The Pantry

If you ask me when the best time to stock the pantry is, I would have to say late fall. (Only because my pantry is more of an ice box in the winter.) Pantries in theory are to be kept in the coolest part of the house, closest to the kitchen. I don't have a pantry room (my dream though, a nice cozy one with dark wood, vintage hardware, I would probably meditate in it, on the floor, I would need a great rug too...) just a pantry... I'm gonna call it a closet. It's tall, beautiful and my hubby made it with precision. I just love it. The pantry closet is in the sun room, which sounds warm but is basically off-limits as it's un-insulated and surrounded by slat windows circa 1960. Perfect for the pantry closet and not much else, come the winter months. As the coldness of January comes to fully embrace us with its' cold and clammy hug, you want a hot meal bubbling away on the stove, like chilies, stews and soups, that stocked pantries come in handy for. You don't want to run back to the store because you forgot rice, opening that door to be greeted by that icy embrace...so take some time and as you do your food shopping this weekend, add what's needed to that pantry. Happy weekend!

  

Stocking the pantry:

• pastas, all kinds of shapes and sizes including couscous
• rice, all kinds, white, brown, arborio, forbidden, wild
• grains, all kinds, amaranth, quinoa, farro
• beans, all kinds, dried and in cans
• cornmeal to make polenta (great cold weather food, topped with Italian sausages and tomato sauce)
• grits (great for dinner in place of rice or pasta) check out Shrimp and Grits for a nice idea.
• steel cut oats, not just for a hearty breakfast, check out Savory Steel Cut Oats with Calamari in Tomato Sauce
• nuts, all kinds (great to throw into a quick pilaf)
• bouillon cubes, all kinds, including mushroom and a good vegetable
• tomatoes in a can, crushed, pureed, diced
• tomato paste, I recommend in a tube instead of a can, (if you use a can and only have to use a little bit, you will have that half-can of paste floating in your fridge with good intentions that are never quite met.)
• anchovies, in oil and paste (great when you want that extra saltiness in pasta mixed with capers and lemon juice)
• jars of good marinara sauce, great to add in veggies and toss with pasta or rice
• cans of sardines (can be fun on a sandwich) and tuna fish (tuna melts!)
• jar of a variety of olives, jars of roasted peppers, capers, marinated artichokes (great on a plate, topped with olive oil and paired with good bread and chunks of Parmesan Reggiano cheese, nice for surprise guests.)
• breadcrumbs, plain, Italian and Panko
• instant mashed potatoes (100% potato, great thickener)
• bottles of olive oil and jars of vinegars