a larger one if offered? Sure. But I can’t deny the positive effects it has had. Back in the U.S., where we had a kitchen probably four times this size at least, we were usually guilty of throwing food away each week — not something to be proud of at all. Of course, I still get frustrated when I cook in our kitchen from time to time, but some reorganization and strategizing have turned what used to be expletive-filled battles into more of a choreographed dance.

Look for new “Small Kitchen Missions” coming soon, but it the meantime, here are the tips that have helped me embrace my kitchen instead of always running for takeout. I think they can help anyone, no matter the size of your space:

1. Plan ahead. Since space for storage is limited, I make sure to always go shopping with a list to avoid impulse purchases. I do my best to plan meals in advance to avoid picking up items we don’t have room for. This doesn’t mean adding candy or the occasional imported American treat to the cart doesn’t happen — I am human, hehe.
2. Stay organized. I’ve said before getting this apartment organized has been like solving a puzzle over and over again, but it’s done wonders for my cleaning habits. Having a place for everything has made all the difference in the world.
3. Invest in storage. Reducing counter clutter is key when you have limited space. I love removing bulk or packaged items from their original containers and storing them in clear, air-tight ones that can be stacked. Everything is easy to spot and clean up.
4. Clean as you go. When I’m cooking, I’m constantly hopping between the stove, the recycling bin, the cupboards and sink. Putting items away after using them keeps me from messing a recipe up, makes less work later and, most importantly, frees up more room.
5. Prep ingredients first. I used to gather all my ingredients at once for a recipe but when you have about two square feet of counter space, that isn’t practical once you had mixing bowls or appliances. Now I premix marinades, sauce blends and chopped veggies so they’re ready to go.
6. Move things up. I so wish I could hang more things in this apartment, but housing regulations don’t allow it, at least not in our building (holes + earthquakes = bad). But I’ve bought shelving that is installed with tension rods, adhesive wall hooks and a tall cabinet that allow me to get more items off the counter for some breathing room.
7. Think inside the pot. A lot of the recipes I’ve shown here have been one-pot wonders. I have three burners, but more than two pots and things get way too crowded. A lot of Asian kitchens have only two. Beyond stews and soups, you could feasibly boil potatoes in a pot, remove them to brown meat and then add the ingredients for a sauce to the same pot afterward. Mash the potatoes while the meat browns and cook the sauce while the meat rests and boom. Dinner.
8. Buy versatile kitchenware. When it’s time to start investing in pots, pans or cookware, choose items that can do double duty to avoid lots of dishes piling up. Glass bakeware that can double as storage or a skillet that can also go in the oven.
9. Avoid too many cooks. I miss cooking with Craig — he was my star pupil/sous chef back in Michigan — but when there isn’t much room for one person, two can become overwhelming fast. I typically do the cooking and he handles all cleanup. Happy wife, happy life.
10. Create extra counter space. Much of cooking in a tiny space is a balancing act. When I said I had two square feet of actual working surface, I wasn’t kidding. I’ve had to get creative, putting a large wooden cutting board over the sink and then putting our dish drying wrack on the stovetop once it cooled. I’ve also been known to drag over chairs to pile things on. A rolling cart with a flat top is another great option.