Chatty Cathy wrote:
> For instance: I have a "panic attack" if I get down to only one head
> of (white skinned) garlic in my kitchen...
>
> So what do *you* always make sure you have in stock?

Along with the oft mentioned garlic and onions, I'd add potatoes which can
be baked, grilled, boiled or fried I don't tend to keep celery around as
I don't use it that much; it just spoils. I keep Penzey's bell pepper
flakes on hand as I don't use bell peppers much, either.

I keep carrots on hand for my lovebird so if I need carrots I usually have
some. Olive oil, definitely, but also just good old fashioned Wesson (corn)
oil or Canola (gasp) for quick pan-frying. Assorted frozen vegetables for
when I can't get fresh in season (or if the price is outrageous). Butter,
milk, eggs, cheeses. There's a lot more, I'm sure. Oh, and salt & pepper.

Jill