Monday, August 01, 2016
Hospitality on Two Quarters
We all come and go through seasons where expenses pile up and the budget needs to cinch tighter. This has been our season as we've had what seems like several large bills including a rotting tree taken out and replacing our air conditioner.
Tightening the budget belt has made me all the more grateful for the blessings and provisions God has freely given us in abundance over and over each day.
It has also caused me to get creative in the food budget realm of things. Of course we still have to eat and still have to spend money on food - but how can I be wise with what we have and make good financial choices even if it means saving twenty five or fifty cents an item on things at the store.
Recently, I had a call from a friend wondering if we could get together for lunch. I was so happy to invite them over and then sort of sheepishly said that I'd planned to make biscuits and scrambled eggs for lunch - was that ok?
Eggs had been on sale for fifty cents a dozen at Dollar Tree and I made a batch of homemade biscuits which was the epitome of a thrifty menu plan. I pulled the strawberries out of the fridge as a last minute idea and served hot tea.
Our sweet friends embraced the breakfast for lunch idea and brought sausage to round out our meal. I spent a few minutes before they arrived prettying up the table and making it special and welcoming.
You see, flour and milk mixed together for biscuits and a mere two quarters for a dozen eggs isn't a big investment but that doesn't mean I can't make it special. It ended up feeling like a feast when shared in such beauty and with special friends.
This made my heart so happy, I never want to have to turn down hospitality out of a fear of what to serve or not having what I think I should have to make it nice enough. And I also want to be humble enough to share what we have again even if it isn't a picture perfect menu.
Not only am I grateful for the food served at our table, I'm grateful for friends who want to spend time with us and who not only go along with our plan but join the chorus of voices appreciating the lovely, yummy and nourishing meal.
Lesson learned: I can use what I have to serve my guests with grace, beauty and love and it will transform our meal into a happy memory and time well spent together.