I love looking at the pictures of super-organized pantries you post occasionally. But it seems like so many of them use up all the available space. If these cooks want to add a new staple ingredient, where do they put them?
When you're buying new containers, how do you account for the fact that you'll probably want more? How many extra do you get? And where do you put them in the meantime?
Sent by Julie
Editor: Readers, do you have any advice for keeping a well-organized pantry from becoming disorganized? How do you store new pantry ingredients when your shelves are full?
Related: Long Weekend Project Inspiration: A Small, Yet Super Organized Pantry
(Image: Home Shopping Spy)