Generally when I cook at home, I sometimes fall into ruts -- leaning on the same recipes over and over, buying the same staples, making a huge batch of something and eating it all week. Being in someone else's home provides a window into someone else's eating and cooking habits. We are definitely on the same page with regard to having a well-stocked pantry, for sure. I have noticed that my pantry at home leans a bit more international -- I always have coconut milk and various Asian condiments, and I have way more beans (I love them, R doesn't eat them so this is a bean-free zone). One thing we have that most everyone has in their pantry is canned tuna. I love a good tuna melt, but sometimes you need more variety. 

My father introduced me to Flour Bakery & Cafe in Boston, where they make an excellent curried tuna sandwich (this link has recipes for other sandwiches too, bonus!). It has become a great option for when regular tuna doesn't quite cut it. I skipped the raisins and sprouts (don't have them) and used shallot instead of onion. I served it up with a side of pickles and chips -- a perfect lunch.

The rest of the day consisted of a small cheese omelette for breakfast and lamb chops with roasted broccoli for dinner. Yes, I forgot to take pictures. Sigh.