That squirrel frantically burying acorns outside your window reflects a perspective that we all could use more of: keep your food staples stocked up and on hand. Fortunately, we’re one up on the squirrel and don’t need to bury our edibles outside — remember where we put them. We’ve evolved to the indoor kitchen pantry.

Think of your kitchen pantry — whether it’s an cabinet or deluxe walk-in closet model — as your own private mini-convenience store, a place readily stocked with the basics that give you options from making dinner tonight to whipping up dessert for friends serendipitously stopping by. Being stocked with cooking staples at home saves both time and money while helping the planet, since no last-minute car trips are needed to the supermarket for missing ingredients, and there’s no pricey take-out temptations because you know you can quickly pull together a healthier, cheaper meal at home.

A dash of thoughtful planning helps in stocking up and buying bulk:

• Shop bulk for key staples. Find a local store that has a bulk food aisle, such as a food cooperative or health food store. Buying in bulk will not only save cash, particularly with organic options (while prices vary, bulk foods are often one third cheaper), you’ll save all that unnecessary extra food packaging. Some key staples we always have on hand and buy in bulk include all-purpose flour, sugar, cocoa, rice, pasta and powdered milk.
• Invest in bulk containers. Part of the conundrum of buying bulk foods is finding somewhere to easily store the product when you get home. Keep an eye out for containers you can recycle and reuse as storage containers. Glass or heavy duty plastic containers with wide-mouth tops so you can easily stick your hand inside for both access and easy cleaning work well. For items you use regularly and buy in larger quantities, it sometimes makes sense to purchase sturdy containers that store easily in your pantry. At our bed and breakfast, Inn Serendipity, we go through a lot of sugar and flour for breakfast baking and bought large plastic tubs with tight sealed lids from The Container Store.
• Think substitutes. Once you stock up on key staples, you can save money and time by eliminating some items from your shopping list that you can readily make from the basics you already have. Does your recipe call for a one-ounce square of unsweetened baking chocolate? Mix three tablespoons unsweetened dry cocoa with one tablespoon vegetable oil and use that as an easy, cheaper substitute.
• Collect favorite staple recipes. Develop a collection of a half dozen recipes that you can always quickly prepare from ingredients you have at home and, importantly, that you love to eat so you’re not tempted by takeout on the way home.

This Chocolate Cobbler recipe from our cookbook, Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity, can be quickly whipped up with pantry baking staples. Impress your friends as they savor this gooey, warm comfort food — they will think you prepared all day. Note the "pantry substitute" for self-rising flour.

Chocolate Cobbler

Ingredients:
1 c. self-rising flour **
½ c. sugar
2 T. plus ¼ c. cocoa powder, divided
½ c. milk
3 T. vegetable oil
1 c. brown sugar, firmly packed
1 ¾ c. hot water

** As a substitute for self-rising flour, place 1 ½ t. baking powder
and ½ t. salt in a measuring cup. Add all-purpose flour to
measure 1 c.

Directions:

• In a bowl, combine the flour, sugar and 2 T. cocoa.
• Stir in milk and oil until smooth.
• Pour into a greased 8-in. square baking pan.
• Combine the brown sugar and remaining cocoa; sprinkle over batter.
• Pour hot water over top (do not stir).
• Bake at 350 for 40 to 45 minutes or until top of bake springs back when lightly touched.
• Serve warm.

Serves 4.