I've never been known to be a chef, let alone a fantastic one at that. (BUT. Well enough to have people over for chinese food every now and then.)This, however, has not stopped me from stocking my kitchen cabinets with so much stuff - spice, dried goods, canned stuff, noodles, herbs, sauces, instant curry pastes, rice, powders..and the list goes on.
One thing I'm particularly proud of is my tea shelf.
l-r: Earl Grey, Moroccan Mint, Peach, Chai Vanilla, Green, Rooibos, Green tea (Variety Pack), (longish oblong below these: Luo Han Guo), Forrest Berries, Rasperrby, Green Sencha.White Tea was hiding somewhere, methinks.
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