I like to cook. Caroline though is a vegetarian. So the question arises from time to time: what do you eat, or more precisely, what do you cook? The answer is tons of stuff, from Indian to Thai, Chinese to Korean, various fusions, and some standard fare. In today’s photo of the day, I’m showing you some of the bulk items we use, such as; hull-less barley, barley cereal, whole wheat pasta, thick-cut oats, blue corn posole, oat groats, raw almonds, poha (a flattened rice product from India), Kala chana (garbanzos with black skin), homemade sprouted and dehydrated granola, brown chipotles, buckwheat, toor dal, chana dal, quinoa, peanuts, couscous, chia seeds, veggie chicken stock, pumpkin seeds, moong dal, chipotle Morita, red walnuts, and sunflower seeds. Not shown but in our pantry are the following; brown rice, wild rice, pinto beans, adzuki beans, garbanzo beans, millet, orzo, moong bean, kidney bean, red wheat, red corn posole, dried fruits including coconut, strawberries, raspberries, apricots, pears, dates, peaches, and apples, dried chiles including red, pasillo, guajillo, cascabel, and ancho. Add to that the 72 spices and herbs, 11 types of pepper, and 4 salts and you have the beginnings of a very diverse range of ingredients to start cooking with.
