In the nonprofit world, you often get by with very little or you create something from nothing or from bits and pieces.
You make use of everything.
I am pretty good at that, at finding creative uses for odd bits of this and that. As I've noted here in the past, when that practice is applied to the kitchen, it makes for some interesting meals. Some are good, some are just odd.
My ratatouille soup was good.
Last weekend I roasted a chicken stuffed with onion, garlic, rosemary and thyme. I poured stewed tomatoes over it. I often make my own stewed tomatoes, following no particular recipe. This year, there seems to be a bumper crop, and family and coworkers are keeping me well stocked.
We ate the chicken with a side dish of ratatouille. Later that day, I made chicken stock from the leftovers, added more stewed tomatoes, and cut my ratatouille into smaller pieces. There was a bit of white meat left, and that went into the soup pot, too.
It was easy, it was fast and it made use of everything that was left over. There was enough to keep me fed all week and enough to freeze. It was accompanied by slices of French bread toasted with a basil-and-tomato-infused specialty cheese.