What’s in a proper pantry?
No two pantries are alike. Ask yourself these questions to stock yours.
Do you make everything from scratch? Or have no time and need shortcuts? Do you bake? Are you vegetarian? Got a taste for Asian food? Or mexican? What time of year is it? What did you make last month? A good pantry has it all.
Some items are non-negotiable.
Salt, a sweetener, an acid, and a fat. Each has many options. Kosher or Himalayan salt? You can have honey or just sugar, maybe brown sugar, I know, syrup, Lemon juice or vinegar? Which vinegar? Bacon grease or extra virgin olive oil? Avocado tallow… oooh, sesame for those quick stir-fries. As your pantry grows, just keep adding. These things store a long time.
It wouldn’t be the same without these.
Flavors like spices and extracts fit in this category, along with dried and canned goods. Baking needs fall somewhere between these two. Flour, baking soda and powder – I couldn’t live without them, but if you don’t bake, you prolly don’t have all of them.
‘Dried and canned goods’ means more than just a can of tomatoes and a bag of beans. It also includes bread stuff like croutons, and bread crumbs, nuts and dried fruit, and peanut butter, fruit jams, and pickles. I even keep some stuff on hand in the freezer. Berries for a smoothie thaw in the time it takes me to get ready for work.
Then, you have your extras. Think chips, like potato and corn, I’ve even toasty Kale Chips for a garnish. You might want Nori for sushi rolls. Make a balsamic reduction. Or frozen leftovers, like meatballs, pulled pork, or lasagna.
Build it over time
Take advantage of sales. Buy meat when it’s on sale, and drop it in the freezer. Almost always, bulk purchases make sense. Do the math in your budget, but sometimes you can save a lot of money, if you have a little extra room. And of course, treat yourself now and then. Why live life if there isn’t the occasional luxury?
My pantry changes regularly. With seasons, or what I remember to restock. Here’s what’s in there right now.
