Add Another Shelf

I enjoyed “Shelf Life” (July 14) but then I’m a fan of full pantries. I can add two vinegars to your list--a small bottle of brown rice vinegar, which is sweeter, and the wonderful smoky ume plum vinegar (by Eden). I keep extra bottles to be sure I won’t run out. As for oil, we keep toasted sesame, raw sesame, olive, grape seed and walnut oil (I especially love this for sauteeing fresh shiitakes). I also keep dried shitakes, dried gourd and nori for instant sushi; Japanese vinegar for seasoning the rice, sake and soy sauce, dried wasabi and a can of eel and canned salmon, fish flakes and Japanese pickles. As far as spices, we keep whole spices when we can get them and grind them--a range of Indian spices from India Sweets and Spices in Canoga Park. Dried and frozen tomatoes, bell and hot peppers. You didn’t mention onion and garlic, but I’ll bet you keep them; we also keep fresh ginger. I can’t keep olives without eating them!

BETTY JO MCDONALD

Camarillo