Don't Have All the Money In the World To Throw Dinner Parties?

"If you hear a voice within you saying, 'You are not a painter' then by all means paint... and that voice will be silenced forever." - Vincent van Gogh

After sharing this quotation on my Facebook page yesterday and encouraging everyone who feels intimidated by hosting to muster up the courage to do it anyway, one of my readers expressed a concern about hosting that had nothing to do with confidence and everything to do with finances. It's one thing to be able to silence a negative voice in your head, but when the bottom line of your bank account speaks to you, you have to listen.

Cinco de Mayo Menu!

¡Buenos Dias! ¡Y Feliz Cinco de Mayo!

As I write this post "Oye Como Va" by Santana plays through my headphones. I never get tired of this song.

I've been wanting to host a Cinco de Mayo party for years. There are just so many fun ways to spend a day celebrating Mexican pride. I'm pretty sure I have zero Mexican in me, but I do speak conversational Spanish, I've been to Mexico three times with Family to Family Humanitarian Expeditions, and I like tacos...? Oo! And paletas! Yum! Aaaand, I LOVE Latin dancing! See? Not too bad! I do hate chili powder on my fruit, though. -1 Mexicana point for me there. -10 Janna points for them.

Throwback Post! Best Blueberry Muffins

I'm going to do something I almost never do and revive an old post. 'Cause it's Easter time. And some of you are hosting Easter Brunch. And these Best Blueberry Muffins really are the best and should be part of your Easter Brunch menu. Some of you aren't hosting but you are attending, and these would be just the kind of thing you could bring as a contribution or gift to the host.

Here are some pretty pictures from the tutorial...

How To Be A Guest

Source: Apartment Therapy

We talk a lot here about being a host, because if you're one of my readers, chances are you like to be the one steering the horse. But you're probably not always the host, so let's make sure we don't find ourselves in one of those situations where we can't.... be the horse. Here are some of my favorite tips for...

{BEING A TOP-NOTCH GUEST}

Blissful Weekend

I promise our lives are not perfect, but I feel like certain days are pretty close, and this weekend we had two such days. Our dinner party went off without a hitch last night! Success! I really did a lot to prepare in advance and I shared the load of responsibilities this time, asking each of my guests to bring different components of the meal, and I'm so glad I did. The food was delectable, the music was lively, the company was so fun and easy, and neither Shawn nor I were running around like crazy folk in the hours leading up to the first doorbell ring. Kate probably had as much fun out with grandma as we did with our guests. Thanks a million, Valerie, for taking her to the animal park, the mall, and out for pizza! She came home one happy camper. Oh! And we finally got more chairs for our dining table! (We had only four up until now and have been improvising with occasional chairs and benches from other rooms in the house.) How I love you, Craiglist, for helping me find four more solid wood chairs for $15 total.

I won't be prepared to give you this Latin-inspired menu for this dinner party just yet, but I promise to have it to you well in advance of Cinco de Mayo. But you should be very excited. Very. Shredded chicken tacos with hand-rolled tortillas, mango, queso fresco, avocados, etc., pineapple on the side, horchata and Brazilian limeade for drinks, and this delicious number for dessert:

Basically this is shaved heaven on top of whipped heaven on top of rich heaven on top of coconut heaven on top of dark chocolate heaven served on top of warm, caramel heaven with cold, vanilla heaven on the side.

After church today Kate wanted to hold Louisa, and they looked just so soft and beautiful to me that I had to take some photos.

Looks like Lou is enjoying whatever secret Kate is saying.

I love how Kate soaks in Louisa.

Can tomorrow be Friday again?...

Tips From the Sages- Planning Your Floor and Tabletop Space

"Hosting a memorable gathering should be as enjoyable as attending the event. Take pleasure in planning a menu, then add the little details that make the mood festive."

When I first opened my copy of Pottery Barn's "Dining Spaces" those were the first words I read, and I knew the book was in the right hands. The only things that keeps my planning process from being as entertaining as the actual parties is the fact that our friends are just that fun. I decide I want to host, choose a date, make a guest list, and then I open a Google doc and my Pinterest boards, and then I start cataloging all the possibilities. The food, ambiance, music, lighting, table setting, the execution plan...okay maybe that last part isn't the greatest.

There's always a certain amount of stress and fumbling and tedium that comes along with the planning and execution, at least for me, (and definitely for Shawn.) One of your white plates has mysteriously disappeared at the last minute, so you end up having to use a bright red one to fill in the 12th spot on the table. You can't get the stupid eggs to peel properly for your deviled eggs and you go through 3-4 dozen, the morning of, trying to get them to work because you haven't yet learned that fresh eggs don't peel well. The tailgate of your friend's truck that you borrowed the day before your party to move your dining furniture into your new place, broke off mid-highway. (Yup. All of those things really happened, two of them for the same party.) But even though I know those things can (and often do) happen, I don't let it deter me or thwart my love for hosting. I allow myself to fully engage in the 90% of the process that is truly enjoyable, the creative, artistic, and sensuous endeavors, because if you chose your guests wisely, nobody's going to care about the red plate.

I digress. Here's your tip, or tips, rather:

"Once you know the number of guests, take stock of your surfaces and floor space. If you have a long table surrounded by lots of chairs, but you imagine a casual, eat-as-you-please party, pull the chairs away from the table and use the surface as a single, long sideboard. Table too small to accommodate twelve for a sit-down meal? Add to the existing layout by gathering occasional tables from elsewhere in the house and covering them with matching tablecloths. Encourage mingling by arranging informal areas for conversation with convenient places to set drinks and small plates. When setting up the space, be aware of potential bottlenecks, especially near food and drinks, and be sure to leave enough room for guests to move freely.

"If you're entertaining a large group, think about setting up a temporary dining area in the living room or even in a generously sized entryway. It can be fun to decorate a new space just for the occasion. For an intimate gathering, you might try setting a small table by a fireplace or near a wall of windows with a spectacular view."

Pretty inspiring, eh? I have a dinner party coming up next weekend, and I'm already wanting to start planning another!

Music Playlist- Fast Friends

"And I made her laugh, I made a pass,
I showed her my half dollar ring
She said, 'That's pretty cool,
But classy girls don't kiss in bars, you fool'"  - Classy Girls, The Lumineers

Nothing like a good, gritty lyric, I say, and the Lumineers are full of 'em. 

Speaking of being full, I have been up to my ears in music in an attempt to get a leg up on a dinner party we're throwing in a couple of weeks. Even though we all know each other, we've never gotten everyone together, but I have a feeling the five couples are going to make for an easy and dynamic combination. 

This playlist, named for the quick bond we made with each couple, is designed to compliment the easy, lively atmosphere that naturally results from the company of intimate friends. Expect a lot of acoustic guitar, rolling beats, and heart from this one.

{FAST FRIENDS}

BIG PARADE   |   The Lumineers

CAPE COD KWASSA KWASSA   |   Vampire Weekend

YOUNG, DUMB, AND IN LOVE   |   Mat Kearney

HOLLAND ROAD   |   Mumford & Sons

WALK AWAY   |   Dia Frampton

A LITTLE BIT   |   Madi Diaz
CHIN UP   |   Amy Stroup

FLOWERS IN YOUR HAIR   |   The Lumineers

FIRE AND RAIN   |   Mat Kearny

I WILL WAIT   |   Mumford & Sons

GIMME A KISS   |   Madi Diaz

WHISPERS IN THE DARK   |   Mumford & Sons

GIVE A LITTLE LOVE   |   The Mostar Diving Club

HORCHATA   |   Vampire Weekend
CLASSY GIRLS   |    The Lumineers

LET'S GO   |   Madi Diaz

LOST AND FOUND   |   Katie Herzig

LOVER OF THE LIGHT   |   Mumford & Sons

OH LOVE!   |   Melissa McClelland

TELL ME WHEN YOU GO   |   Rue Royale

TAKE IT BACK   |   Katie Herzig

NOTHING AT ALL  |  Madi Diaz

TRAPEZE   |   Dia Frampton

STUBBORN LOVE   |   The Lumineers

THE CAVE    |    Mumford & Sons

COUNT ON ME   |   Mat Kearney

THE BROKEN ONES   |   Dia Frampton

WORLDS COLLIDE   |   The Mostar Diving Club

LOVERS' EYES   |   Mumford & Sons

WE'LL GO ON ALRIGHT   |   Rue Royale

WHERE WE GONNA GO FROM HERE   |   Mat Kearney

GHOSTS THAT WE KNEW   |   Mumford & Sons

JUST LIKE HEAVEN   |   Katie Melua

DANIEL   |   Dia Frampton

GET ME STANDING   |   Rue Royale

BRAKE   |   Melissa McClelland

ALAS WE ASPIRE   |   Amy Stroup

FOREVER GOODBYE   |   The Mostar Diving Club

SNOW ON SNOW   |   Rue Royale

SLOW IT DOWN   |   The Lumineers

Important Note: There's a whopping 40 songs comprising over 2.5 hours worth of music. The last 11 songs or so are designed to accompany after-dinner conversation as the evening draws to a close. Grooveshark allows you to customize my playlists, so, for a long party I'd recommend programming the first 29 songs to play twice before winding down with the remaining 11. To access this playlist click here or stream it directly from Eats and Beats.

Couples (or Friends) Valentine Party with His & Hers Cakes

Anyone who watched the oh-so-charming movie "Julie & Julia" will, no doubt, remember this hysterical bathtub Valentine's Day card Julia and Paul concocted for their friends.

Source: Vanity Fair

From what can be gathered from the film, which I understand has a great deal of historical accuracy, Julia and Paul knew how to do Valentine's Day with pizzazz. I love, love, love that they broke the norm of the intimate one-on-one celebration and chose to invite their friends to have a big, heartsy gathering of couples.

Check out the awesome pink and red paper chains. Looks like they even threw some coral into the mix. Love it! Source: A Glimpse of Glamour.

Many of you will be celebrating Valentine's Day on the weekend this year instead of on V-Day itself. Wouldn't it be fun to spend part of the day just the two of you and part of the day with friends? OR if you're really set on celebrating as a duo, pick another random weekend to celebrate your coupleships as a group.

As for us, we're going to make it a dessert night featuring His & Hers Cakes. His will be Chocolate Mousse Cake with Cream Cheese Frosting, and Hers will be Cupid's Strawberry Cake with Cream Cheese Frosting. (To be featured in the next couple of days!) This is the kind of gathering that takes minimal preparation. So, pick a date and time, choose your favorite three (or however many) couples, and invite them over for a round of cake and games. Great tunes (which I'll provide, of course,) some paper chains like you see in the photos above (or other playful decor,) these two cakes, some drinks, and a well-chosen party game, and you've got yourself an easy and lively party.

Here's your simple menu for a dessert night with friends:

The Menu:
Dessert: His Bow Tie Cake- Chocolate Mousse Cake
Dessert: Her Bow Tie Cake- Cupid's Strawberry Cake with Cream Cheese Buttercream

Consider using one of these invitations from pingg.com's Valentine's Day gallery, starting with my personal favorite:

Make your own version of the bathtub scene by using this personalized card! ;)

Happy Planning!

Tips From the Sages- What Information to Include in an Invitation

You may have guessed based on my most recent posts, that I've decided to expand the scope of what I talk about on Eats and Beats. I'll be continuing to post menus and music, but the other aspects of entertaining are so much fun, and I just think they're worth giving more attention to than I have up until now.

I have a few books that offer great perspective and super helpful advice on hosting. I'm always surprised by how empowered and reassured I feel when I draw from the experience of these authors. So, instead of being a hoarder, I'm going to do posts here and there highlighting some of the gems I read.

Any of you remember when I told you about "It's Just a Dinner Party," the book I got from my friend, Cheryl? Well, I was reading from it this morning and thought I'd share a couple of their thoughts on what to include in an invitation.

"You wouldn't know it from what you see in other books or magazines, but the most important element in an invitation is the information. Not the fluff, glitter, bows, paper quality or typeface. The information.

"Luckily, you already know the basics:

• Who the party is for
• What type of party it is-and what type of food will be served
• Where it is
• Why you are having the party
• When the party is

Include this information in your invitation. Then add:

• Who you are and how to reach you
• An RSVP requirement and instructions
• A map or written directions to the event location
• Other pertinent information (attire, gift acceptance, etc.)

"Remember, your guests should not have to pull a Sherlock Holmes to figure out whether or not to bring a gift, what to wear, where you live, or how to RSVP. It shouldn't be hard to attend a party. Give them the information. Also, try to avoid cutesy terms or vague instructions. 'Festive Attire' could lead to guests arriving in thong bikinis, body glitter and feather headdresses. Be warned (and be more specific.)"

Isn't it great how straight-forward Ron and Julie Malloy (the authors) are?

I have to say that I'm a bit hesitant to mention gifts at all in my invitations, because strict etiquette says it's a no-no. But there's something to be said for people who don't live by the rule book; it puts us at ease in a way, doesn't it? Don't let etiquette boss you around! You put that tacky vinyl tablecloth on your table!

I think I'll leave it at that for the night... Sweet dreams!

Eats and Beats Bargain Dining & Entertaining Picks

At this time of year I do a lot of online browsing for the post-holiday sales. I know I'm not alone! Even though I'm pretty well-stocked in terms of dining and entertaining pieces, I couldn't stop myself from looking to see what was out there. Well, I'm so glad I did because I found some beautiful pieces, and since the deals are so good, I thought I'd share them with you.

Here are my favorite low-cost picks for January. Happy shopping!

We have a similar one that holds our room-temp fruits and veggies when not in use for entertaining.

Nice lines, versatile, and only $5.21! Holy moly!

 

 

Having a bowl like this is so useful, not only for serving pasta, but for any dish that has a sauce.

Not really a dining or entertaining piece, but it's just so cheery and stylish!

Someone gave this to us when we got married and I use it constantly to serve bread, side dishes,
cheese and crackers... you name it.

Never really thought of myself as a bear person, but I kinda like the subtle way this calls attention to itself.

We actually own this piece. It's very high quality and versatile.

We have a similar set from Crate&Barrel and they go with EVERYTHING. A total must-have.

Click on photo to see pictures of these beauties in action. They're perfect!

Doesn't this seem perfect for orange juice?

Trays are great for serving drink service, small, individually plated items, and silverware.
They're also useful for outdoor entertaining. Easy clearing when you're ready to come inside!

 

I love classic dinnerware, and the shape of the bowl is what sold me on this set.

If browsing through dining stuff is your cup of tea, read my posts on how to build a collection of dining and entertaining pieces and how to select drinkware.

Dinner Party Timeline- Menu #7

Last week I had the chance to interview a friend of mine, Cristi Breen, whose hosting skills are sparklingly polished. I'll be writing all about it in February, but for now I'll let you in on one of the things I've learned from our conversation: Her uncanny ability to put on an event with grace is a direct result of her type-A organization habits. Which means that my inability to host half so well as she after years of experience is a direct result of my type-B organization habits. That's oversimplified to some extent, but it remains true that careful planning is the most necessary of the evils required to pull off a successful party. Of course, there's a creative portion of the planning process, which, for many hosts, myself included, is nearly as much fun as the party itself. Developing a timeline, however, is not so much creative as it is something that makes you want to pluck. your. brain. out. of. your. head.

Well, I don't want any of you to miss out on the joys of hosting just because the timeline part is a headache, or because you have a type-B personality, and I certainly don't want any of you plucking out your brains. So, I've got you covered.

I take payment in the form of chocolate-covered pretzels, lavish praise, or high-end cookware. (Currently I'm seeking an immersion blender.)

As you look over this list, the hope is that you won't feel stress but that it will actually have the opposite effect; it should help you to breathe easy knowing that you've covered all your bases, and free you up to enjoy the process and enjoy the party!
................................

Menu #7- 
Cheese Platter 
Sparkling Apple-Cranberry Juice & Ice Water 
Rosemary Artisan Bread 
Fall Veggie Bisque 
Candied Acorn Squash 
Shawn's Mashed Potatoes 
Chicken Fricassee
Blackberry Cheesecake 
................................ 
Three Weeks Before

• Find a co-host and kitchen helper. You may find it very helpful to have two, one to help you with the cooking and one to help you keep the space tidy. (For this party, most of the heavy-lifting, so to speak, will be done on the day before, so you'll likely find an assistant useful during that time as well as on the day of the party. You'll want their help in the kitchen on the day of the party around the time you begin making the main course, about 2 and a half hours before the guests arrive. Make sure they feel comfortable with their responsibilities ahead of time.)
• Arrange for child care if desired/needed. (If you have children, you'll want someone else to be tending them on the day of the party, and possibly for at least part of the previous day while you're cleaning, baking, and engaging in all the prep-work.)
• Send out invitations. Be sure to mention if you desire dressy attire.

One Week-2 Days Before (Do as many of these one week out as possible, because you're going to want to feel rested for all the work you'll be doing on the eve of the party.)

• Deep clean the house.
• Follow up with any guests who have not given an RSVP.
• Choose an outfit and have it ready to go.
• Review recipes and make your grocery list as well as a list of all needed preparation and serving dishes.
• Shop for any non-food party necessities such as unscented candles for the dinner table, matches, cloth napkins, wood for the fireplace, or fresh soap for the guest bathroom. (Be sure to scan the list of serving dishes needed in the Day Before section in case there's anything you'll need to purchase or borrow.)
• If you're going with a playlist other than one you can find on Eats and Beats  make your preparations.
  
• Clear room in the freezer for purchased ice, or make the ice if you're planning not to buy it.
• Charge your camera battery, if needed.
• If you're using an entire bird for the Chicken Fricassee, purchase the chicken and have you butcher cut it into 11 pieces, cutting the breast in half, and keeping the wings attached but the tips clipped. (Do this 2 days out, because you'll want the poultry as fresh as possible.)
• Wash and iron any table and bathroom linens, including bath rugs.
• Make sure all dishes are clean and put away so your cookware and dish washer are ready for tomorrow's baking and prep-work!

Day Before (This is a VERY BIG DAY, so get an early start!)

• Go grocery shopping for ice and all food items, except for any bread you might be using for the cheese platter. That should wait until tomorrow so it's fresh. Pick up any specialty drinks you'd like to include in a beverage station to enjoy while eating the cheese platter.
• Make the cheesecake, including the topping, but do not top the cake until tomorrow or the juice from the berries will begin to soak into the cake slightly.
• Make the bread dough and refrigerate until tomorrow.
• Clean the house. Since you've already done deep cleaning, this should be a bit less time-consuming than it might be otherwise.
• Stock the guest bathroom. Include fresh towels, plenty of toilet paper, tissues, a scented candle, matches, new or refilled soap, (and it wouldn't hurt to tuck away a plunger so your guest doesn't have to request it should they find themselves in need.)
  
• Make sure all dishes are clean and put away so your cookware and dish washer are ready for tomorrow!
• Set the dinner table with place-settings and any decorations.
• Designate a beverage station for your guests to enjoy with the cheese platter.
• Set out serving dishes. You'll need a board for the cheese, cheese knives/spreaders, as well as a small dish for the mixed nuts. You'll need a soup tureen and ladle, water pitcher, ice caddy and tongs (for the beverage station,) and a basket or board for the bread. You'll also need a platter and serving utensil for the acorn squash, (perhaps a platter with a rim for extra support in case you want them all facing directly upward,) a bowl and spoon for the mashed potatoes, a bowled platter such as this one (or other nice bowl,) tongs and a ladle for the Chicken Fricassee, and a cake stand, knife, and pastry server for the dessert.
• Peel, cut and rinse the potatoes. Soak them in a covered, large pot of cold, salted water overnight until ready to boil tomorrow.
• If you're using only breasts for the Chicken Fricassee, now would be a good time to rinse the poultry and trim the fat. Cover securely and re-refrigerate until tomorrow.

Morning Of

• Review the remainder of the timeline, and go over the Chicken Fricassee recipe again if you feel you need to.
• Go shopping for baguette bread if using it for the cheese platter.
  
• Take out butter for the dinner table to be eaten with the bread.
• Place the cheesecake on the cake stand. Cover and re-refrigerate.

5 Hours Before 

• Make the Fall Veggie Bisque, leaving out the heavy cream for now, and allow to cool to room temperature. Place in the refrigerator until later.
• Bake the Rosemary Artisan Bread. I would bake two loaves for any party greater than 6.

3 and 1/2 Hours Before

• Get yourself ready for the party. (At this point I would definitely shower, do my hair, put on jewelry, and have my face ready. If  I were worried about spilling anything on my clothes while doing the remainder of the cooking, I might wait to put on my party clothes until just before the guests arrive. If I were worried I might not be able to pull myself away from the kitchen sometime in the last half hour of cooking, I'd just dress earlier and rely on an apron.)

2 and 1/2 Hours Before (This is Go Time. Make sure your co-host/kitchen helper is with you through this point forward so everything can be done on time! The time will pass quickly!)

• Prepare your mise en place. Get out all of the ingredients for the Chicken Fricassee, except for the chicken and the heavy cream. Pull out all of the ingredients for the acorn squash. There's no need to pull out any ingredients for the potatoes except for the butter. Get out all measuring tools, other prep tools, and cooking equipment. (I like to have a working surface or two and a separate surface for holding the ingredients.)
• Set out the cheeses so they can set to room temperature. Set out the mixed nuts and fruit as well. If you're serving sliced apples or pears, however, wait to slice them until the last minute as the insides will brown if exposed to air. Cover the platter until just before the guests arrive.

2 Hours Before 

• Rinse all the vegetables and fresh herbs for the Chicken Fricassee. This includes the mushrooms. (Alton Brown says you can rinse mushrooms with water, so that's good enough for me! Use your fingers to make sure you eliminated all the dirt!) Chop and measure vegetables as instructed. Prepare and measure all other ingredients as instructed.
• Brown the chicken and continue the process of making the Chicken Fricassee up until the point where you've tied your bundle of herbs and your sauce and chicken are simmering. (You're about to leave this to simmer while making the squash. If you're concerned you might overcook the chicken, leave the squash to check the temperature of the chicken. You do not want to cook the chicken beyond 165 degrees.)

1 Hour Before 

• Preheat the oven to 350 degrees. Prepare the acorn squash and begin the 45 minutes of baking.

• Make sure the chicken is cooked through to 165 degrees. Complete the remaining steps of the chicken fricassee, and turn the temperature down to low until ready to serve.
• This would also be a good time for your helper to begin cleaning up any dirty dishes or surfaces. 

40 Minutes Before

• Make sure there's only enough water to cover the potatoes and bring them to a boil over high heat.

30 Minutes Before

• Begin to reheat the veggie bisque by bringing it to a low boil over medium heat and immediately reducing the temperature to low.
• Make the butter/sugar/cinnamon mixture for the acorn squash.

10-15 Minutes Before (You're going to need lots of hands.)

• When the potatoes are fork-tender, drain them and complete the recipe instructions.
  
• Spoon the butter/sugar/cinnamon mixture into the acorn squash and along the rim (but not so that it's dripping over the edges) and return to the oven for another 20 minutes.
  
• Set out the bread.
• Set out the beverages and ice on the beverage station, and place sparkling juice on the table
• Uncover the cheese platter.
• Turn on the music.
• Top the cheesecake with blackberries.

10-15 Minutes After Guests Have Arrived

• Remove the squash from the oven and complete the recipe as instructed.
• Transfer all food to respective serving dishes, place on the table, and announce the start of dinner!

After Dinner

• Assess whether or not your guests need a bit of time to digest before dessert.
• When ready, serve dessert.

................................  

Music Playlist- Today's Cook-Out

School's out, and so are the grills. It's time to send out invitations to your first of many outdoor gatherings this Summer! If you don't have a yard for entertaining, try your deck or rooftop. If your rooftop is slanted or your deck doesn't exist, find an obliging local park.

When you start pulling everything together, don't forget the string lights (or white candles) and don't forget the music! I've got you covered on the latter.

Introducing "Today's Cook-Out," a feel-good collection of contemporary tunes to lend a care-free air to your Summer get-together. You'll recognize a few of the artists on this list, including Mat Kearny, Macy Gray, and Ingrid Michaelson, but most of this collection is music from bands you'll rarely if ever hear on the radio. So, I hope you'll enjoy discovering some new bands! Half of the songs in this set are my "favorites," but I've disciplined myself enough to just mention this handful:

• "Give a Little Love" by little known The Mostar Diving Club, track #7. After hearing this song at the conclusion of an episode of "Castle," I spent an hour or so listening to this group and I love them!
• "Blue Skies" covered by the quirky Danni'elle Gaha, track #20. Just her voice and a bongo drum. So cool.
• "Wishful Thinking" by The Ditty Bops, a female duo with a vintage carnival-esque sound, track #22.
• "Cape Cod Kwassa" by the increasingly popular Vampire Weekend, track #23. No matter where you are, this song will transport you to the beach.
• "Ho Hey" by The Lumineers, track #24. Many thanks to the Bing commercial for introducing me to this free-spirited little number.

As always, newly introduced playlists such as this one can be streamed directly from the Eats and Beats homepage on the right-hand menu, the Eats and Beats Music Playlists Page, or on Grooveshark where you can edit the playlist as you please! 

A Refreshing Take on Entertaining (From "It's Just a Dinner Party")

For those of you who're loyal enough to have been waiting for another post (since it's been nearly a week since my last,) thank you! I have been sick, sick, sick, but I'm happy to report that it seems as though things are looking up. *knock on wood* Shawn has been more than awesome about taking Kate for me and even took time off from work to be home on a particularly bad day. Kate had so much fun with dad while I was in bed, that I don't know if I'll ever be quite enough to make her totally happy again. Such an awesome guy.

Anyway, one bright point of the past week came to my doorstep wrapped in a bright pink envelope! An old friend of mine, Cheryl, sent me a great little book on entertaining called "It's Just a Dinner Party" by Ron and Julie Malloy. So thoughtful! Of course I haven't gotten very far into the book, but I wanted to share some of the thoughts from the book that I found to be so grounded and very refreshing.

"It is our goal to illustrate that entertaining shouldn't be intimidating, and that it can be a tremendous source of joy."

What I love about the book is that it brings perspective to what the real goal of entertaining is. It's not to impress or intimidate your guests, or to stretch yourself to the breaking point making everything perfect, but to create an opportunity for friends and family to enjoy a shared experience and enjoy each other's company! I also love that their approach pretty much entirely revolves around their guests. When planning they ask themselves questions like "What type of party suits them," and "Where would [the] guests like to be?" Also, I love how they assure you that entertaining can be done by people with full-time jobs, not just housewives with enough free time to whittle their own wooden place-card holders.

Beyond their fantastic perspective, they give lots of super helpful tips that I have not found in other, more typical books on entertaining. Tips like:

• Buy extra ice.
• Hot rooms make people sleepy.
• Your guests are more valuable than your crystal.
• Don't stretch yourself too far financially.
• Honor yourself and your own personal style.
• Remember that in order for your guests to be happy, you need to be happy.
• Stick with natural, simple foods.
• Clear a section on your kitchen counter for dirty dish stacking.

Thanks a million, Cheryl! I'm so inspired and can't wait to start practicing some of what I'm reading!

William of Orange Water

Unless you're a historian or a particularly smart smarty-pants, you're probably wondering why my St. Patrick's Day drink is called "William of Orange Water." It has to do, once again, with the Irish flag. A brief history lesson for you from the beloved Wikipedia on King William III, who was also known as William of Orange, and the meaning of the flag:

"The green pale in the flag symbolises Irish republicanism dating back to the Society of United Irishmen in the 1790s. The orange represents the minority who were supporters of King William III, who was of the House of Orange and originally the Stadtholder of the Netherlands, had defeated King James II and his predominantly Irish Catholic army at the Battle of the Boyne in 1690. His title came from the Principality of Orange in the south of France that had been a Protestant bastion from the 16th century. It was included in the Irish flag in an attempt to reconcile the Orange Order in Ireland with the Irish independence movement. The white in the centre signifies a lasting truce between the two cultures and a living together in peace. "

Wake up! Not mind-blowingly interesting, I know, but I thought I owed you an explanation. I do love that the white represents peace between two once-conflicting parties.

Anyway, this water recipe is pretty tough. Ready?

................................

William of Orange Water

Ingredients:

Lots of ice

Cold filtered water

1 pretty naval orange, sliced evenly

Directions:

Fill a clear pitcher halfway with ice. Add lots of water. Add orange slices, arranging some between the ice and inside walls of the pitcher for looks. 

................................

That's it! Honestly, it's simple touches like this that make something special. The majority of the time when when have guests over, I just serve water dressed up a bit. Refreshing and subtle flavors like fresh orange enhance rather than compete with the other flavors in the meal.