Musings on Purging, Packing and Moving

By | April 28, 2014

moving boxes

The movers come tomorrow, Fellow FoodBeest. My knees hurt. My back hurts. And there is still more packing to do. My left brain recognizes that the purging/packing/moving process is not infinite, but the rest of my being doesn’t buy it. It seems like the stuff to pack will never end and this will just go on … and on … and on ….

Did I mention that Naproxin really works?

It appears that one we have acquired quite a bit over time. We’ve lived here in the Bucktown Taj Mahal for almost 13 years. Moved in in August 2001, the date being most memorable because of how close that was to 9/11 and how disoriented both events made me.

And now we are “downsizing.” Moving into a space about half the size we are used to and tons of goodies can’t come with us.

It never looked like we had that much, but really great storage closets will do that to you. We moved in and crammed a bunch of stuff into those closets, never to look at them for 13 years.

Fer instance:
Those beautiful, fragile Austrian wine glasses that belonged to my MIL: never touched ’em.

Six gigantic canvases that my father-in-law created – inexplicably he said – “of my dreams”: forgot they were there.

Those cool but rusty wrought iron garden chairs I thought I would fix up and use: still sitting where we left them.

What else?

  • A nearly 50-year old fuchsia chiffon formal (that I couldn’t get my left thigh into today).
  • A fringed now stiff leather jacket for my then-3-year old son (now a father himself).
  • My tribal notebook and tribal band from overnight camp.
  • The complete collection of Harry Potter in hardcover along with a couple of college textbooks.
  • A fish poacher I could not live without and have never used.
  • A hot massager hiding in the back of the linen closet. Where’d we get that?

And food, of course. Six different varieties of lentils. Five different kinds of vinegar. Three kinds of olive oil. Plus jars of wheat berries and farro and bulgar wheat and barley and the rices: jasmine, arborrio, brown, forbidden black, and wild (which is not really rice at all). Not to mention all-purpose flour, whole wheat flour, whole wheat pastry flour, soy flour, tapioca flour, and God-only-knows what else.

So now we are purging. Tossing stuff. Donating to good homes. Selling some.

What can I do without? What matters and what doesn’t?

To make matters more interesting, the small place we are moving into is only for six months until our new, slightly bigger condo has’nt actually been built yet so we have the extra treat of renting a storage space for that time period. Some boxes and pieces of furniture get marked with a pink sticker (going into the temporary space), while others, slapped with a green sticker, go into storage for the duration. Books, clothes, furniture that I won’t see again until after Halloween.

Do I need the Kitchen-Aid or will the hand mixer do? Will I really need the pasta maker over the summer? Should I bother finding shelf space for all those mugs and coffee cups? There will be no place to grill, so the barbecue will hide out in storage for the whole summer. I do have a Juliet balcony on which I can hang a plant holder so I’m thinking chives, basil, oregano and maybe rosemary instead of flowers.

Much to plan and a new life to create. It just seems like this was a much easier process in a previous, younger life. But maybe I just don’t remember.

See you on the other side, Fellow FoodBeest!

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Liz Cramer on April 28, 2014 at 10:01 am.

I shudder when I think about the time coming when I have to make the big move. Good luck! Moving far?


FoodBeest on April 28, 2014 at 10:16 am.

We’re staying Chicago, Liz. Buying a spiffy Wicker Park condo, but will be back in Evanston for the first six months.


Lynne Jones on November 5, 2014 at 2:49 pm.

The good thing about downsizing is rediscovering things you no longer want. It also helps you find out what is really important to keep. Hopefully (when my sister downsizes) we will find more photos in the boxes Mom saved. Love foodbeast! Keep up the good work!


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