Pantry staples

This summer we stayed at a friend’s cottage - a very well stocked cottage - for a week. But the food stash was in complete disarray…so I did what I do best, I organized their pantry.

Ask anyone, I’m messy. But one thing that brings me great joy is organizing my panty. On a rainy day, or on a nice Sunday afternoon while the baby is napping –it’s a favorite activity of mine. So without further ado, I present to you: my pantry.

At the very top we have: bulk oils, snack food (rice crisps and nuts), Mexican fare and dessert/baking stuff.

Second shelf from the top: collection of balsamic and other vinegars (Banyuls, apple cider, red wine, white balsamic), tea, 10 kinds of salt, dried herbs and spices and Asian ingredients.

Eye level –what is used most often: various good olive oils and other nice oils –walnut, grape seed, boletus flavored – and my dreaded white truffle that I bought before finding out that all truffle oil was artificially flavored (can’t bare to use it or throw it out), canned legumes (always –navy, chickpeas, kidney beans), tomatoes in various forms, vegetables and creamy soups for easy winter casseroles, and then things from the sea: tuna, sardines, artic surf clams, smoked oysters.

Below that: preserves and honey collection, jarred organic grains and seeds (used for making hot cereal and soups) and then pasta (this used to take up almost a whole shelf to itself) followed by rice noodles and nori.

The bottom shelf contains: unrefrigerated condiments, dried fruits (cranberries, figs, raisins), various unopened bags of legumes and grains, and then glass jars filled with dry staples : couscous and corn meal (both medium grain), orzo and popcorn, then flours: semolina, self raising, pastry and regular, and various rices : forbidden black, red, jasmine, basmati, brown, Arborio and sushi.

The floor: the bulky or heavy stuff: bags of rice, potatoes, onions, garlic, flour and sugar, apple juice and nacho chips.

I rely on my pantry a lot more in the colder months –our eating habits are radically different than during the summer when bread, freshly grilled vegetables and steak or fish are a daily affair. Winter means more soups (having a huge split pea soup spree right now) chewy & cheesy casseroles and braised meats are de mise.