Larry and I were cooking dinner the other night and I was rooting around in our pantry for a bottle of vinegar.
I think I just needed regular ol' cider vinegar for the recipe, but as I sorted through bottles of balsamic, raspberry, and rice vinegar, I realized we have a truly alarming collection of vinegar. Same goes for oil. 11 bottles of vinegar and 13 bottles of oil...who needs that?!
Oils | Peanut, Sesame, Toasted Sesame, Chile Olive, Hot Pepper Olive, Lemon Olive, Basil Olive, Extra Virgin Olive, Vegetable, Canola, Sunflower, Coconut
Vinegars | Balsamic, White Balsamic, Sherry, Red Wine, Raspberry Red Wine, White Wine, Rice, Pesto Rice, Apple Cider, and Distilled White (I use this one for weed killer.)
We certainly aren't connoisseurs of fine oil or vinegar - these are all available at the grocery store and were picked up for one recipe or another. (Except the white balsamic - no idea why I have that. It's been around a while and has never been opened.) 24 bottles take up a lot of cabinet space, so I think I need to make a swimming pool-sized vat of salad dressing, pronto!