Sterilite Corporation's Blog

May Is For Moving

By Michelle Wood of Sterilite Corporation

In college, you might as well have renamed May to Moving Month. Thank goodness my days of moving in and out of dorm rooms and into Boston summer sublets are over. Nevertheless, May is still a big month for moving, and when you own a pick-up truck, you’re bound to get a few phone calls asking for a favor!

This time, the moving request was a unique one. My mother-in-law needed help moving from one adorable beach cottage to another, and she wanted to bring her established garden with her. She had no intentions of leaving all her beautiful flowers and herbs for the next tenant to mow over, so it became my job to dig-up and replant. My green-thumb reputation had gained me the best moving-day job ever!  While the rest of the family moved the countless Sterilite totes she had packed with clothes, china, books, office supplies, etc., I was gently digging around roots and pulling up enormous lavender and rosemary plants.

Storage totes often come to mind when moving day is on your calendar, but my particular job that day called for a unique use of those totes. They instantly became the perfect container for root balls and saplings. Because the containers are waterproof, I was able to give the plants a drink as they awaited transport to their new home. The handles on the totes made loading and relocating easy. After a quick rise and dry, the totes where ready to be placed back into long-term storage. Needless to say, the totes were more valuable to moving day then the pick-up truck was.

Food Storage Containers Out Of Control? Get Them In Order!

This week's post is written by Professional Organizer Monica Friel, president of Chaos to Order based in Chicago and Atlanta. They have been featured on The Oprah Winfrey Show and Hoarding: Buried Alive, as well as in Better Homes and Gardens, just to name a few. You can find them on the web at www.chaostoorder.com

As a professional organizer, it's a pleasure to take advantage of extra time to organize a drawer or cabinet in my own home. I recently tried Sterilite Ultra+Latch food storage containers and was happy to eliminate some of my dilapidated old containers that were mis-matched or missing tops. I recycled the old and started fresh with the Ultra+Latch 20 piece set. My overflowing drawer thanked me, and in my transfer of containers, I found some other good qualities about using the Ultra+Latch:

Nicely stacking. These containers stack well and are thin enough that I can stack several on a shelf in the refrigerator. I love to fill them with healthy snacks for the family, this way when kids look into the fridge, they can quickly grab something healthy.


Square shape a must. Always use plastic containers with a square shape if you want to maximize storage space. They are great in the freezer too where you can fill it tightly with individual frozen meals.

Label-able. The containers are translucent enough that you don't really need a label, but since I like to keep a labeler handy in the kitchen, I labeled the containers so my kids won't be able to tell me they didn't see what was in there.

Food stays fresh. The watertight seal keeps food fresher longer and helps prevent spills and leaks. I really did notice a difference. I haven't used them in the freezer yet, but I bet they would do well at keeping food fresh longer.

Well constructed. I've grown tired of those flimsy semi-disposable containers. I appreciate a well constructed piece that isn't going to rip, tear or melt in the dishwasher. The Ultra+Latch containers made the mark.

If your plastic containers are in need of an overhaul, I suggest you take a look at the Sterilite Ultra+Latch containers. The purchase can help get that plastics drawer organized, get your fridge in order, and even help you make eating healthy a little easier!

Make baking as simple as 1, 2, 3….

By Heather Kilduff of Sterilite Corporation

Have you ever wanted to bake a treat, only to find that your supplies are stale, disorganized or, worst of all, gone? Yeah, that’s what happened when I went to bake a pie for Mother’s Day. To prevent this same frustration the next time the mood strikes me to whip up a treat, I decided to get organized!


First off, I gathered all of my baking ingredients: sugar, flour, corn starch, chocolate chips, etc. and gave them a dedicated space. I’ve now got one cabinet just for my baking supplies. This will save time and keep me from tearing apart my kitchen when I start my next confection.

To keep these ingredients fresh, I transferred most of them into Ultra•Seal™ food storage containers. They stack which saves space in the cabinet, and they make it easy to see when I’m running low on the staples.

Another benefit? Keeping these ingredients in opened boxes exposes them to moisture, which could contaminate them and make them unusable. These airtight, watertight containers help protect my ingredients which saves me money!

Now that I’ve got my supplies stored neatly in one place, my kitchen is an oasis of organization and I can’t wait to bake again!

Cinco de Mayo Treats!

By Heather Kilduff of Sterilite Corporation

I never go to a party empty handed. As a matter of fact, some people would say I have a tendency to go a little overboard. Mexican flag cupcakes are a favorite of mine, in honor of my Mexican heritage and pride. A treat for all ages, nothing says Cinco de Mayo like these green, white and red delights.

I like to bring a dozen or two. One dozen fits perfectly in a rectanglar Ultra•Seal™ food storage container. The container makes them easy to transport while keeping them fresh and delicious.

Go ahead and bring ‘em to your next Cinco de Mayo celebration – they’re sure to be a hit!

Mexican Flag Cupcakes
Adapted from allrecipes.com
1 cup granulated sugar
½ cup butter
2 eggs
2 teaspoons vanilla extract
1½ cups all-purpose flour
1¾ teaspoons baking powder
½ cup milk

Preheat oven to 350º F (175º C). Line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. In a separate bowl, combine flour and baking powder then add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

Bake for 20 to 25 minutes. The cupcakes are done if they spring back when touched.

Frosting
Two 8 oz. packages cream cheese
¼ cup sugar
One 8 oz. tub whipped topping, thawed
4 kiwis, peeled, sliced
10 fresh strawberries sliced
1 cup shredded sweetened coconut

Beat cream cheese and sugar in a large bowl with whisk or mixer until blended. Stir in whipped topping and spread over cupcakes. Arrange fruit on cupcakes to resemble the Mexican flag.