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Through Sunday School, I am often called upon to take a meal to a family with a new baby or someone who is sick. I like to bring food into work and be able to help out co-workers who have had surgery or are down for the count. My work team is close-knit and visited me several times when I was on maternity leave (once bringing me a Subway cold cut combo–the pregnancy “don’t” that I craved).
Mr. V and I also love to have people over, despite my abysmal housekeeping. I like to think the meals make up for the state of the house. And when I have people over, I feel compelled to serve salad, main course, sides, dessert–an actual meal, as opposed to what Mr. V and I usually eat (a casserole; a meat and a veggie; grilled cheese). And don’t get me wrong–I LOVE it. I love to feed people and it blesses me to have other enjoy my food.
But usually we do things on the spur of the moment. I don’t take into account a meal for company when I plan our menus, because who knows if we will have people over that week. And so, quite often, I end up spending another $20 here and there at the store buying ingredients for these meals. And then I feel that I’ve gone over my grocery budget–time and again.
What do you do? Do you always have the fixings for a company meal on hand? Or a casserole you can make up in a flash to take to a sick friend? Do you have a separate budget for it? I would love your input on this.