The Contents of My Larder, As it Were

When I don't know what to make for dinner I go downstairs and look into my larder and get inspired, take flights of fancy or reminisce. 

• 2 boxes instant oatmeal
• 3 quarts coconut vinegar - Philippines
• 1 quart palm vinegar - Phillipines
• 1 quart guava syrup 
• 1 quart Goya Bitter Orange Marinade for making a Yucatan-style marinade*
• 2 pounds black sesame seeds - my key ingredient for Mole Negro
• 2 boxes Nu-World puffed amaranth for alegrías
• 3 boxes Ibarra Mexican chcocolate 
• 1 pound Mexichef achiote paste *
• 1 can Goya fancy pimentos 
• 1 liter La Vencedora Mexican vanilla (vanilla planifolia is indigenous ONLY to Mexico)**
• 1 can guavas in syrup 
• 1 jar thick cut orange marmalade - Scotland 
• 2 boxes Maldon sea salt - England 
• 2 pounds Peruvian sea salt 
• 3 cans Aroy-D coconut milk - Phillipines 
• 1 pound Alaea pink Hawaiian sea salt 
• 1 jar organic fig spread - Croatia 
• 1 can organic kidney beans - for my chili
• 4 oz. jar Tai Kitchen red curry paste
• 1 pound seedless tamarind paste 
• 1 box rice flour 
• 1 pint Trader Joe's organic Mayonnaise 
• 1 pint fig jam  made by my mother, Eva Maria, in 1984 and laconically labeled, "Higos, Con", Figs With (sugar)
• 1 tiny can of Ybarra anchovy-stuffed green olives - Spain
• bags of farro, quinoa and amaranth 
• foodservice-sized whole black pepper, cumin seed, whole cloves, dried garlic, ground nutmeg & cloves -- on a lazy susan 
• 6 cans each cannellini & garbanzo beans - Italy 
• 1 jar pineapple juice 
• 1 jar nopales (cactus) - just waiting to be scrambled in some eggs and daubed with pasilla negro mole 
• 2 pounds El Rey Spanish pimentón 
• 2 pounds Red Star active dry yeast 
• 1 package Sharwood's pappadums - plain 
• 3-11 oz. bottles of rose water - Lebanon 
• 1-11 oz. bottle of orange blossom water - Lebanon (1 tsp. w/ 1 tsp honey in warm milk is a great soporific)
• 1 package of 100 wooden "chop stick" in paper sleeves 
• 1 package katsuobushi (bonito) flakes 
• 1 quart chicken broth 
• 3 quarts Pomi Italian tomatoes 
• 4 quarts vegetable broth (great for masa for tamales -- it imparts a nice golden color) 
• bags of various pulses; mung beans; roasted fennel seeds; unsweetened coconut flakes; 12 ounces of organic French wheat flour; and 1 Mexican vanilla bean** - in a turquiose plastic collander 
• 3 ounces Sichuan peppercorns, slyly labled "dried anisseed" - China
• 6 gallons white vinegar -- what is it with me and vinegar? 
• 3 pounds Maseca flour for tamales, extra coarse 
• 3 pounds Valrhona cocoa powder - France