The Well-Stocked Pantry (work-in-progress)

I wanted to give you an idea what a versatile pantry might have in it--what my pantry always has in it. Staples, long-storing items, things I keep refrigerated or frozen, and some cool ingredients it's always handy to keep around. These will help on those nights when you've just walked in, everyone's hungry, and you've made no plans..you know, every night!
Roasted Red Peppers--wonderful on sandwiches, pizza, in pasta
Dijon mustard
Worcestershire sauce and Montreal steak seasoning blend--a must for grilling steaks
Starches--long-grain white rice, arborio rice for risotto jasmine if you like a fluffy pilaf, pastas in all shapes and lengths (preferably a whole-grain blend or whole-wheat), at least one type of potato, quinoa (in fridge), instant rice bags (I have been guilty of using these from time to time)
White and red wines--recommended, Sauvignon Blanc and Cabernet Sauvignon, both drinkable
balsamic vinegar, red wine vinegar, champagne vinegar, sweet Marsala wine
Panko bread crumbs, regular bread crumbs
Canned tomatoes, tomato paste, canned or boxed broth or stock, canned light coconut milk, canned crushed or chunk pineapple in juice, canned beans of all kinds...jumping to the freezer...frozen peas and corn--my kids eat these as-is, which is amazing to me, but whatever works!--frozen microwaveable veggies--favorite--Green Giant Immunity boost--toss it with whole-grain pasta and parmesan and you have dinner. Frozen chicken tenders or other meats--I'm not too into frozen meats myself. Maybe meatballs, that's about it. I'll do frozen mini-pizzas for the kids, from trader Joe's. Nuts of all kinds are kept here--walnut, pine nut, almond...