The Larder, The Better

Are you one who has reached the conclusion that more does not necessarily mean more important?

That bigger is sometimes more work than you thought it would be?

Or, do you land on the side of the larder, the better?

There’s not really a right or wrong answer to these questions. How you answer, though, does provide a clue to what motivates you.

In the case of a Skinny Pig, more often than not the grass does look greener on the other side. Until you have to mow, weed, fertilize, trim, edge, and water it!

Let’s take another look at some Skinny Pig thinking and slice that lean porker a few different ways:

No such thing as too much bacon:

Some Skinny Pigs find themselves practically brimming over with ideas that pour out as easily as hot bacon grease. The problem is that every idea has merit but there isn’t the budget for every idea. Not yet anyway or not all at the same time.

Your budget isn’t just financial. It may include budgeting of time, energy, human resources (aka help), preparation (aka skill, education, practice, etc.), and consideration of existing commitments.

Q. For you who are motivated in this manner, what budget areas do you need to explore more fully before deciding how much bacon you can realistically fry up?

Three-inch chops, please:

In this case, the Skinny Pig desire while drooling over three-inch chops with Roquefort butter is akin to having ‘champagne taste on a beer budget’.

Honestly, I’m a cross between a crispy bacon lover and a three-inch chopper. There are few things better (except for perfectly cooked crispy bacon!) than being in the flow of creative ideas as they start coming and taking shape in my mind. Perhaps you dance to that motivating tune, too.

However, as a former career person with a penchant and gift for details, I love doing and seeing things done with excellence – like the beautifully grilled and presented pork chop in the accompanying photo.

Is this cause for a dilemma? It doesn’t have to be. Here are some defining questions for you:

Q. If you had to choose between the two (no such thing as too much bacon and the three-inch pork chop), which would you pick? Why?

Q. If you answer I want both, have you thought through the needs for growing and sustaining both?

You won’t hear me saying it can’t be done. However, you will hear me suggesting that taking care of all that green grass requires some hard work, sweat, and dedication in order to fatten up your lean porker.

Especially if you want to offer to the Lord and everyone else a service or product of excellence.

The whole enchilada, uh, ham:

Complete with pineapple rings and maraschino cherries…

Once again, it comes down to what motivates you. Some people like to see and are gifted with the ability to envision the whole hog.

When it comes to working it out and through to fruition, though, we’re talking the Rolls Royce of Piggies in the Skinny Pig barnyard.

As followers of Christ, if we want the whole ham but are hesitant, fearful or downright resistant to owning our part in seeing it come to pass, may I suggest we fact-check our motivation and desires against the Word of God?

“He who is faithful in a very little thing is faithful also in much; and he who is unrighteous in a very little thing is unrighteous also in much. Therefore if you have not been faithful in the use of unrighteous wealth, who will entrust the true riches to you? And if you have not been faithful in the use of that which is another’s,
who will give you that which is your own?”
Luke 16:10-12 NASB

If you are in a Skinny Pig season, I encourage you to relax and enjoy doing what is in your hand to do. (I heard that squeal of disbelief…)

Here’s why. If you subscribe to the larder, the better and God begins to bless your heart and efforts, there will come more responsibility (not necessarily more importance since He is all about humility).

Bigger will bring with it more work. Good leaders know how to lead and roll up their shirt sleeves, too.

When the time comes the Skinny Pig isn’t so skinny anymore, you may find that it all started with learning how to fry up the best bacon ever, then progressing to learning the art of a perfectly-broiled three-inch chop and sous chef excellence practiced over and over, and finally being entrusted with the weight and glory of the whole ham with which you can feed and nourish a multitude.

I hope you’re hungry within. If you would like some help answering the what motivates me? questions above, I’d love to dialogue with you. Just contact me and mention bacon!

~ Nancy

*For my definition of a Skinny Pig, I invite you to read the opening post by the same name.

Cooked bacon photo credit: IMG_2757 via photopin (license)
Pork chops photo credit: Pork Chops with Roquefort Butter and Fat Fries – Il Fornaio via photopin (license)
Ham with pineapple photo credit: ham.jpg via photopin (license)