I have spent the last week counting forks…
and spoons and knives and chopsticks.
This is what your days are reduced to when you are doing inventory. For insurance purposes Luke’s work requires that we count, name, and assign a value to everything we want shipped, stored, or accompanying us as we make our way to Taiwan. Sounds easy? It isn’t. In the lead up to our move a lot of people, who have gone through the same exercise, have given us advice about how to approach inventory. I was thankful at the time for their opinion but, once it came time to do our own, I ignored their advice. Here’s why I didn’t listen to the experts.
The experts said start early.
As mentioned in a previous post, I used our three rooms to help categorize our stuff. If I started early on inventory, our world would have been turned upside down. We live in a teeny tiny apartment so living like we are now was out of the question.
The experts said to leave items where they usually live as the packers will organize everything.
I didn’t like this at all. My first thought was that I didn’t want the packers going in my underwear drawer to pack these personal items. I much prefered sticking my undies in a non-see through bag. The second reason I ignored this was because I chose to allocate things to rooms based on the shipping method. So keeping things in their original place was just plain out of the question.
The experts said to inventorise everything.
This one actually makes sense for insurance purposes. If something gets lost, or gets damaged, we can make a claim and get refunded the replacement value of the item. So, I’ve done this for most things but some things I have found too hard to identify and inventorise. See exhibit A: random bag of nic nacs.
And exhibit B: farm animal key chain noise makers/flashlights.
So I ignored the advice, but I think our inventory still looks pretty good.
I did manage to take a break from the spreadsheet this afternoon to make a snack.
- 2-3 cans of chickpeas, drained and rinsed
- olive oil
- cumin, to taste
- chili powder (if you like it hot)
- salt and pepper, to taste
1. Preheat oven to 190 c/ 375 f.
2. Pour chickpeas on a baking sheet. Drizzle oil over until well coated. Sprinkle with cumin, chili (if using), salt and pepper until well coated.
3. Bake for approx. 45 minutes or until nice and crispy. (Give them a good stir every 15 minutes or so).