A peek inside Sarah's snack cupboard: Part III

You might be asking, "Sarah, is that snack-cupboard thing for real? You really have one?"

Oh, yes. Yes I do. And you can't imagine how satisfying it is — the simplicity of knowing right where to head; the pleasure of opening, appreciating, choosing; the convenience of everything at my fingertips (lick, lick).

Here are a final few snack-cupboard strategies:

• stockpile non-perishables

Items that are dried will last for ages. If the stuff isn't likely to go bad, it'll (almost) always be on hand. This allows me to buy in volume, which is a more convenient way to do things. And it's more economical: a 2lb bag of almonds is a far better deal than single-serving packages. Environmentally friendly, too.

• haunt the local grocery

Not having to travel out of my way to get these items is a plus. Restocking simply becomes part of my grocerying routine.

• go plain, go raw

Beware most "seasoned" or "roasted" products. They are smothered in salt, extra oil and other yuckies. "Dry-roasted", however, can be a safe choice. That's how I like my peanuts.

• store in glass jars

I recycle screw-top bottles — from pickles, jam, salsa, and such. For storing loose or bulk items they can't be beat: secure, non-leaching, quantity remains visible (so you know when you're running low), and your treats are easy to dispense.