Shopping list and supplies....

Never a bad idea to make a list of the things I'll need. I"ll review and revise as I start to plan the next big cooking spree for Mom:

•Tools

12 qt stock pot (& any other soup pots that are available)

large skillet

knives (santoku, cleaver, utility knife)

cutting board (need to have long talk with Mom about replacing the little plastic ones that are so badly chopped up that they are no longer white)

vegetable peeler (need to be sharp!)

immersion blender (thank goodness we had it last time!)

•Vegetables

5 lbs carrots

10 lbs potatoes (russet & white rose)

10 lbs tomatoes

1 head celery

3 medium zucchini

10 lbs or more onions

2 lbs mushrooms (white, brown, shitake, etc)

3 lbs or more dried peas

1 lb lentils

1 lbs beans (maybe lima or navy beans this time?)

1 lb barley (we have this left over from last time)

2 lbs or more rice (white or brown. long or short grain)

peppers -- a mix of red, yellow, orange, and possibly green bell peppers

green beans (can be english, green, or round beans)

snap peas (a little more substantial than round beans)

bok choy (preferably the smallest baby size)

broccoli (tops for the broccoli soup, maybe chinese broccoli for stir fry)

2-3 bunches green onions

2 - 3 large kabocha (could also be butternut squash)

2 lbs rutabaga (or swede as my English friends call it)

1 lb turnips

1 lb parsips (but only if they look really fresh)

2 lbs sweet potatoes (or yams)

corn (either frozen or on the cob -- depends what I'm cooking)

chayote (if I'm making cocido)

•Meat

5 - 10 lbs chicken (can be the whole chicken or parts, preferrably with all the bones, especially since I'm going to make roast chicken this time with a nice mushroom gravy and roasted root vegetables)

5 - 10 lbs beef (mix of stew meat and other, nicer cuts)

2 - 3 lbs fish (we used sea bass last time)

•Canned goods & other seasonings

2 boxes almond "milk"

1 can coconut milk (should be thick)

vegetarian soup stock (a regrettable short cut)

stewed tomatoes (Pomi is just fine)

bay leaves

garlic

"italian spices" (i.e. marjoram, oragano, basil, rosemary, sage, thyme)

pepper

salt

curry powder (sweet japanese)

stir fry sauce (I'm too pressed for time to mix up my own, so here's to "Soy Vey"!)

chili powder (still have plenty left over)

Large can white hominy (for pozole)

vegetable oil

vinegar (rice vinegar is nice & mild)

Sherry

White wine