Stocking Up

WHAT’S IN OUR FRIDGE:

Frig2a

  • Carrots, celery, finger cucumbers, green/red bell peppers, avocado (if ripe), jalapeno chiles, green onions
  • Red miso
  • Whole yoghurt
  • Half & half and whole milk
  • Sliced/slivered almonds, California walnuts, Louisiana pecans
  • Fresh pasta (purchased, not homemade; I have limits!)
  • Cheese – parmesan to grate, cheddar, gruyere, queso fresco and queso anejo
  • Homemade rhubarb jam and rhubarb, if it’s season
  • Organic Better Than Bouillon – both Vegetable and Chicken
  • Butter (I have a strange addiction to Land O’Lakes butter.  We make special runs to Safeway – where we don’t usually shop – just to stock up on it)
  • Eggs from free-range chickens (if the chickens from Sandy and Stacey, our neighbors, are laying – they’re the best.  Seek out a local chicken owner, and you’ll be happy 🙂
  • COOKED RICE (an absolute must)
  • Bacon
  • Almond and peanut butter (lordy – we just bought almond butter today.  If it was organic, it was about 3 times more expensive – like $23 a jar.  So much for going organic!)

Frig1

  • Mexican crema
  • Red Boat fish sauce
  • Soy sauce
  • Sriracha Hot Chili Sauce
  • Sambal Oelek Ground Fresh Chili Paste
  • 2 kinds of mustard (Dijon and Creole)
  • Bubbie’s Horseradish
  • Annie’s Organic Ketchup
  • Best Foods Mayo

WHAT’S IN OUR FREEZER

InTheFreezer

  • frozen organic corn
  • frozen chopped spinach
  • frozen petite green peas
  • frozen edamame beans
  • frozen home-made chicken broth
  • a frozen baquette
  • frozen curry leaves (from a much-cherished and protected-from-the-cold  curry tree, which is about 3′ tall and 3 years old – though I keep cutting it back)
  • frozen home-made bread crumbs
  • Fiorello’s Gelato (which should be Bourbon Pecan instead of Vanilla Bean – but I ate it all up)
  • several frozen dinners-in-waiting, including the Mexican Mushroom and Rice Casserole
  • frozen date muffins (which are hidden beneath)

WHAT’S IN OUR PANTRY

Pantry1

From the spice rack

  • Rice vinegar
  • Diamond Kosher Salt (it really makes a difference which brand you buy!)
  • Tabasco
  • Tellicherry whole black peppers
  • Tony Chachere’s Original Creole Seasoning (we’re almost addicted to it)
  • Accent (yes, it’s MSG; I’ll blog about that one day)
  • Gumbo File Powder
  • Red Chile Flakes
  • Hungarian Paprika
  • Bay leaves
  • Coriander – both ground and whole seeds
  • Cumin – both ground and whole seeds
  • Fennel seeds
  • Mexican and regular oregano
  • Star anise
  • Thyme
  • Turmeric
  • Worcestershire Sauce
  • Extra Virgin Olive Oil
  • Peanut Oil
PantrySweet1

On the sweet side

  • Organic agave syrup
  • Local honey
  • Whole nutmeg
  • Bittersweet chocolate and semi-sweet chocolate chips
  • Active dry yeast
  • Baking powder and baking soda
  • Ground cinnamon
  • Cream of tartar
  • Whole vanilla beans, Madagascar vanilla and Mexican vanilla (be sure it’s truly vanilla)
  • Almond flavoring
  • Organic corn starch
PantryCanned1

Pantry staples

  • Toasted sesame seeds
  • Panko bread crumbs
  • Black beans, Great Northern beans, Garbanzo beans
  • Bush’s Best Cocina Latina Pintos a la Diabla (veggie) and Frijoles Negros Machacados (smashed beans with seasonings.  Delicious.)
  • Tuna fillets in olive oil
  • Hominy – because we fix lots of Pozole
  • Tomato paste
  • Diced tomatoes
  • Diced Fire-Roasted tomatoes
  • Canned chopped clams (clam chowder is quick and delicious)
  • Long-grain white rice, Jasmine rice, and Basmati rice (and, of course, brown rice is great to have too)
  • Thai thin rice noodles
  • Our home-grown dried hot red chiles
  • Frank’s Original Red Hot pepper sauce
  • Savory Choice Chicken Broth concentrate in little packets – it’s on Amazon if not in your store; perfect when you need just a little chicken broth – and has a great flavor (not pictured)
  • Canned Chipotle Peppers in Adobo Sauce (also not pictured)

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