Lately, I’ve been writing about Hospitality, and what makes a Gracious Hostess, or sometimes it’s referred to as the “Hostess with the Mostest”!! (Gracious sounds better, just saying.)
There have been times when friends have just popped in, just to say Hi, or to see what we’re up to. This almost always happens at the lake, when we’re at the cottage. There’s just something about the casual atmosphere, that screams, “Come on over”!! This is actually a nice break from reality. There’s something special about hot sunny days, flip flops, and throwing extra hot dogs on the grill! Cold drinks around the bon fire, smores for dessert….all while trying to find the bug spray can in the dark! Our Summer weekend’s are like this, super casual, never having to invite anyone over, they just show up!
Not so at home!
Personally, I don’t consider myself too “formal” when it comes to hosting. However, I do consider myself always striving to be organized and prepared, not obsessively, just efficiently! For example, have you ever been halfway through making a batch of cookies when you realize you’re one egg short of completing your recipe? Be honest, I know I’m not the only one that’s done that! Just this week, I made a reel for Instagram, showing myself mixing a batch of muffins. Nervously, I threw the sugar into the dry ingredients, filmed it anyway, because you couldn’t tell by looking. Turned the camera off and went straight to the trash can! Starting over, I slowed down, paid less attention to the camera and more to my recipe! What a waste of ingredients! Live and learn:(
So what did I learn?
Not planning ahead, almost always guarantees a disastrous ending.
All types of hosting, from a cup of coffee offered, to a holiday dinner with every seat filled around the table, requires planning and preparing ahead. It is never about you impressing your guests with your culinary flair or your home’s decor, it is always about putting your guests at ease, and creating a warm and welcoming experience for them. More than anything else, this is what they’ll remember when they leave your home, and this is what they’ll look forward to when they return.
Planning requires a knowledge of who you’re hosting, the generalities such as ages and dietary needs or restrictions. A child’s birthday party, though designed for your child, also has to consider the dietary needs, or restrictions of the other children. For example, are there allergies that you should be aware of? Right now, in most elementary schools, you can’t bring birthday treats, Valentine’s candy or Halloween candy, unless each piece is individually wrapped. No homemade items can enter the classroom. Peanut allergies can be deadly for small children, and playing it safe, with extreme caution is the best way to go. I realize I sound so dramatic right now, but food allergies or intestinal issues have to be considered every time you offer a drink or a food item. Take the time to ask questions ahead of time, so you can properly plan your menu.
Remember, if you ask an adult and a small child, ” Do you have any allergies I should know about?”, the adult will answer or politely pass on the item offered. A child will not. Sweet treats are too tempting, and they may be afraid to say NO to you!
Menu Now that you know of the food allergies or dietary restrictions that your guests may have, you can plan your menu around that information.
Our youngest daughter, age 22, was just diagnosed with Croan’s Disease, her diet is extremely restrictive, eliminating entire food groups, until she starts medication to relieve her symptoms. We have another daughter who is gluten and lactose intolerant. Oh! and two more daughters currently on the Weight Watchers’ plan! This year may be more challenging than others…. mercy! I’ll have to ask questions, gather new recipes, do some research and consider it a challenge. I’m so grateful they’re coming for Easter; my heart is full.
I often make more than one meat, or protein, this gives everyone a choice. The side dishes may be mixed vegetables, salads, rolls, mashed or au gratin potatoes, dressing at Thanksgiving, or a cranberry orange chutney. All of those dishes are made the day before, which is a great time saver. While the meat is roasting, I’m able to warm the sides, and throw in some rolls for those able to eat them.
Also, I consider the event, create a theme, and set the table the night before, which also saves time. This is the best thing I do ahead. If I’m short on linens, chargers, vases, candles, spoons or a gravy boat, I have time to find one, buy one, or do without. No stress, because I don’t have people watching and waiting for a place to sit!
Happy Easter, my friends!
XO,
