Here it is, any ideas on additions to make my water better?
I'd say that, unless you have your technique absolutely down, water mineral adjustments should be the last thing on your list. Just adjust your mash pH to 5.2 and don't mess with mineral additions.
If you've got your mashing and cold side process wired, then for what you're brewing, your water looks pretty good. It's pretty close to Munich in profile. You could add a bit of salt (NaCl, Cl = 200-400 mg/l, Na = 2-100 mg/l), since at moderate levels they enhance sweetness and give beer a "mellow" profile which might be welcome in an oatmeal stout or cream ale. If you want to brew a Burton-style IPA, you'd need a lot more sulfates though - lay on the gypsum (CaSO4). Stay away from magnesium, though, you've got enough of those. Over 30 mg/l Mg imparts a harsh bitter taste.
Finally, don't assume your water profile will remain the same year round. If you're using city water your water profile might change a lot over the course of the year, depending on where your water company gets its water. If you are using well water, hot weather and heavy irrigation use might reduce flow and change your mineral profile. If you have problems getting your mash pH where it should be this summer, or you notice your beer seeming less "minerally" in the winter, you might want to do another water analysis.