Apr 5, 1998 - 20:52 -
I have a question:
There are many books about keeping kosher, but the best help in your situation would be to seek on-site assistance from the rabbi overseeing your conversion studies. He can help with koshering those items that can be koshered. And to seek an on-site conference with the rebbetzin (rabbi's wife) for practical help in kitchen organization given your particular kitchen layout.
Color code everything! Suggest using a blue theme for milchig (plates, handles, sink liners, sponges, etc.) and red for fleishig. This will put you in synch with all of the commercial kosher products. There are stick-on labels that survive ovens , dishwashers, and microwaves; sets of red and blue soap, sets of red and blue Shabbos-Scrubbies (to avoid sponges), etc. If there are no Jewish stores around you, there are mail-order catalogs for kosher kitchen aids.
To avoid some frustration later, you might consider going into "practice mode" right now. Divide all your stuff into two piles and treat them as separate milk and meat sets (without bothering to actually kasher them). Your mistakes won't matter if you make them now --- and you'll learn a lot from asking questions about the significances of the various mistakes you'll make. (E.g., Oy, Rabbi, I just accidentally stirred my boiling meat sauce with a milchig spoon! What is the status of the milchig spoon? The food? The fleishig pot? Why?)
More advice: Whenever you buy utensils, get ones that can be kashered when you make a mistake. Avoid wooden handles. Favor solid metal (with no welds). Avoid ceramics in favor of glass. Etc.
I hope this is helpful.