Party Planning Tips: At Home Party Planning (Series)

 

Backyard entertaining – whether a large party (all the way up to wedding size) or a small, intimate gathering can be a wonderful way to entertain but does require a bit of planning for the highest rate of success and the checklist is the same regardless of the size of the guest list.

Here are the first five steps to planning an amazing outdoor celebration. Future posts will help finalize the details.

1.    Determine the guest list/head count

It’s great that you are going to host a celebration at home and think, ‘well we will just invite our close family and friends, it should be about 50 people,’ but – write a list. Writing out exactly who you will invite may surprise you by the time you tally it up and the total is 20 more than you originally estimated. For those who feel so inclined, keep your list in a digital spreadsheet to help keep things organized and streamlined as the party details continue to grow or write it all out longhand on paper or Google event planning apps but beware some are for professional event planners.

Some rules to keep in mind about headcount:

According to The Knot and personal experience, about 10% of guests will decline the invite.

·      Include an RSVP date when you do create your invitations to help make a best guesstimate of headcount. Keep in mind, not everyone will respond and some could still show up.

·      Decide if the invite is for a family, a plus one, or the person invited only AND let the guest know exactly who is included in their invitation.

·      The reason the headcount number (or as close as possible) is critical is not only to ensure you have the right amount of food and beverages, but tables, chairs, parking, are also part of the planning process.

 

2.   Define the space

For those fortunate enough to have front, back and side yards, decks or porches, terraces, firepit areas or some combination of all of these outdoor spaces, consider designating different areas for one unique aspect of the party. Specifically, decide where each of the following can be placed:

·      Food – appetizer, buffet, dessert/cake. Also, can these be in the same area and cleared after use. Try to include small signs (handwritten is fine) that identifies what foods are and if it is not obvious you can always state if it is dairy free, gluten free, or vegan friendly.

·      Beverages – whether alcoholic or not, drinks can be in a very different space than the food to avoid overcrowding in one area. Coolers can be labeled with their contents. A bar can simply be a  large pitcher of ice water (with or without fruit), and any other cold drinks of choice, all on a simple table.

·      Gifts. If gifts are part of the celebration, try to designate an area or have an extra table for gifts.

·      A place for guests to sit. Tables and chairs can be in whatever configuration works best but please do include enough sits for all guests.

 

3.   Cater or cook

Who is making the food? Whether you decide to have a potluck, do all of the cooking yourself, cook some dishes and have some store bought or restaurant take out of have the entire shindig fully catered, once the headcount is determined, a menu can be decided. Working within a budget can guide the process. Other questions to answer include:

Do I have any guests with allergies? If so, do I have something they can eat?

Can I afford to hire someone to help set-up, serve, and break down the food area?

Can I realistically take care of it all myself?

If anyone asks how they can help, ask how they would like to help.

4.   Decide about drinks

Take a little time and really make a plan about drinks. Some options are:

·      No alcohol

·      Water, Beer and Wine

·      Water, Beer, Wine and a specialty cocktail that can be served by the pitcher like sangria or mimosas.

·      Water, Beer, Wine, and a few mixers with vodka, rum, whiskey or whatever 3 main forms of alcohol you like.

·      Full bar

Consider what works best for you, the time of day for the event, will guests be self-serving, can you monitor everyone’s safety, and of course, budget. Also think about keeping alcohol in a separate area from non-alcoholic drinks to allow for the safe monitoring of underage guests.

5.   Tent or open space

Renting or using a tent to protect guests from sun, rain, or any weather condition is a popular option. However, some prefer the simple open sky, with shade from lush trees. Either set up can be absolutely perfect but making the plan is part of the party process.

 

More tips to come about planning your at-home party for the best Fed Well success!

Fried Chicken and Life Lessons

 
My great grandmother invited my family for a visit when I was elementary school age. We lived in a rural small town and she lived in the biggest building I had ever been inside in a far away place with a funny name. Yonkers.

Remember, I said great grandmother. I estimate she was in or near her 70’s. Think pantyhose with a low heeled shoe, sort of like Queen Elizabeth, but topped with an apron. Hair perfectly done. Stout, with a stern looking face at first, that always broke into a broad smile.

One afternoon, we all got in the car and started the trip. Rest stops and rest areas were a popular thing – not just for using the rest room but for grabbing a quick bite to eat. It felt like a magical outing for sure since we stopped! Wow.

My dad never seemed to drive straight to her apartment building. We were often given a bit of a tour, “See that, that’s where I went to the park,” or, “That’s the house where my aunt lived.” What I would give to be able to relive those moments now. I had no idea how fast time would pass and how very fragile a single life is or that not everyone gets to grow old.

Between you and me, I think he also meandered around for a few minutes to get his bearings. And then, to find parking. In time, we went in the small elevator and were on our way to see Nana!

As soon as she opened the door -  I smelled it. I saw the beautifully golden brown fried chicken stacked on a platter and I could hardly contain myself. This was a treat!

But, I wasn’t hungry. We just ate at the iconic Red Apple Rest and I immediately felt the need to share this information with my Nana.

She shot my father a look and said, “You ate? Didn’t you think I would feed you? Of course I would feed you.”

She was INSULTED.

“Nana, we don’t want you to go through all of this work for our visit,” (or something like that) was what he assured her.

He was able to charm her back and we did all gather at her table to enjoy the crispy fried goodness of that delicious chicken.

The memory blurs from there but I remembered the rules of hosting I was starting to learn. Always have good food on hand for your family, friends, or guests. Make it your best. Make sure you have plenty.

We left feeling Fed Well and hopefully she didn’t stay angry or disappointed or have hurt feelings for long. I remembered feeling guilty for blurting out that we ate but in self-defense, I did not want to be forced to sit and eat when I was not hungry. Funny how we find the room to eat when presented with truly mouth watering food.

Nana lived to see the birth of my first son, her great-great-grandson. Amazing.

 

Add a little bit of...spice (A few spices you should have in your kitchen)

 I confess, I watch Tik Tok videos and yes, it is kind of like Sesame Street for grown-ups. Quick one minute video clips, often set to music, that entertain, educate, or offer like hacks are the ones I gravitate toward. If you know Tik Tok then you have likely heard this little sound byte about, Add a little bit of spice. I had to include it here on the blog for fellow Tik Tok viewers.

Spices. Dried seasonings we add to foods to dial up flavor and add a bit of personality to dishes. They can be mild, pungent, bitter, peppery, sweet, grassy or earthy, or woody (to name a few).

Asked to create a short list of essential spices for Zulily, I compiled this blog post (Click Here) with 12 must haves for your kitchen.

PLUS, I include a recipe for making your own seasoning mixtures like Adobo and a popular steak blend.

Remember, dried spices are a bit more potent in flavor then their fresh version. When cooking, it's best to make adjustments if the recipe calls for dried oregano and you have fresh or vice versa.

Mixing up your seasonings is a bit like interior decorating. Learn which flavors can compliment each other (like having prints and florals in a room), experiment with taste combinations to create new twists on favorites, and when in doubt, leave it out - too much can sometimes just be well, too much.

During the winter months, I like to make a chicken stew with carrots. I also enjoy alternating the spices to bring different flavors forward. And, one of my surprise additions is ginger! The warmth is comforting without being overpowering. Ginger really doesn't get enough love and in addition to adding a flavor punch offers a bunch of health benefits (relieves nausea, can help with weight loss, can reduce joint pain and stiffness, and more). Yes, you can make a tea, but blend it with other seasonings for salad dressing, chicken, and beef. So, if you are thinking of a quick way to change a flavor profile while adding some potential healthful benefits - add some ginger!

I hope you are feeling Fed Well and find new ways to incorporate more spices in your cooking!

Cooking with Hot Sauce - thoughts and recipe ideas

 

I have a confession to make. I am not a hot sauce person. It's awful, I know. So many people love spicy food but I am not one of them. Never was.

For me, it starts as a warmth, that quickly accelerates, spreads and blows out all taste sensation, replacing it with the hot sensation that is 100% distracting from the flavor. And, more simply, I just don't enjoy it. But I know I am in the minority. 

Plus, once in awhile, I still try things because well, you never know - I might like this level of heat, this time.

I also know Buffalo anything is wildly popular at get togethers and since we are starting to socialize again this dip may be a hit at your next party:

CREAMY BUFFALO CHICKEN DIP 

Ingredients

• 2 cups of cooked, shredded chicken 
• 1 – 8 ounce package of softened cream cheese
• ½ cup of ranch style dressing 
• ½ cup of hot sauce 

Directions

1. Heat the oven to 350°F. 
2. Mix all the ingredients in a large bowl then transfer to a shallow baking dish. 
3. Bake for 20 minutes, stir to make sure the dip is hot all the way through. 
4. Serve with crackers, tortilla chips, or vegetables. 

Click here for more hot sauce inspired recipes!

Recently, one of my nephews thought this was a dish I had already made and requested it but it was actually part of a pot luck style gathering at my house. Now, I am prepared to make it at a future party! 

In fact, he is graduating high school this year - quite a milestone. The graduation ceremony will likely be much smaller with only his parents and perhaps brother in attendance, it doesn't mean we won't celebrate it with the same enthusiasm after he receives his diploma. I can't wait. And, I can't believe he is old enough to graduate high school. He can age while I am on pause since I remember quite vividly when he was born! We have spent his 18 years together at many celebrations and life events and have been Fed Well.

CG - I wish you all the best on your future chapters!

Choosing an Olive Oil

 

When I first started dating my now husband of many years, I was often fascinated by the differences in his mother’s Italian cooking based on her heritage and experience. Her father was a first generation Italian immigrant who owned and cooked in his own restaurant in New York City. Her food was not fancy or critically acclaimed. But it was always delicious and often accompanied by a story or explanation. Tossed salad was always served with dinner and eaten after the main course. On the table were two glass decanters with stoppers, one with ruby red liquid, the other a distinct green-gold. Yes, red wine vinegar and olive oil. 

“Extra virgin olive oil is best for salads,” she explained, “because you are going to eat it and really taste it. Cooking oil (also olive oil and likely used for sautéing or frying) doesn’t have to be the same.” 

On the floor of her pantry was a large, rectangular, 3 liter container of extra virgin olive oil – used to fill the salad dressing decanter and whenever the olive oil should take center stage for its flavor. Long before a now famous television food personality first spoke the catch phrase, “EVOO,” Rita was well ahead of the trend.  

So how do you decide which is best?

Ever stand in front of the olive oil section at your local grocery store or specialty shop and wonder why you have such a range of choices? What's the difference? Why is it EVOO - is extra virgin olive oil never touched by human hands? Why the range in price and will anyone ever notice the difference once it's mixed with other ingredients?

The short answer is - yes, different olive oils have varying tastes, extra virgin means the process used to make the olive oil does not involve any heat or chemicals, the price is partly correlated to the way the olive oil is made and the classification the end product has (as well as the quality of olives). 

For more details about the different olive oils - Click here.

Haven't been using olive oil for anything other than salad dressing? Try replacing butter or margarine with olive oil. The taste is a bit fuller and brighter, a little goes a long way and it is a bit better for you. 

Drizzle a spoonful of olive oil over cooked pasta and toss to coat evenly to keep it from clumping together. It's also a great base for scampi or add a bit of garlic, salt, pepper and red pepper flakes to taste for a complete dish. This technique is not recommended when using a thick or heavy sauce (like vodka sauce) that you want to cling to the pasta.

My mother-in-law is 91 and continues to share her opinions on important matters like olive oil, the need for cutlets to be pounded "real thin," a preference for Manhattan clam chowder over New England, who the Jets should have gotten in the last draft, politics, and if drinking dark colas really has any impact on the formation of kidney stones. 

Yes, I do have a large, rectangular container of EVOO on the floor of my pantry. I don't necessarily fill the glass decanter with it but my younger son does maintain a squeeze bottle of it for easy dispensing for cooking. We do what we need to do to feel and be Fed Well including handing down our food traditions.

WWND - What would Nora do? Ephron that is.

 

I have never watched a biography more than once. I rarely re-read books - only the ones I truly love. Like meals I want to enjoy, over and over, comfort food for the brain. Last night, I re-enjoyed Nora Ephron: Everything is Copy. It does not matter that I know damn well how it ends.

Lately, I am somewhere between concerned and obsessively anxious about finding a full-time job that will be fulfilling, meaningful, provide a chance to grow, and all while paying an above average salary. Is that really to much to ask by a woman in their early 50's with enough experience that she was advised not to put the years on her resume for fear of sounding too old? (Yes, I wrote that run-on sentence just as out of breath as I would have if I were sitting across from you.)

I have writing heroes - Dorothy Parker and Nora Ephron sit on thrones. Queens of the written word with a bit of razor sharp wit. Okay, maybe even an abundance of razor sharp wit.

I have food heroes. Alex Guarneschelli and Julia Child. An odd combination? No. I disagree. Guarneschelli is the utmost leader in food adjectives, passionate discussions about ingredients, dishes, and meals always occur when she speaks in any medium. Child - well, do I really need to discuss this with you? 

Wait - there are connections? Nora Ephron and the movie, Julie and Julia. No, Ephron did not write it, that was Julie Powell, but she directed it. Ah.

So, what do I do with this information and dotted lines with a bit of crossover? Can I take a bit of something from each of these women, lessons learned, trails blazed, and mix it all together to create my own dish? Yes. 

It's not happening fast enough -  I can admit it. After that crazy breast cancer journey, the calendar, no the clock on the wall is a constant presence, a tap on the shoulder, a more than gentle nudge, that time is precious and finite.

I spend my days finding ways to be Fed Well. Every day, compiling ingredients and putting them together. Some days a low and slow simmer, and others the temptation to throw everything in the microwave and just cook up something, anything is tempting. 

What would Nora do?

Memories of Grandma's Beef Stew

 

Take a moment, pause, put down your phone, let go of the mouse, sit still and take a few breaths. Now, visit your very earliest memories – no, not that traumatizing injury but can you remember a meal or the smell of something delicious cooking? I can think of a few but one that hits me right in the feels includes my paternal grandmother who I didn’t have enough time with to get to know very well.

I was about four or five, sitting with a coloring book and crayons at one end of her long kitchen table. I remember the room fairly clearly as only having lower cabinets along one wall that had to be ten or more feet long. I once wondered if someone could lay on top of what seemed like a never ending countertop. My grandma was at the other end of the table, transferring the contents of a large pot to a bowl.

I heard squishing.

The sound, to my post toddler yet inexperienced with life brain, translated to, “ew.”

I made the sound out loud.

“Ew.”

I immediately realized my mistake and looked down at my coloring with feigned intensity designed to convince my grandmother when she invariably brought her attention to me, that she would doubt she heard me correctly or hopefully question if she heard anything at all.

It didn’t work.

“It’s not ew,” she said. “It’s beef stew and it’s delicious.”

Damn it.

I looked up as if I were seeing what she was doing for the first time. The thick brown gravy had cooled into a pudding consistency. I could see the mixture punctuated distinctly with green peas and for me, their presence alone was a real deal breaker.

“I wasn’t talking about the food. I was talking about my coloring.”

Ah – my first memory of a clear, premeditated lie. Although an argument could be made for not only the desire to save my own ass but to spare her any bad feelings both toward me and about her cooking.

The memory becomes blurry from here but what I wouldn’t give to go back, just to that moment, and take away that, “ew.” And replace it with, “Can I try it?”

Imagine what that could have felt like instead. 

As a grandmother, I know for a fact I would stop whatever I was doing to feed my grandson or granddaughter and if they asked for something I made from scratch? Well. The world would simply stop turning while I attended to this request.

Beef Stew

Ingredients:

• 2 pounds of beef
• A possible combination of fresh carrots, celery, onions and mushrooms
• Flour, salt, pepper
• Maybe a bit of tomato sauce if the mood strikes
• Beef broth

Vague Grandma-like directions:

1. Toss all ingredients in flour to coat
2. Brown the beef in a tablespoon of vegetable oil
3. Add the onions
4. Once the onions are softened, add the remaining vegetables and stir
5. Add the rest, cover and simmer in an oven for hours – slow and low

Serve over egg noodles or rice or with large chunks of potatoes.

Hold the peas.

I only have a small handful of other memories with my grandma. Many of those are tied to the few pictures I have or stories that were handed down. She died young. After this birthday, I will have lived longer than she did and yes, I am very much aware of it. 

I absolutely know I would very much have loved to have more time with her – we would have been Fed Well.

 

Mother's Day Brunch: The Results

 

I had one of the best Mother's Day's at my home - ever. We were all healthy, able to gather, the morning and early afternoon were sun filled and the whiffle ball game yielded no injuries! What more can anyone ask for?

Ah - what did we eat? I thought you'd never ask.

Here's the main menu:

• Three types of grilled luganega - Italian sausage sold in a spiral. We had hot, with cheese, and a no fennel version.
• Baked ham
• Two casseroles with egg and cheese, one with sausage and the other with bacon.
• A veggie frittata - no dairy.
• Deviled eggs
• Pancakes - plain and blueberry
• Breakfast potatoes
• Fresh fruit bowl
• Cranberry sauce because my grandson currently cannot get enough of it.
• Prosciutto bread
• Raspberry sorbet champagne punch

For dessert:

• Chocolate torte with berry sauce
• Crumb cake
• Cherry pie
• Chocolate chip pudding cake

Forgot to make/include and still sitting in the refrigerator or on the counter:

• fresh apple slices with caramel and chocolate dipping sauces
• cinnamon rolls

Here's what I really want to talk about - those potatoes.

My younger son really loves the unseasoned, small cubes of frozen potatoes with eggs. It is a meal he can eat anytime of day and one he considers to be comfort food. So, it stands to reason I would delegate the preparation of these brunch carbs to him.

He mixes the potatoes in a large, stainless steel mixing bowl with a bit of olive oil, salt, paprika, and seasoned pepper. They are then spread out in a single layer and baked according to the package directions. Normally, a home run.

I made things challenging by adding a second bag to ensure the quantity we would need but only provided one baking dish rather than two separate cookie sheets. I know. I know.

But, realizing the challenge, we thought we started the potatoes with enough time to stir, and cook them more than the single layer version.

Not everyone arrived on time and that was a good thing. The potatoes continued to cook.  And cook.  And cook.

Punch was served. Mix a bottle of soda (pick your fave clear or raspeberry flavored), a bottle of champagne, and some cranberry juice are combined in a punch bowl with ice and a container of raspberry sorbet or sherbet.

Everyone has now arrived and are seated. The potatoes are READY!

They were just waiting for all the guests! The trick though, seriously, is to stick with it, don't give up and just keep cooking.

In between the main meal and dessert - that is when we play whiffle ball and take family photos. We are lucky to have two special Grand Poo-bahs attend and they are our matriarchs! Four generations of fun and laughter made it the best Mother's Day (click here for more Mother's Day recipes you can make anytime) and all were Fed Well.

Have grilling questions? Grilled & Seasoned Bread can be the answer.

 

Grilling season is well underway. I know, I know, some folks grill year round but I think it's safe to say everyone is grilling now!

Burgers, dogs, chicken, steak, pork, sausage, and some vegetables. Woo hoo! 

Know what else?

Grill some bread. Grill it as a base for bruschetta. Grill it then rub with sliced, fresh garlic. Grill it then top with horseradish mayo and roast beef. Grill it before smearing on some goat cheese and cranberries, or carmelized onion, or grilled portabella mushrooms. Grill bread for crostini, canapes, or just to enjoy the flavorful, seasoned crunch! But please - try it! Click here for a few more details for your grilled bread!

Grilled & seasoned bread

• Slice the bread in approximately ½” slices 
• In a bowl, whisk together olive oil with salt and pepper to taste (do not skip this opportunity to season) 
• Use a pastry brush to lightly coat each side of the bread slices – immersing the bread in the oil mixture to save time will result in soggy crostini 
• Grill bread on both sides at a low enough temperature to allow the entire slice to warm through as well as have a crispy texture with visible golden-brown color. 

Keep trying new techniques for classic favorites. Grilling allows everyone to move outside and socialize, gives foods a distinct taste and texture, and can turn everyday foods into festive fare. Exactly what we need for these times and to facilitate feeling Fed Well - again!

Comfort Foods

Even when we are not dealing with the impacts of working remotely as the result of a global pandemic, we all crave comfort foods at various times in our lives. What those foods are vary from person to person but overall they typically bring soothing feelings, a sense of peace, and calm and well, comfort. For some, it may be sweets, or something really hot and ooey-gooey with cheese, and others may not crave snack foods at all but rather a piping hot bowl of mashed potatoes. 

Mashed potatoes are a bit under-rated I think and are only brought out for holiday dinners or when paired with heavy stews on chilly, snowy nights. Doesn't have to be this way!

More than Mashed Potatoes 

Turn creamy, smooth mashed potatoes into an entrée by adding a few fun toppings!   

Ingredients: 

•  3 pounds of peeled Yukon gold potatoes, cut into 2” chunks 
• 1 cup of milk (or heavy cream) 
• 1 stick of butter 
• 1 pint of sour cream 
• Kosher salt and pepper to taste  

Directions: 

1. Bring potatoes to a boil and let cook until they are fork tender. 
2. Drain the potatoes and let them rest in a colander. 
3. Add milk and butter to the warm pot. 
4. Once the mixture is melted and combined, add the potatoes back in. 
5. Mash with a masher then add the sour cream, salt, and pepper and mash until creamy. 

Dairy free? Substitute a cup of chicken broth and omit the milk, butter, and sour cream. 

Once the potatoes are mashed, scoop a serving into a bowl and top with any combination of the following: 

• Black beans 
• Corn 
• Crumbled, crispy bacon 
• Chives 
• Cheddar cheese 
• Chopped parsley 
• Gravy 
• Jalapenos 
• Pulled pork 
• Roast chicken or beef that has been shredded 

Whether in a bowl or on a plate, treat your mashed potatoes like the ice cream base in a sundae and load them up with savory toppings!  

Looking for more comfort food recipes? Click here for Everything's Better with Cheddar Pasta, Unbirthday Milkshakes, and Strawberry Shortcake Biscuits!

I know I have seasonal favorite foods but sometimes a dish like mashed potatoes really can be re-worked to be warm weather friendly and paired with grilled meats or turned into a meal on its own. The comfort level will be high and feelings of being Fed Well will be shared by all who share these foods with you.