Twice I had searched the kitchen for my favorite ice cream scoop: aluminum, with a cutting blade and anti-freeze in the handle, and had given up, selecting instead an inferior model, which would still work, but not as well. Upon opening the freezer, I found the favorite scoop sitting on the gallon tub of Farr’s burnt almond fudge ice cream, Mom’s favorite.  The second time I found the scoop there, I asked her, “So, Mom, is this where we’re keeping the ice cream scoop now?”  She grinned in embarrassment and confessed to being “too lazy” to wash it and put it back in its drawer.  There is a certain efficiency, I suppose, in keeping the scoop in the freezer with the ice cream.  Perhaps we should stash the carrot peeler in the refrigerator vegetable drawer, and the potato peeler in the pantry, and the measuring spoons in the spice cupboard.  But I vote for consolidation in a common centralized location: the utensil drawer, which is where Mom has put the scoop since.