Hmm. Tried to fix that, let me know if it still isn't working. Thanks.

The main thing I did to improve this was to align your bloodline vertically, this helps to show that degree is actually consistent. The other thing that makes these confusing is your siblings and their descendants - they are distinctly different from aunts and uncles as they have nothing to do with degrees of your cousins. For that reason I show that line separately rather than under aunts/uncles.

Also, I don't care about this AT ALL so why I've spent this much time on this I have no idea.... I just happened to come across an 'explaination' that didn't explain anything and thought I could do better.

Lol. Dammit... Hopefully that's the only one, I've stared at this too much already today.

I don't know what sourdough discard is.... Actually want to learn to bake more - specifically bread but dealing with sourdough sounds difficult?

Having a default or focus takes up less space too. I hate wasting food so I sometimes don't buy new or unusual things because I worry I won't use it more than once...

Have a batter recipe?

Relatable lol. For me it's salt and oil, can't ever remember how much I have but wouldn't want to run out. I also have way more beans than anyone needs in their house.

Some items I have right now that maybe aren't in every pantry.

Dried fruit (pineapples, mango, nectarines + the more typical raisins) chopped up for salads or as toppings on oatmeal or whatever.

Bulgar wheat and pearl barley that I mostly use as a base for grain salads but also as a replacement for rice just to mix things up.

Corn meal, use this for polenta but also as a non stick coating for bread or pizza dough.

Like to always have a can of coconut milk on hand for soups or whatever comes up.

Powdered milk, fresh always goes bad before I use it so I keep this for baking or making cream sauces.

Outside of the typical spices (in US) I keep mesquite powder and pure msg.

Edit: Tahini & canned chickpeas. Hummus is easy with these on hand and I can also use Tahini to make other dressings. I use chickpeas to bulk out pasta dishes or to make chickpea salad (sandwich filling). I also make homemade mayo with the bean water.

What do you do with clam juice? Only one of those I have is adobo, I should use that more but I tend to forget I have it...