Apparently a dedicated mud room will make you less stressed. But I have a very different approach

I was excited to learn that the latest interiors essential, according to the Washington Post, is a “dirty zone”. I’m ahead of the curve – I’ve already got a dirty zone by each main door (and also one directly outside the back door, where, rudely, a mystery animal has defecated). The fridge drawers are dirty zones thanks to the windfall apples I thought I would cook, but predictably left to liquefy. There’s a dirty zone next to the washing machine and a mildewy one inside it. There’s the festering compost bin I’m too chicken to tackle post-heatwave, plus the cupboard under the stairs, which we don’t talk about. Good luck finding a clean zone, basically.

Does this make me kinda chic? Unfortunately not: the Post is actually preaching the benefits of confining the sordid ephemera of life to carefully delineated and hidden areas: storage benches, monogrammed totes or even a “mud room” (for coats, shoes, skis, lacrosse sticks and dog-washing sinks – I think posh Britons call it a boot room). A 2021 study in the Netherlands found that participants who did chores in chaotic environments had higher levels of the stress marker salivary alpha-amylase. I always wonder what’s brewing in my mouth as I fall over piles of filthy shoes yet again while running to answer the door.

Forget writing that novel: the most satisfying tasks are often the smallest. From batch cooking and bird feeding, to filling a kettle with meticulous precision, our readers reveal their favourites

Sometimes, it’s the smallest accomplishments that bring the biggest feelings of joy. You don’t need to run a marathon or write a novel to get a sense of achievement; something as simple as reorganising your cutlery drawer or repairing a garden fence can prove surprisingly satisfying. Here, readers share the modest achievements that have brought them great pleasure.

I really enjoy cooking and have a large collection of spices. Recently, I bought a few dozen glass bottles and organised my herbs and spices in a drawer, with labels on the lids and sides. Every time I cook, I feel pleasure from being able to instantly put my hand on the requisite spice without fumbling through piles of little boxes, and having to open and smell them to be sure which is which. Anna Smith, musician, Utrecht, the Netherlands