Going steady

Every kitchen has its strong, silent staples. I’ve certainly got my stockpile of oils and vinegars, condiments, rice, pasta, beans, butter, eggs, milk, flours, salts, and sugars, some dusty, some fusty, and all standing as ready proof of my fine Depression-era homemaker instincts. But if tomorrow brings a shortage in my stock of champagne vinegar or vermicelli, my kitchen won’t suffer. I can feel