Cohousing-L Mailing List: RE:Staples in the Kitchen

[Diane or Douglas (ddhle]

Here is a general list of staples we keep for our community meals. We have 
two pantrys. One in our Common House kitchen and one in our barn.
                
Brown Basmati Rice, White Basmati Rice, WW Flour, Unbleached flour, 
Cornmeal, Barley flour
Black beans, kidney beans, garbanzo beans, pinto beans, mung beans, Red 
lentils, Grey/green Lentils
White Sugar, Brown Sugar, powdered sugar
Rolled Oats
Baking poweder, baking soda
Spices - All of the common ones - About 30 total (e.g. basil, thyme, 
oregano, tarragon, coriander, chili powder, paprika, salt, pepper, 
marjoram, nutmeg, cinnamon, cloves, just to name a few. Many others)
Oils - Olive, Canola, Corn
Vinegars - Distilled White, Red Wine, Apple cider, Balsamic
Eggs - From free range chickens
Butter, Margarine
Tofu
Frozen Ground turkey - From organically grown turkeys (Shelton's)
Frozen Vegetables - Peas, Corn, Green Beans
Frozen Juice - Orange, Apple
Coffee beans - we have a grinder
Teas - A large selection, mostly herbal
Soy Milk

Doug Larson
Songaia Cohousing
Bothell, Washington




|
| Message: 1
| Date: Sat, 11 Aug 2001 13:08:39 -0700
| From: Becky Schaller <bschaller [at] theriver.com>
| To: <cohousing-l [at] cohousing.org>
| Subject: [C-L]_Staples in the Kitchen
| Reply-To: cohousing-l [at] cohousing.org
|
| We are finally going to be setting up our kitchen soon.  We need to 
decide
| what staples we would like to keep in our kitchen.  If you've been 
cooking
| in your common house kitchen for awhile, would you please let us know 
what
| staples you keep? Rice, spices, oils, etc.?
| Thanks,
| Becky Schaller
| Sonora Cohousing
| Tucson, Arizona

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