I threw everything out that doesn't make sense

The more I cook, the more I am able to realize what it is I need to stock my kitchen. While Rachael Ray published a cookbook which included a tear-out list of how to stock a pantry, I contend that it's best to find your method of cooking and base your grocery runs around that. After all, I've had a jar of artichoke hearts sitting on the shelf through two moves now.

So what to I make sure is always stocked?:
*Canned black beans
*Rice (preferably two kinds, Louisiana popcorn rice and basamati rice)
*Vegetable and chicken stock
*Canned tomatoes (fire roasted, diced, crushed and whole)
*Tomato paste
*Coconut milk
*Multiple types of pasta
*Peanut butter and honey roasted peanut butter--freshly ground
*Pineapple
*Chili peppers in adobo sauce
*Tofu
*Eggs
*Whole milk
*Mushrooms
*Garlic
*Onion
*Parmesan cheese
*Soy sauce
*Curry paste

And then everything else is more or less varied upon the season. Clearly I have a well-stocked spice cabinet, oils, flour, sugar, butter. This week I have bell peppers, pears, cherry tomatoes and creole tomatoes, and shitake mushrooms. I'm thinking red beans with chipotle, fresh tomato sauce with mushrooms and peppers, and probably making a dessert with pears. Oh, and I have patty sausage from the meat man, so maybe throwing that into black bean soup.

I do feel uninspired, cooking-wise, these days, so I'm going to go read a bit of Alice Waters' The Art of Simple Food.

PS--I have twenty-four books on my shelf that I have yet to read. I am not allowed to buy books until this is down to ten or less.