Larder

  Stocking the Sensible Larder Pasta the more shapes the better Linguini is a particular favourite Farfalle Orecchiette Gemelli Canned San Marzano Tomatoes Garlic, Onions (brown and red) and shallots Lettuces (romaine, arugula, oak leaf, endive etc.), lemons and limes Potatoes Capers Green Peppercorns in brine Cornichons Assorted Olives including Kalamata Olives (you can actually find good ones from Greece in a can) Anchovies Extra Virgin Olive Oil from a monastery, the valley of Baux, La Fare les Oliviers or just the best Sunflower Oil Balsamic, Apple Cider and Sherry Vinegars (or homemade if you have a mother) Grana Padano Parmesan Cheese Gruyère Cheese Feta Eggs Butter Cream Crème Fraîche (see recipe) Sugar Flour, Baking Soda and Powder Cinnamon and Nutmeg for grating Vanilla and Vanilla Beans Sea Salt i.e. fleur , rock (for grinding), red, grey, pink Himalayan Herbes de Provence Peppercorns of every color Honey Pine Nuts Goat Cheese bathed in olive oil (see recipe) Candles Fat Cat Cabernet (or other beefy, reasonably priced red) A bottle or two of Champagne Makings for Thai appetizer (see recipe)