Expiration Dates

Expiration Dates

Bucket of Shame

I am thoroughly DISGUSTED!!!  Please know…it is with MYSELF!!!

A desperate plea for the Food Pantry at my church led me to search out donations from the large country cabinet in my laundry room that serves my food storage area.

I was irritated to find over $35 worth of expired canned good & pkg mixes!!  Some as old as 2 years expired!!   I might as well have opened the garbage can & just thrown a wad of cash in there!!

I’m usually pretty good about rotating the goods from back to front when I put away the groceries. I organize them by groups so I can find stuff when I need it.

I keep a pretty well stocked pantry…(and aren’t we blessed if we have more than a few days of provisions stored up??) 

When the disciples said, “Lord, teach us to pray”…Christ gave them a model prayer, The Lord’s Prayer, & one of the phrases was… ”give us THIS day our DAILY bread.”

Modern refrigeration & food packaging means most of us don’t have to scramble for “daily bread.” My misuse of those groceries was just poor stewardship. 

I gave my pantry a good going over that day.  And I resolved to be a better steward of God’s money.  It’s all His anyway.

I’m posting a Stir-fry recipe because one of the canned ingredients required expires NEXT WEEK, & we will be having it for dinner TONIGHT!

Confectionately Yours,



1 pkg. Rice-a-roni fried rice mix
2 T. vegetable oil
1/2 tsp. toasted sesame oil (this is strong so just use a little for flavor)
1/4 tsp. ground ginger
6-8 oz. leftover pork roast, cut in small cubes
1-2 tsp. minced garlic, to taste
2-4 T. low sodium soy sauce, to taste
3 stalks celery, sliced on the diagonal
1-2 c. chicken broth, made from soup base
3 carrots, peeled and julienne
1 med. onion, thinly sliced
1-2 tsp. cornstarch, dissolved in part of the chicken broth
1 can mushrooms, optional
1 can rice noodles
1/2 c. toasted almonds

Make fried rice according to package directions (if you want a lower fat version , spray the rice/ vermicelli with non stick cooking spray and microwave for one minute.)
Stir and repeat this until the vermicelli is light brown, then continue with the package instructions. Set aside.

In a large wok or skillet, heat the oils and the soy sauce. Add the garlic and ginger, then the celery, onion, and carrots.

Stir fry for 2-3 minutes, then add pork roast and 1 cup of the chicken broth. Taste mixture and add more soy sauce, garlic, or ginger if desired.

Dissolve the cornstarch into 1/4 c. of the remaining chicken broth and add to the mix. Heat until sauce thickens. Toss in the rice, and heat
through. Add more broth if too thick. Top with crispy rice noodle and toasted slivered almonds. Serves 4
Note: I am not a fan of leftovers, but I enjoy making something new from the main dish. From a pork roast, I make BBQ sandwiches.  Vegetables, gravy & roast often become soup, then this stir fry. All different, all delicious.
Just make sure you start with a big enough roast so you have leftovers!