Fridge: 6 Kombucha, 3 lemons, 10lbs of brisket, kale, shredded cauliflower, shredded carrots, 2 quarts of hemp milk, 20 eggs, Hungarian pickles, lemon juice, lime juice, orange jam, mixed berry jam, ginger paste, 1/2 can of green pigeon peas
Pantry: 5 onions, 2 Spaghetti Squash, baking soda, baking powder, kosher salt, onion powder, sage, garlic powder (2x), dill weed, whole black peppercorns, cayenne pepper, ground cumin, turmeric (2x), chili power, ground ginger, coriander (2x), curry powder, ground nutmeg (2x), ground black pepper (2x), ground cinnamon, thyme, basil leaves, crushed red pepper (2x), minced garlic, parsley, chives, rosemary leaves, ground cardamom, while cloves, paprika, cilantro, tomato ketchup, cranberry honey, wildflower honey (2x), maple syrup, golden flaxseed meal, almond flour (~24oz), coconut flour, tapioca flour, raisins, chia seeds, active dry yeast, lemon jello, vegan chocolate chips, kalamata olives, coconut sugar, almond butter (2x), cashew butter, raspberry jam, saffron threads, vanilla extract, almond extract, mint extract, 15ox tomato sauce (6x), canned artichoke hearts, coconut cream, organic pasta sauce, Campbells’ tomato soup (3x), Campbell's tomato soup-to-go (2x)
Liquor Cabinet: beer (10x), red wine (3x), gin, fireball, tequila, malibu coconut rum, black spiced rum, apple bourbon, apple pie moonshine, strawberry moonshine, southern comfort
