Can you share your list freelance?
Oh my! I've been working on this for months. So, I'm writing this off the top of my head.
I always keep a good supply of food, because we have a spare refrigerator and a stand-up freezer. Since I have a year's worth of meat, I have spent the summer concentrating on produce, since we belong to a CSA. Thank God winter is coming, because if we lose electricity, I can use the attic for cold food storage.
It dawned on me a couple of months ago that we might lose electricity, so I stocked up on canned and dry stuff. I've got rice and pasta for days. I tried to get pasta made with spinach and tomatoes for a little nutritional value, but if the worst happens, then we'll be glad just to fill our stomachs. We moved last year, and I had to decide between a gas grill and a good old, Made-in-USA Weber. I opted for a large Weber so that we could cook if we lost natural gas. You can always heat food on the grill. I also stocked up on sterno for the chafing dishes and denatured alcohol for the fondue pot--both of those for cooking and heating.
So, I've stocked up on a year's worth of charcoal, lighter fluid, Alkaline batteries, rechargeable batteries, toilet paper, paper towels, cleaning products, etc. I've got a three-month supply of water, and a year's supply of soda (which I don't drink, but will in an emergency). Don't forget spices. They can make almost anything edible.
Oh, if you have any light fixtures that use oddball light bulbs, you might want to stock up on those. Don't forget the candles, and for heaven's sake, you never know when kitchen matches will come in handy. If you have those lights that use candle oil, get some of that too.
We've stocked up on a year's supply of supplements, six months' worth of colloidal silver and other such items.
Once you've got the basics, then you can concentrate on the "I'll die if I don't have vanity items," such as hair color, etc.
It didn't take me long to figure out that cooked food takes up less space, and it's a way to store cooking basics, like onions, carrots and bell peppers. You can saute in a little olive oil and store in the freezer in zip-lock bags. I made up about 30 containers of soup. In a fully packed freezer in the winter, they could take up to a month to thaw--even longer to spoil. For me, the issue was space, and cooking things save a lot of space, and if the SHTF, I'm not going to be in the mood to play like I'm Paula Deen.
Don't forget to back up your data to NON-magnetic storage. Also, print out what you can. You never know when they'll just zap all the computers. You've got to think it's possible.
We have used every available cubic inch of under-bed space, storage room and attic space, and I fell back on all those years as a flight attendant to pack this house to the brim. I could travel for a month off one small suitcase, so you should see what I've done to this house.
Mind you, I knew that Y2K could be a problem, but I didn't go to any extraordinary lengths for that one. I had enough food for three months, but I didn't knock myself out. I have gone "balls to the walls" on this one.
PETS! For the most part, they can eat what you eat, but if you have cats, they HAVE to have protein. They are OBLIGATE carnivores, so stock up on cat food. And, don't forget the kitty litter. In fact, start saving papers, because you can always shred newspapers for kitty litter.
Oh, and I really hate to bring this up, but suppose there's no water. (You HAVE to think about this!) I have two ziplock bags per day for everyone for sanitation purposes.
I know this is a bit disjointed. I've forgotten all sorts of things. But, I hope it helps anyway.
More:
Tons and tons of cereal (the good stuff when it was on sale), rice, flour. Eggs and milk--powdered. Frozen OJ, etc.