The pantry... what I am buying in December.

I will start with Son 2 that gave me some of his recipes he got from Home Chef, he thought I could make some of the seasoning blends etc instead of buying it because he has found that the "spice of life" is actually the "spice in food" for him. So I made a list of what I didn't have and then went online to find out if I could make it myself... 98% I could make myself. The other 2 % I needed anyways as I didn't get enough herbs from the gardens this year.

The root veggies: 20 lbs of potatoes, 20 lbs of sweet potatoes, 3 acorn squash, 3 butternut squash, 3 spag. squash and 3 kabocha squash are in the north loft as it has the correct temp and humidity for that type of storage. I am not storing onions this year. I haven't found a place in the house yet that would be good and not be with the potatoes.I am looking at making a place in the barn for them if I have enough insulation next year. I didn't take a picture of this. I have them in milk crates with other crates under them so they have air flow and over a rubber backed rug so it something gets nasty and I miss that it's spoiling it doesn't mess up my new flooring. I check at least once a week but usually daily when I go up to get something.

I have on the grocery list 50 lbs of all purpose flour (yes I am down that much) 50 lbs of sugar again down this much. ( I gave 5 lbs of sugar and flour to Daughter 4), dried Italian salad dressing (used more for rolling cream cheese in), ground pork (found recipe for Spanish chorizo on Pioneer woman), cashews (From Aldi's)milk, half and half, heavy cream, Parmesan cheese, onions, celery, carrots, bell peppers and mushrooms, a small jar of basil pesto. I already ordered my seasonings, spices and dried peppers that I can't buy in this area. Cheaper for me to order it than buy fuel to drive 2 hrs to buy it.

Daughter 4 was here the other day and wanted a tour of the pantry. Since she was one of kids (Son 2 was the other one and an out of state friend) that put food on our table for 2 yrs when Hubby's plant went to a 3 day work week, I have no problem with her checking ...she also got a few things that I canned that she just won't buy at the store like roasted red bell peppers. 

This is what she saw when I opened the basement door.

Hubby put the buckets of flour, sugar, and rices that I use most often on the landing at the bottom of the stairs.

more of the flours, sugars, regular oats, quick oats, grits, under the stairs.

the oils, 3 empty buckets for sugar and flour,dry goods cabinet, over flow cake mixes in washer..hey at least the bugs don't get to it ;)

aisle 1 as it was named. Couple shelves on the low side but that's the broths that I make during the winter from turkeys, hams and beef roasts.

Center or end aisle

aisle 2..dried beans are on low side but I won't refill them until next summer. Low on grape jam as I made juice since we didn't get many grapes.Will have netting to deal with birds getting to the grapes before us next year.
Buckets have different rices, pasta and specialty flours.

the 3 deep freezers, sorting the meat and veggies into cloth grocery bags has been a great. First, it's easy to pull up a bag or two to get to what I am hunting for. Second, like foods are kept together. Hubby has even mentioned he like it when he was wanting bacon and I said, first freezer, left back corner, gray bag.

Refrigerator freezers hold open bags or leftovers...chocolate LOL Bread items.

Dried fruit teas, drink mixes pantry staples I use daily and the over flow of spices and herbs.Maple syrup,molasses, sorghum, honey,agave, boiled cider etc.

100 plus herbs and spices. I grew most of my herbs, didn't this last year which is why basil pesto is on the grocery list. Herbs are in on my garden plans which I am still working on.