As the cold weather and holiday seasons approach, we return to the kitchen for some delicious home cooking and baking.   This makes it the opportune time to take a look at your kitchen pantry.  Regardless of whether your pantry is a series of cabinets or a rack on the back of a closet door, the same organizing principles apply.  First you need to empty the pantry completely, wipe down the shelves and any sticky or messy bottles or jars.  Use your counters and kitchen table to sort items by category – canned fruits, canned vegetables, pastas, rice, baking supplies, etc.  Toss whatever is old, expired, or just plain undesirable.  (Maintain a list of what needs to be replaced.)   Place lesser used items on top shelves and frequently used items within easy reach.  Use small baskets to coral seasoning packets and the like.  Any food which has been opened (flour, sugar, nuts) should be placed in sealed zipper bags or secured with a clip.  An organized pantry makes for a much more efficient and enjoyable cooking experience.