A properly stocked kitchen is the first step to a well stocked larder (every day preps)

 The title of the post really says it all. 

I've been told so many times, by so many people, when talking about being prepared for whatever comes along, "I wouldn't even know where to begin!", and so I finally decided to tackle that question with a post.

So, I started to write a post about how to build a well stocked larder.

It wasn't long before I realised that I had gotten way ahead of myself. 

You can't well use the contents of even the most generously stocked larder if it is not supported by a good foundation of the essential basics.

It turns out I was coming from the starting point of presupposing that "everybody" has certain things on hand in their kitchen or pantry. 
That just isn't true anymore, and most people who are saying, "Where do I even start?", are not coming from that place.

Let's face it. Most people in modern times are not coming from that place!

More and more these days, people don't cook. Folks order takeout,  go out to eat, or eat fast food and pre-packaged meals. 
Even when most people say they "cook", what they really mean is that they take a box or a can from the shelf, or a package from the freezer, and heat it up, maybe even in the oven or on the stove. 
Or, if they are feeling really ambitious, the packaging will have different components that need to be prepared, packets added, water, or some milk and butter stirred in, or they use meal kits, that come with exact amounts of everything they need to make a single meal. 
Articles that offer dinner recipes ready in an hour or less are almost completely out of fashion, because who has time to spend more than 20 minutes, TOPS on dinner!? If you can't get it done faster than delivery can get it done, why bother?

When COVID hit, lots of folks realised just how much we, as a society, have come to rely on and take for granted being able to just stop and grab dinner on the way home every day, or otherwise have immediate and pretty much round the clock access to whatever we want, when we want it. 
When I initially started this post, a month or more into some level or another of "lockdown" for most of the Western world, and just starting to gradually ease out of such restrictions in some places, many people were tired of living on ramen and other instant foods, or maybe they just couldn't get them, because the stores were still out of them. 

Either way, more people than ever in the last couple decades or more began cooking all or most of their meals at home, and, for more than a few, it was a frightening foray deep into the unknown. 

I actually remember a time before there were microwaves - and, therefore, microwave meals, food delivery other than pizza or Chinese (and then only in  more populated areas, usually near a big city), 24-hour grocery stores, meal kits, and tons of the other things that are simply commonplace today, and most people ate dinner at home, that was cooked from scratch at home, the majority of the time, but that is "ancient history" to a lot of you. Yes, brontosaurus burgers were very tasty. Thank you for asking!

So! for the most basic, bare bones things you need to have on hand in your kitchen/pantry in order to make a meal from just about anything - or even just from those things, in times of desperation, check out this post. 

Once you've got that down, then come back here and learn how to take it from bare bones to properly stocked. 

So, you have the absolute essentials. You're not going to starve if the shit hits the fan, and you've experimented with what you happen to have on hand or what was on sale, or a few things you got for the recipes you found and made. Now what?

Now, it’s time to build out that foundation into something you can actually live with - not just survive on. This is the level where your kitchen stops being a room full of random ingredients and starts being your most powerful tool for independence.

The good news is that “properly stocked” doesn’t have to mean crammed full or expensive. It means balanced, flexible, and ready - you’ve got the essentials to make real food, most days, without needing to run to the store every time you want to cook something that didn’t come in a box.

First Step: The Universal Pantry Core

Every cuisine in the world is built on some combination of fat, acid, salt, and flavour base. You’ve already got fat and salt covered - so let’s expand that toolkit.
 

Flavour Builders

These are your everyday magic-makers. They show up in nearly every cuisine and will keep you from falling into the “beans and rice again?” blues.

• Onions, garlic, and celery – The holy trinity of almost everything. Buy fresh when you can, but dried or frozen works fine too.
• Broth or bouillon – Vegetable, chicken, beef. Great for soups, stews, grains, and flavouring beans. And you can make your own bone broth  or vegetable broth for free!
• Tomato paste or canned tomatoes – Adds umami depth and tang.
• Vinegar – White vinegar for cleaning and basic cooking, plus one or more additional types of vinegar (apple cider, wine, rice, etc.) for dressings, sauces, and more complex recipes. You can always buy just one additional kind per month, until you have all the types you want on hand, depending on the kinds of recipes you'll be making. More on that in the next food stocking post. 
• Soy sauce and/or Worcestershire - Salt plus savoury/umami punch.
• Mustard - Yellow for classic comfort food, Dijon for a touch of sophistication. More types as you go for branching out. 
• Hot sauce and/or chili flakes - Pick one or two you like and use it with abandon. (Your ten-plus collection belongs in the "Well Stocked Larder" section, later.)
• Honey, molasses, and/or maple syrup - Sweeten, glaze, and balance acidic or spicy dishes.
• Lemon juice or bottled citrus - Brightens almost anything.

• A handful of versatile dried herbs and spices:

• Black pepper
• Paprika (sweet or smoked)
• Oregano or Italian blend
• Basil or thyme
• Cumin
• Cinnamon

If you’ve got those, you can create just about any flavour profile with a few tweaks.

Proteins That Stretch

Protein keeps you full and powers all the repair work your body does, but it doesn’t have to mean expensive cuts of meat. Mix shelf-stable and fresh options for balance:

• Eggs – Fresh, or powdered for backup.
• Fresh or frozen cuts on sale or in bulk – Especially stuff marked down for quick sale! Remember, you can freeze portions that you won't use right away. This is where a vacuum sealer really comes in handy. 
• Canned tuna, chicken, or salmon – Quick proteins with long shelf life.
• Lentils – They cook fast, keep forever, and can go from soup to curry.
• Beans (dry or canned) – You’ve already got these, but variety helps.
• Nut butters – Energy, fat, and protein in one spoonful.
• Cured or shelf-stable meats – Bacon bits, spam, corned beef, pepperoni.

Grains & Starches

Flour, oats, and rice are the backbone; now let’s give them some friends.

• Pasta – In all its glorious forms.
• Cornmeal or polenta – Fried mush, cornbread, grits - all comfort.
• Breadcrumbs or panko – Stretch meat, coat fried foods, thicken stews.
• Potatoes – Fresh, powdered, or dehydrated flakes.
• Tortillas, crackers, or shelf-stable wraps – Fast carb delivery systems.
• Dry cereals (hot and cold ones) - But rather than buying the pre-made "9 grain hot cereal" and similar mixes, make your own, on the cheap, by adding other grains and seeds to your oats. Recipes coming soon(ish), and will be linked here. 

Vegetables & Fruit

Variety is both nutrition and morale. Keep a mix of fresh, frozen, and shelf-stable on hand.

• Frozen mixed veggies – Don’t knock them. Perfect for soups, pot pies, and stir-fries.
• Canned goods – Tomatoes, corn, peas, carrots, green beans, fruit.
• Dried veg mix – Great for soups and emergencies.
• Root vegetables – Onions, carrots, garlic, potatoes - they last ages if stored right.
• Dried fruit or fruit cups – Sweet snacks and baking boosters.

Dairy & Alternatives

You don’t need a dairy aisle in your fridge, just the key players.

• Fresh, powdered and/or evaporated milk – For sauces, baking, and tea (or coffee, in a pinch, if you don't have half and half, or are a savage, heathen.. err, I mean, not a coffee snob).
• Cheeses – Whatever variety(ies) you will be using most, in blocks and/or shredded. Both freeze well. I recommend buying in bulk and separating into 1/2 lb to 1 lb blocks/bags. Vacuum seal the smaller blocks, and store the shredded in quart freezer bags with all the air squeezed out. Don't forget to label things clearly!
• Butter and/or ghee – Adds flavour and stability.
• Plant milks (if applicable) – Almond, soy, oat, whatever fits your diet.

Tools & Kitchen Consumables

Your food is only as useful as your ability to cook it. If you’re missing a few basics, pick them up second-hand or one at a time.

• Baking sheet & casserole dish
• Frying pans, saucepans, and at least one really large (5 qt or more) pot or Dutch Oven - Cast iron is extremely versatile, can be used directly in/on open flame, and will last multiple generations with a little TLC. 
• Mixing bowls
• Measuring cups/spoons
• Wooden spoon 
• Cooking spatula (AKA pancake turner) 
• Rubber spatula
• Whisk
• Strainer/colander
• Foil
• Parchment paper
• Plastic wrap
• Storage containers or reusable freezer bags

Next Step: Add Your Own Flavour

Once your basics are set, then you can start flavour-branching. These are small, high-impact tweaks that steer your kitchen toward your favourite cuisines without cluttering your shelves. 

Start with one region or comfort zone and expand naturally. If your spice shelf starts to look like it’s holding a UN summit, congratulations - you’re doing something right!

Here are some examples...

Italian / Mediterranean

• Olive oil
• Balsamic vinegar
• Oregano
• Garlic
• Pasta
• Canned tomatoes

Mexican / Latin

• Cumin
• Chili powder
• Beans
• Rice
• Tortillas
• Salsa

Asian

• Soy sauce
• Sesame oil
• Lime juice 
• Rice vinegar
• Ginger
• Garlic
• Rice noodles
• Sriracha sauce 

American Comfort Foods

• Ketchup
• Mustard
• Gravy mixes
• BBQ sauce
• Bouillon

Remember - Build It Slowly

The biggest mistake people make is trying to “complete” a kitchen in one shopping trip. 

Don’t.

Add one or two new things each week - maybe a spice, a different type of beans, a bag of another rice variety.
Tape a “use-and-replenish” list inside a cupboard door. If you use the last of something, or, better yet, if it's getting low, it goes on that list immediately.

The goal is to cook regularly from what you store and store what you actually cook. That’s how your kitchen stays both thrifty and reliable - no more mystery cans from the apocalypse of 2008!

Next Stop: The Larder

At this point, you’ve moved from bare survival to functional, flexible living. You can make a real variety of meals, feed others, and handle a few weeks of disruption without stress.

In the next post of this mini-series, we’ll move on to the well stocked larder - where things start getting deep, literally and figuratively. That’s where we talk about bulk buying, rotation systems, long-term storage, and yes - the luxury of ten mustards, twelve vinegars, and a hot sauce for every mood. That next post will be linked here as soon as it goes live. 

Because preparedness isn’t about hoarding; it’s about Freedom!