I used to have a enough Corelle dishes to serve 12 people. I've paired it down to enough for 4 people plus a platter and 2 vegetable bowls:
How can I explain this? .... Since I have fewer dishes, the kitchen stays cleaner, as I can't afford to not wash the dishes after a meal. There is not nearly so much to wash. It's really nice! Here are dishes from one meal:
The other thing I want to show you is that I traded our HUGE microwave oven to our daughter for her small one when they moved out of our home a few weeks ago. I needed a smaller one for our new house. It's nothing fancy, but it is all we need!
...and it's much quicker to clean a small one that the big one. I hadn't even thought of that. The marks on the front are rust under the glass, not ickies from cooking. Here is the inside with a pint jar in it so you can see the size better:
I've really fallen in love with having a tidier, streamlined kitchen. It will be interesting (for me) to see how I put it all together when we move.
Another thing along these lines... you know how on the cooking shows they "prep" all the food ingredients and put them in little bowls and then assemble the dish? I've started doing that, and it makes it even easier to keep the kitchen clean. As I measure out things, then I can put things away. If I have to cook some of the ingredients first, before assembly, then it is a quick matter to wash up the pans, bowls, utensils, or whatever I used in the preparation. So, by the time I have it all together, nearly all the dishes are done and so after a meal the clean up is faster and much easier. Does that make sense?
By the way, if any of you Gentle Readers have any suggestions for me concerning how to manage in a tiny kitchen, please feel free to comment and share them with me!