Just curious what you regard as "staples"
I get recipes emailed to me from various sources, and I have noticed they often call for thing they regard as a staple, but I never have on hand. Today's was buttermilk. And any place I see to make buttermilk requires you have some to start with, so why refer to it as a staple one would have on hand?
I have flour, sugar, butter, usually eggs and milk on hand - those I consider staples. Various flours (corn, whole wheat, etc.,} rice, pasta ...
How about you?