My boss had a cooking term
Mise en place (MEEZ ahn plahs)
is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly
that could apply for this topic
* hearth tools: poker & scraper parked on hearth beneath wood stove
* hearth/ welding gloves on hearth to side and behind side door
* short one-handled broad (9" wide) hearth shovel hanging from mantle. Sweepings easily swept into shovel wide enough for quick sweep yet easy to pitch back into stove (most dust pans just a bit too wide for to pitch straight & level into wood stove side door).
* kindling in brass barrel from grandpa's fireplace along with horse hair brush (daily clean-ups)
* horse hair broom with with handle painted to match room wall color stored behind lamp in corner
* of to side of room: old copper canning tub that holds small tools (hearth shovel), window cleaning supplies, and bit of newspaper, a couple wood racks to allow wood to come to room temp, Corona promo beer pail filled with dried orange/ grapefruit skins collected throughout the year, fat pine in small metal holder that sits on floor
All easy enough to find when I reload in the dark
And in garage:
* small portable shop hang-up vac hanging on wall in garage for small hearth clean-ups
* several old 15# & 20# nursery containers that hold wood scraps/ rakings, small uglies and cookies for start-ups esp. during shoulder season
And on concrete front porch:
* ash pail w/ hearth shovel and coal sifter shovel, and couple old coffee cans