We have a poorly insulated house, just a few blocks from the Mississippi River. So we have more than our fair share of bug and critter issues. We’ve recently taken steps to improve our storage of some of our staples, now that we know what they are.
The picture above includes our two new large bins (with blue trim) for our two biggest dry staples — red and brown rice. The smaller tubs will hold our smaller stashes of dry quinoa, dry lentils, and a player to be named later.
(You can also see the edges of our extensive spice collection on the right side of the photo. When eating low-fat is a priority, spices often became critical ingredients. Our most commonly used are: garlic, paprika, cayenne, nutmeg, cloves, basil, cumin, ginger, curry powder, and of course, black pepper and salt).
We buy many of our beans canned; beans like chickpeas, red and black beans all work very well canned, rinsed and drained. But lentils we get dry.
What are your staples? What do you always keep in the house, or wish you always did? How do you store it?