The Perfect Pantry®

Ginger (Recipe: Thai chicken curry)

Ten things I know about ginger (you'll be glad to know them, too):

Other People's Pantries #22

From Kristine (The Global Kitchen), in Cave Creek, Arizona:

I like to think my pantry reflects my sense of adventure with all the exotic Asian ingredients on the bottom shelf. I pretty much have all the staples to cook a variety of meals from various countries.

Dijon mustard (Recipe: beet and onion salad)

When I was growing up, mustard came in three varieties: hot dog, corned beef sandwich, and Chinese food.

Hot dog mustard was French's, yellow, All-American ball park, mild.

Corned beef sandwiches got a slather of Gulden's, spicy brown, or similar "deli" mustards from Zabar's or Katz's.

And Chinese food mustard came with take-out, in little no-name plastic packets. It could take the hair off your head and clear out your sinuses. Sometimes, my parents mixed their own, with Colman's, English, incendiary.

We never had Dijon mustard, though the foods of my Eastern European culinary heritage cried out for the sharpness of mustard to balance the blandness of the boiled meats. These days, my own kitchen is never without Dijon, usually Grey Poupon, and often Maille, too.

Discos (Recipe: goat cheese-olive empanadas)

I'm ready to sell our little log house, and move back to the city.

I'm ready to give up my herb garden, the one right outside the kitchen door.

I'm ready to say goodbye to my wonderful kitchen with -- finally -- enough counter space, and to the fire pit Ted built so we could cook paella and toast marshmallows for s'mores.

I'm ready to live without my beloved screened porch, the site of winter grilling and summer aioli-making, with a table that seats 12, or 14, or sometimes 16.

I'm ready to give it all up, to live closer to a supermarket that carries Goya frozen foods.

Not even all Goya foods.

Just one.

Discos.

Wait... you haven't tried them?