Absolutely relate to the pantry rotation regret—spent years thinking my labeled shelves would be enough, but somehow those old lentils and cans always managed to migrate to the back anyway. Setting up a simple FIFO system really did change things; I even got creative reusing old wooden wine racks for canned goods. Looking back, though, my biggest “should’ve done this sooner” is learning how to cook fully from scratch, with homegrown and stored staples. Used to rely on boxed mixes or store-bought bread, thinking convenience would help in an emergency, but after switching to baking my own and experimenting with things like sprouting beans or fermenting vegetables, I realized how much skill (and confidence) I was missing. Makes a world of difference for morale and nutrition, especially if the stores are closed or supplies run low. Anyone else dive into sourdough or try keeping a starter alive? It’s a finicky little science project but so satisfying when it works—just wish I’d started making those mistakes earlier, it’s all part of the fun.
