From Joan (Foodalogue), in Boynton Beach, Florida:
I don’t stockpile as much as other food lovers do. Yes, on spices, condiments, oils, vinegars, and a few dry staples like pasta, nuts, dried fruits. My refrigerator is almost never crammed except during the holidays, or when I’m entertaining. Anyway, here’s a peek:
Pantry, from the top down: cereals and breakfast products, bread crumbs, oil(s), coffee & filters; 2nd shelf: crackers, snack bars, assortment of nuts, peanut butter/jelly, honey; 3rd shelf: dried fruit, canned/jarred goods, boxes of chicken broth (I use it a lot).
Pantry, bottom half: assortment of vinegars, rice/couscous/stuffing bin, assorted pasta bin; next shelf where it starts to get messy is plastic containers, iced tea assortment, and wraps. Floor is for storage of water and, currently, Tequiza beer.
Another important corner in the kitchen is my storage cart (cookbooks in top basket/serving trays in bottom) and, most importantly, my wine storage on top!
On Saturdays, we peek into Other People's Pantries.
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