8 Big Moving Mistakes—And How to Avoid Them

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iStock

Your wine glasses are smashed to pieces, and your toiletries are nowhere to be found. No wonder moving day is the most stressful life event for 62 percent of adults, beating out divorce or a new job for 43 percent of people, according to a recent study by the energy company E.ON. Many times, however, the moving day stressors can be avoided. We’ve got the dirty moving deets straight from the pros so you can move in one piece.

1. THE MISTAKE: LABELING JUST THE SIDE OF THE BOX

Ben Soreff, a professional organizer with House to Home Organizing in Connecticut, says that when the boxes get stacked, you can’t see their labels—so you may spend hours at the new house searching for your toiletries or bed linens after a really long day of moving. Instead, label every side of the box, and you’ll be able to spot your belongings quickly.

2. THE MISTAKE: THROWING AWAY RANDOM CORDS AND ELECTRONICS

It can be tempting to throw away what appears to be a spare cord, but Annie Draddy, organizer and co-founder of Henry & Higby, a professional organizing company in New York, thinks you should fight the urge. Instead, put all the random chargers, cords and electronics in one box. Then, as you go through your home prepping for the move, you can look for the mates, and be sure that you’re only tossing random cords that don’t have a purpose anymore.

3. THE MISTAKE: PACKING THINGS YOU MIGHT NEED TO HAVE HANDY ON MOVING DAY

Everyone wants to be fully packed when their movers arrive, but everyone will also find that they need last-minute items on moving day. Michelle Hale, organizer and co-founder of Henry & Higby in New York, recommends creating and properly labeling a moving day box. “Ideally, this box should include a hammer, screwdrivers, scissors, box cutters, tape, duct tape, dust cloths, basic cleaning products, paper towels, glue, sticky notes and pens, snacks and trash bags,” she says. You might need a bunch of those items even right up to when the last box has been moved (we’re looking at you, snacks and tools), and you’ll also want easy access to them the second you get into your new pad. You should also pack a separate box for your overnight essentials for that first night, which should contain sheets, towels, and toiletries. “Basically, anything to make the nighttime and morning rituals as normal as possible,” Hale says. “And remember to label it appropriately, and flag it to the movers as important.”

4. THE MISTAKE: PACKING LAMPS WITH THE LIGHTBULBS STILL IN THEM

Lightbulbs break easily—you don't want to be unpacking and stab yourself with a piece of bulb shattered during the move. Lamps and other large items can be bubble-wrapped and placed into boxes, but you should remove all lightbulbs before packing the lamps, said Nicholas Boorom, logistics director at Everything But The House, an online estate sale marketplace. If you have lightbulb boxes handy—or even have room in your Christmas ornament box—pack them up and bring them along. Otherwise, toss them and start fresh in your new place.

5. THE MISTAKE: LOSING PARTS OF DISASSEMBLED FURNITURE

There's nothing worse than getting to your new home and attempting to reassemble your furniture, only to find that you're missing a piece. Mike Glanz, co-founder and CEO of HireAHelper, a company that offers hourly movers throughout the United States, suggests having a Ziplock bag nearby when you're disassembling furniture in anticipation of your move. Toss all of the nuts, bolts, washers, and flanges for that item into the bag, then duct tape the bag and its contents to the item for an easy and quick find when you’re ready to reassemble.

6. THE MISTAKE: PACKING HEAVY ITEMS INCORRECTLY

Dense, heavy items like books should be backed in small boxes so that carrying them is manageable, says Nimrod Sheinberg, vice president of sales at Oz Moving and Storage in New York. “Movers can’t handle the box if you can’t lift it,” he says. On that note, a dresser full of clothes is a dresser that's too heavy to move. Movers aren’t superheroes, and some will refuse to move a packed dresser, Sheinberg says. Empty everything before moving day.

7. THE MISTAKE: LEAVING EMPTY SPACES IN BOXES

Leave space in your box, and whatever you've packed in there will move in transit to your new place. Sheinberg recommends filling the spaces with packing material or newspaper.

8. THE MISTAKE: FORGETTING TO PREP YOUR PLANTS

Your plants can survive a move ... if you get them ready about three weeks before moving day, according to Atlas Van Lines Inc., a moving company based in Evansville, Indiana. About three weeks prior to the big day, move your plants into unbreakable pots. Two weeks before, prune your larger plants to make them easier to handle (but skip this step if you’ve got jade plants, aloe, cactus, or other ferns and succulents). Two days before, water your plants normally, but don’t overwater because your plant could freeze or get moldy (depending on the weather). Finally, wrap your large plants with a bed sheet or tissue paper on moving day. Put them in a snug box, and put paper around them in the box so they’re snug. Put air holes around the box so it can breathe, then label the boxes and mark them so they aren’t turned upside down.

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11 Cooking Hacks From Real Chefs to Elevate Your Pasta Dishes

Ridofranz/iStock via Getty Images Plus
Ridofranz/iStock via Getty Images Plus

It’s one of the easiest and most popular dishes to make at home. Just boil noodles, heat a jar of sauce, and voila! What many don’t realize, however, is that with some attention to detail and just a few extra steps, you can take your spaghetti with marinara sauce from serviceable to restaurant-quality. Here are a few tips from the pros.

1. Make your own sauce.

This may not sound like a “hack,” but it’s way easier to do than most people think. All you need are four ingredients, according to celebrity chef Fabio Viviani: garlic, olive oil, basil, and a large can of whole plum tomatoes—he and others recommend the San Marzano variety of tomatoes, which derive from the volcanic soil around Naples. (If you’re so inclined, use a salad spinner to rid the tomatoes of their seeds before you get cooking.) Heat six smashed garlic cloves with some olive oil, add in the tomatoes, and cook for 10 to 15 minutes, adding the basil at the very end.

2. Use a potato masher.

To break down those sauce tomatoes, you could smash them by hand, or use the same wooden spoon you use to stir. (You could also puree them, but most chefs say that’s a no-no.) Or, you could do like Scott Conant of Scarpetta does and use a potato masher, which allows for an even consistency while still keeping the sauce thick and flavorful.

3. Use the right amount of water.

Using too little water can cause noodles to clump while they’re cooking, according to Giuliano Hazan, son of legendary Italian chef Marcella Hazan. He recommends using six quarts of water for each pound of pasta. When in doubt, use more than you think you’ll need—but not so much that the pot overflows while boiling.

4. Don’t add olive oil.

Many believe that adding olive oil to the pasta water will keep the noodles from sticking together. Not true, says renowned chef and cookbook author Lidia Bastianich, who points out that well-cooked pasta should be naturally stick-free. Adding olive oil can also keep the sauce from adhering to the pasta, according to Alton Brown, which keeps ingredients separate that should meld together.

5. Salt liberally—and at the right time.

Just a pinch won’t do it, according to Del Posto chef Mark Ladner. To truly bring out the flavor of the pasta, add one tablespoon of salt per quart of water. As far as timing goes, wait until the water is boiling, but before you’ve put in the pasta. This allows the salt to infuse the water without affecting the boiling time—because, contrary to what you might have heard, adding salt right when you put the pot on the burner actually increases the time it takes for water to start boiling.

6. Turn off the heat and cover the pot.

Rather than boiling the water until the pasta is ready, do what famed chef and cookbook author Mary Ann Esposito recommends: Let the water return to a boil, then shut off the heat, cover the pot and wait for seven minutes. “Works beautifully for cuts like spaghetti, ziti, rigatoni and other short cuts of pasta,” Esposito writes. “Saves energy too.”

7. Cook the sauce in a skillet.

Forget using a small pot, or even a saucepan, to heat your sauce. As Bastianich tells it, a skillet is the way to go, mainly because it cooks evenly, allowing the sauce to thicken quickly. With its flared sides and lighter weight, a skillet also lets you toss the pasta and the sauce together.

8. Add a pinch of sugar to your sauce.

A touch of sweetness can help balance out the flavor of your sauce. Brooklyn chef Jen DePalma says she always adds a pinch of sugar to her sauce, which tones down the acidity and keeps it from tasting too bitter.

9. Cook the pasta with the sauce.

This might be the most crucial hack of all. As numerous chefs point out, pasta and sauce should be cooked together so that the sauce coats the noodles. Celebrity chef Michael Chiarello recommends taking the pasta out of the water four minutes before the cook time listed on the package, transferring it to the sauce skillet and cooking the two until the pasta is al dente. You should only bring your sauce to a boil after adding the pasta, then simmer the two until finished.

10. Use the pasta water.

Don’t pour out that water after you’ve transferred the pasta. As Jason Pfeiffer, chef-de-cuisine at Maialino tells Epicurious, a splash of starchy pasta water on the noodles and sauce will help bind the two together. (You can also use it to make a cocktail, if you’re so inclined.)

11. Don’t forget to add the finishing touches.

Chef Ken Arnone recommends adding fresh sliced basil to your sauce five minutes before it’s done cooking. If you’re going more indulgent, do as Scott Conant does and add a tablespoon of butter. After plating, you could go the traditional route with Parmesan cheese. Or, you could follow chef Elena Karp’s recommendation and add shaved pecorino cheese along with a hint of parsley.