Anonymous wrote:White balsamic vinegar -- it's become my go-to for vinaigrette

Me too. Love it. I buy a really good expensive one (and a really good expensive regular balsamic too) and it is wonderful.

I also have pigeon peas. I have vegans in the house and learned of their high protein and iron. I also have nutritional yeast, flax meal and cashews on hand for vegan cooking.

I also bake tons and have all the flours, including cake, oat, almond, wheat, tapioca and teff.

Anonymous wrote:Candied peel. I usually have some in the fridge. Preserved lemons.

Wondering about the store-bought simple syrup. I've always made it; never seen it in a store.

It's so easy to make! And cheap.