It’s come to my attention lately that quite a lot of food in my storage room has passed the “use by” date. This is upsetting, as I have always prided myself in rotating my food storage. I don’t mean the big sealed cans that have been waiting in the basement for the better part of two decades— (I haven’t made much of a dent in all that wheat and oats!) What I’m talking about is my cans of creamed soup, jars of pasta sauce, and boxes of rice-a-roni, etc.—everyday things we actually eat.
As the size of my family has dwindled, it’s clear that I’ve been over-purchasing. Not to mention the fact that I just can’t pass up buying in bulk when a great price comes around! So what to do? Don’t worry—I am going to use everything up—I just have to be organized. I’m moving everything that has passed date to one shelf in my storage room. This is the shelf I will visit every day to plan dinner around until it’s gone. Then, hopefully, I’ll learn to be a bit more conservative when buying non-perishables for three instead of six.
*Originally distributed January 2014
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