Fulfilling this role, as a good steward, has a few purposes. 1) it allows me, personally, to be more generous when giving to others; 2) it helps to protect resources for others in this world, now and in the future; and 3) being a good steward preserves what has been given to me, to use in times of greater need.
On Monday, I started this new week out using stewardship while managing my kitchen.
Specifically, I preserved every ounce of goodness that came out of our New Year's ham. In the bottom of the roasting pan from the ham, liquid accumulated during the cooking process. I scraped the fat off of the chilled liquid, and stored away in the freezer, to use in cooking later. And I froze the defatted liquid to save for making a ham and lentil soup, on Friday.
I also began menu-planning for the next several weeks. The months of January and February seem to be devoid of great deals in my local supermarkets. Since I am well-stocked in supplies, and I pretty much know what all I'll have on hand, for the next 2 months, this is an ideal time of year to menu-plan for a 6-week block.
I did my planning on my laptop. I have a Mac that came with Numbers (the application that provides a format for making charts). I used Numbers to make a 6-week calendar, and plugged in my meals.
I began with a blank table, like this. I selected one with an alternating colored/white pattern.
By planning out what I'll be preparing in the next 6 weeks, I can ensure that little will be wasted, meals for my busier days will be provided, with less work for me, and I can focus many of our meals on the inexpensive foods that I stocked up on, in the fall, allowing us to keep our grocery budget at its low level.