Chapter 5: Don't Fuss

How this works

Listen to Joanne read the chapter using the audio player above, and then dive into the corresponding group discussion questions below.

Chapter 5 - Group Discussion Questions

1. What do you most appreciate about Mary as well as Martha?

2. What one self-imposed standard of hospitality do you need to let go of?

3. Ask yourself, “When I have people to my home for a meal, is it mostly about God, me or them?”

4. What is one aspect of your home that others enjoy?  That you enjoy?

5. What one practical suggestion in this chapter is helpful to you. Explain why.

6. What’s the difference between caring for your home versus obsessing about it?

7. When are you most likely to compare your home to others?

Going Deeper

1. Identify some aspect of media you want to “fast” from for a season in order to enhance the freedom life of hospitality?

2. The struggle for identity is ubiquitous.  The author suggests that being a “cooperative friend of Jesus” is an aspect of our Christian identity. How does this concept inspire you to practice hospitality differently?

Taste and See

On the practical side, there are two ways to achieve a “Don’t Fuss” dinner—either prepare a simple meal yourself or plan a meal where everyone contributes. One of our favorite contribution meals is Mexican Stack-Up.  You provide the meat and tortilla chips, and everyone else brings condiments to stack on top.  And if you want to be creative in serving the food, buy terra-cotta-style plastic flowerpot drain dishes.  They add a Southwestern look, are inexpensive, and can be used over and over for future parties.  I haven’t yet met anyone who gets tired of being served Mexican food.

Mexican Stack-Up

• 2 pounds ground meat

• 1 large onion, chopped

• 1 package taco seasoning

• ½ cup water

• ½ cup fresh chopped cilantro

• Optional:

• 1 can refried beans

• 1 large bag tortilla chips

Saute meat with onion. Add taco seasoning, cilantro, tomatoes, refried beans, and water, then simmer. Instruct guest to crunch chips on their plates and then add the meat on top. Then guests stack up the condiments everyone contributed to meal, such as shredded lettuce, chopped tomatoes, chopped green onions, sliced avocadoes, shredded cheese, sour cream, chopped olives, salsa, lime slices….and more.

Note: This yields 10-12 servings, but prepare according to size of group.