The spice rack is full, and boy is there a lot to choose from.
If you are a home cook or an advanced chef you couldn’t work
your majic without spices. Today we’ll have two racks to fill,
one for the cooks and one for the baker.

This list is for the shopper. We grow our own herbs all summer
long and what we don’t give away we dry and use during the
winter. For the cooks there are just too many to list but here
are a few I make sure I’m never without:

Basil

Bay Leaves

Pepper, course and regular grind, cayenne, white, garlic, lemon

Cumin

Dry Mustard

Oregano

Sage

Celery Seed

Garlic Powder

Dried Onion Flakes

Dried Green Pepper

Rosemary

Celery Seed

Chili Powder

Whole Pepper Corns

Curry Powder

Tumeric

Crushed Red Pepper

The dried onions and green pepper is a life saver when the one
in the frig has gone bad, you don’t have enough of the fresh,
or you are just to lazy to run to the store. Remember they have
not put spices in a can for over 15 years so if you have any
toss them out. Replace them with the smallest quantity you
can buy because they will not stay good forever, about 6
months.

For the baker:

Allspice

Cinnamon

Cloves, ground, whole

Ginger

Nutmeg

Cream of Tartar

Imatation Flavorings, vanilla, maple, mint, bannana, rum

Orange Peel

Lemon Peel

Poppy Seed

Although food coloring is not a spice I mention it now just so
we don’t forget it. Have you ever noticed how hard it is to
find “yellow” ?

Well enough for now, off to make ice cream. I wonder what
flavor i will be today. Next is what to keep in the freezer,
if your lucky enough to have room for one. This is sure to 
be a short list.
More later . . .