My Pantry

I thought it might be helpful to share what ingredients I keep stocked in my pantry (and fridge) to allow me to prepare quick, home-cooked meals every day. Here's what you can find in my kitchen right now:
Pantry
• Oils: extra-virgin olive (salads, sauteing); peanut (frying, wok-cooking); sesame, walnut, truffle (embellishment)
• Vinegars: sherry, balsamic, apple cider, red wine, rice
• Salt: coarse and fine sea salt
• Pepper: black, and a blend (always from a grinder), ground white pepper (for Asian dishes)
• Sauces/Condiments: dark soy sauce
• Canned veg: whole plum tomatoes, beans
• Chicken broth (2 boxes)
• Pasta: various shapes, but mainly spaghetti and penne (our faves). I buy Barilla or DeCecco for everyday pastas and I stock up when they are on sale. I prefer dried pasta to fresh pasta, but I do make fresh pasta once or twice a year and freeze any leftover dough.
• Other noodles: soba, rice vermicelli
• Grains: rice (short grain, jasmine, basmati—
• For baking: Unbleached all-purpose, cake, and whole wheat flours; baking powder, baking soda, dry milk (for bread)
• Sugars: regular and brown
• Coffee (regular and espresso), teas
Fridge
• Dairy: milk, yogurt, cheese
• Non-dairy: soy and rice milks
• Juice
• Eggs
• Peanut butter
• Unsalted butter (also frozen)
• Assorted lettuce
• celery
• carrots
• onions (yellow and green)
• ginger
• Herbs stored in a glass of water with plastic bag over
• yeast
Freezer
• Frozen veg: peas, corn,
• Van's waffles
• Morningstar Farms "sausage" links
• Assorted meats/poultry (for example, we stock up on whole chickens and rib-eyes when they are on sale)
• stock in plastic tubs
• pie crust
On the counter
• garlic, bananas, avocados, tomatoes, other fruit in season
As far as spices go, unless I am cooking something that requires a specific spice or blend of spices (like Indian, Mexican, or Morrocan dishes) I don't really use them every day. I prefer to stick with salt, pepper, and fresh herbs.
I know this list seems long, but most of the pantry items on this list can last for weeks or months if stored properly. If you have a well-stocked fridge and pantry, basic meal components are at your fingertips and cooking is a breeze. What do you always have on hand for quick meals?