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Posts Tagged ‘kitchen control freak’

Thank you so much for coming! Welcome to today’s meeting! Sit, sit! Grab some coffee and a donut! But there’s no time to chat – although I do really like what you’ve done with your hair today – because we need to get Down To Business.

Today’s session of the Party Planning Committee is tasked with – surprise! – planning an upcoming party! A dinner party. Which I may have extravagantly set in motion with great enthusiasm and little thought to execution.

Here are the particulars: It takes place in two weeks. We will have eight adults and seven children, all under age six. Well, the children are all under age six; the adults are all under age 40.

That wasn’t a lot of particulars, I guess. Let’s see if I can add some Complicating Factors:

Complicating Factor #1:I do not in fact have enough seating for eight adults and seven children. I have twelve chairs and two tables. One table seats six or eight, if we expand the table. (Complicating Factor #1.5:If we expand the table, we cut into a doorway. Complicating Factor #1.75: If we expand the table, then that table seats eight and the other table only seats four.) The other table seats six people, but it is in my dining room, on my fancy carpet, which is my way of saying I don’t really want the kids to sit there.

Oh! I also have a small child’s table, with four child-size chairs. So maybe we can set up the younger crew (all around age three) at that table, and then hope that the bigger kids are less messy? That is asking too much, I know.

Okay, maybe this isn’t as complicated as I thought. That’s really my main concern: the seating.

So! Here is my proposed solution: FINGER FOOD.  My idea is that I make a bunch of appetizer-y food that people can eat easily while standing. Well, except for the kids. They will sit at a table, preferably NOT the table on my good carpet.

Complicating Factor #2:My husband doesn’t like appetizer-y dinners because he feels like they aren’t substantial enough to count as a meal. Which I 100% understand.

Complicating Factor #3: We don’t have a ton of counter space, so I am a little concerned about displaying everything. I will need some space to work and cook (space that people STAY OUT OF because I cannot deal) and then there will be serving space. We obviously have the two tables for serving space, but we also have a big kitchen island. When I have people over, I often set up the food on the island, buffet style. I don’t know if I would feel that comfortable with people eating so near the food preparation portions of the kitchen, but perhaps that cannot be helped; and maybe I just need to really be on top of my Advance Preparation game.

Oh, and here’s a possibly-not-but-I’ll-include-it-anyway Complicating Factor #4:The same group attended a dinner party at the house of one of the other couples and it was AMAZING. Not only do they have a stunningly beautiful house and kitchen, but the food (chicken parmesan, for fifteen people!) was delicious and photo-worthy. So I feel some pressure to not disappoint this crowd. I mean, our house is what it is (you KNOW that I am already wringing my hands about the fireplace) but the food/experience could be good or great or absolutely dreadful.

Now that you are properly briefed, our charge is to plan a menu that meets the following criteria:

  1. Easy to eat whilst standing up.
  2. Easy to (mostly) make or prepare in advance. I’d like to be Actively Cooking as little as humanly possible.
  3. Substantial enough to count as a meal.

My initial thought is that we do it up Tex-Mex style.

Drinks:I think I have this covered. I am going to make a couple of pitchers of limeade margaritas and buy some Corona and some Dos Equis and maybe also have a couple bottles of wine on hand (these people are drinkers!) and call it a day.

I don’t have any margarita glasses, so maybe I will find some cheap plastic ones – although an initial search turns up far too many plastic glasses for my needs; perhaps I will find some mediocre glass ones? Perhaps the Dollar Store has some options?

Food:

We will definitely do guacamole and salsa (either this one or this one or possibly both because I am a masochist), because I have made them before and because chips and dips are the ultimate finger food. I will have many bags of chips available for snacking.

For the “main meal,” I am strongly considering Taco Pizza, which is easy, something I’ve made many times before, and delicious. I’m envisioning one (or two?) large sheet pan pizzas that I can cut into squares for easy eating. The main problem is that I can’t really make it in advance. I can make the partsin advance, but I don’t want to assemble too early for fear of soggy crust.

Perhaps that will help my husband and his ilk feel more like we’re eating a meal?

In any event, I would also like to have some other appetizer-y things as options. I have been collecting some recipe ideas, non of which I have ever made before which is HELLA RISKY. Here’s what I’m considering:

Taco Cups:https://www.dinneratthezoo.com/taco-cups/ or https://www.tasteofhome.com/recipes/mini-phyllo-tacos/

I am kind of thinking these would be for the kids. And they can have whatever else they want, but I would cook these first and feed them mainly to the little ones.

Pros:

  • They sound easy enough.
  • I can use the same ingredients I’m using for the taco pizza.
  • They are small and child-sized.
  • Doubled, the recipe makes enough that grown-ups can have some too.

Cons:

  • I have never made these before, and so I have no idea if they are actually good or easy or anything about them.
  • I can’t imagine Carla eating these, although maybe she’ll eat the meat out of the cups.
  • I’ve never worked with wonton wrappers before (well, not since I made crab wontons with my mom a million years ago).
  • I am suspicious about wonton wrappers being a good accompaniment for taco meat.

 

Taco Pinwheels:https://www.pillsbury.com/recipes/taco-pinwheels/f55a4f16-0eb5-4a9d-ac5b-d75cd03b7ab7

Okay, this is my alternative to taco cups. For the kids, because they are way too similar to taco pizza. Unless I want to swap out the taco pizza for these instead… Hmmmmmm….

Pros:

  • They seem SO EASY.
  • I can use the same ingredients I’m using for the taco pizza.
  • They are small and child-sized.

Cons:

  • Not sure about prepare-ahead-ability with these guys…
  • Too similar to taco pizza to be an extra option for the grown-ups.
  • Carla will definitely not eat these.

 

Taquitos:https://www.foodiecrush.com/chipotle-chicken-taquitos/. or

https://www.twopeasandtheirpod.com/black-bean-cheese-taquitos/ or

https://www.howsweeteats.com/2019/02/taquitos/

Pros:

  • Each of these recipes sounds delicious.
  • None of our guests are vegetarian, but if I made the black bean and cheese taquitos, it would be nice to have a non-meat option.
  • They are PERFECT for eating while holding a plate.

Cons:

  • I have never made these before.
  • I don’t know if they would be good cold/cool… and I really don’t want to have something in the oven Every Second. I have never before this moment envied people whose kitchens have two ovens, but here we are.
  • I have no idea if I can prepare these in advance. Ideally, I’d make them a week before and freeze them but… I don’t know if that’s possible.

 

Tex Mex Shrimp Wonton Biteshttps://www.com/light-tex-mex-shrimp-bites-recipe/

Pros:

  • These sound good and almost fancy.
  • They would be easy to eat.
  • I could serve them cold.

Cons:

  • Once again, I’ve never made these before. But I am going to continue listing it as a Con because it is.
  • Again with the wonton wrappers (although they “go” better with shrimp than they do with taco meat, in my mind).
  • Could I assemble these in advance? And, like, how farin advance? Okay, I actually read the recipe and it definitely says you can assemble them in advance… But it doesn’t specify how far in advance. I would guess I could do the wonton cups a day before and then fill them up right before the party. Sounds like a last-minute frenzy, no?
  • Does everybody like shrimp? I feel like it’s a regular-enough feature at parties and buffets that it must be something most people like.
  • SHRIMP IS EXPENSIVE. If I decide on these, I will definitely be keeping an eye out for sales.

 

Tex Mex Shrimp Cocktail:https://www.com/recipe/tex-mex-shrimp-cocktail

Pros:

  • What is it about shrimp that makes something seem fancy? This must be a very individual perspective, right?
  • Again, easy to eat.
  • Again, easy to serve cold.
  • Seems like I could easily prep these in advance. I might not include the avocado, because of browning purposes (although the lime juice might help… I wouldn’t really want to risk it).

Cons:

  • I’ve never made these before.
  • Does everybody like shrimp? I feel like it’s a regular-enough feature at parties and buffets that it must be something most people like.
  • SHRIMP IS EXPENSIVE.
  • I would definitely need little cups/dishes to hold this.

 

Mexican Corn Couscous Saladhttps://www.delish.com/cooking/recipe-ideas/recipes/a48350/steak-skewers-with-mexican-corn-couscous-salad-recipe/

Note that I would only be making the salad portion of this recipe, NOT the steak skewers. Steak skewers are waaaaaaay outside my comfort zone.

Pros:

  • I could make this in advance.
  • This would be good served cold/room temp.
  • It would be nice to have a(nother) vegetarian option.
  • It has some  vegetables in it, which would be nice alongside all the meat/carbs.

Cons:

  • I’ve never made this before.
  • Corn and couscous salad does not seem like a particularly stand-while-you-eat friendly food.

 

Black Bean Souphttps://www.delish.com/cooking/recipe-ideas/recipes/a55504/easy-black-bean-soup-recipe/

Pros:

  • I could make this very early in the day, which would help ease the pressure a bit.
  • It would be nice to have a(nother) vegetarian option.

Cons:

  • I’ve never made this before (although the recipe sounds verrrrry straightforward).
  • I would have to buy some small soup bowls/cups for people to eat this out of, because it’s obviously not a stand-and-eat kind of thing.
  • It’s not a particularly exciting food. I mean, if you told me you were serving black bean soup, I’d raise my eyebrows and utter a short, “Mmm!” but I wouldn’t be rubbing my hands together in anticipation or anything.

 

Should I scrap all these ideas and have a very simple Taco Party? Gimme Some Oven has a really good carnitas recipe that I can make in the crockpot… and I can make ground beef taco meat… and a side of black beans… and have all the toppings/shells out for people to make their own tacos…

Pros:

  • Easy.
  • Known quantities, since I’ve made them before.
  • Delicious.

Cons:

  • I know, I know; everyone loves tacos. But I’ve served them before at so many dinner parties (including to one-third of the guests coming to this party – not just beef tacos but the carnitas, too) that it feels so DULL.
  • I am already cringing at all the shredded cheese and lettuce and bits of tortillas that the kids will get all over the place.
  • Nearly impossible to eat while standing. The kids are going to sit no matter what (where though???). But there’s no place for ALL the adults to sit at one time, which would make some people feel left out.
  • I am fretting about how to keep the meat and beans hot. I could just leave everything in the various pots, but that looks so… unfestive. And I am not interested in acquiring chafing dishes.

 

Okay, Party Planning Committee. I am beginning to get mildly hyperventilatey at the enormity of this responsibility. So I have important questions for you to address:

  • No way am I making ALL of the above. I’d like to do one main, one kid option, one additional appetizer (or maybe two???), and the guacamole and salsa. What should I choose?
  • Am I crazy to do this at all? Maybe I just need to call and cancel. Initially, my husband and I had a misunderstanding about this dinner party, wherein I thought he was as gung-ho as I was, but in fact he thought we were having people over in the warm weather months when we could throw everyone outside, and he is concerned that our house just isn’t big enough for all these people. Which has ME worried that our house isn’t big enough for all these people. I mean, we don’t even have enough CHAIRS for Pete’s sake, maybe that is a Big Fat Red Flag waving at me to CANCEL ALREADY.
  • Am I overlooking something really wonderful and simple and perfect? I have considered something like Tex-Mex deviled eggs, but I a) hate eggs and b) have never made these and c) would refuse to taste them, so wouldn’t be able to tell if they were good or not. Ceviche, while fancy-seeming, is a no-go as well because I hate raw fish. And anything (besides salsa) that has tomatoes as a main ingredient is out because I hate tomatoes.
  • Is it okay for me to buy disposable dinnerware? Aside from the moral issue of using materials that will either become landfill/whale poison or will loiter in a recycling bin somewhere before becoming landfill/whale poison, which I am feeling quite acutely, is it a turn off, as a guest, to have to eat from plastic dishes? I don’t know if I have enough dishes to feed all the people I’m inviting (ANOTHER RED FLAG?!?!) although I am pretty sure I could scrape something together. But it would also be MUCH easier and would contribute to the appetizer-y vibe if I got something like this set of plastic appetizer plates and bowls and mini flatware.
  • WHAT IN THE NAME OF TACOS AM I GOING TO SERVE FOR DESSERT? Maybe this is something I can turn over to the guests when they ask what they can bring… although I’d love to make these tres leches cupcakes and you know I like Total Control over the food I serve.

 

Okay, Internet Party Planning Committee: ACTIVATE! Tell me what to do. Or, better yet, please send emergency catering services.

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Halloween is not even a week in the rear-view and I’m already dashing headlong into Thanksgiving preparations! It’s coming up in two weeks, people! This is not a drill!

This morning in a fit of… something, probably lack of desire to exercise… I took down and put away all the Halloween decorations and replaced them with my meager Thanksgiving decorations.

I love decorating for the season, and I really enjoy Fall Décor specifically, but I have a very hard time paying $25 for a wooden pumpkin, even if it’s handpainted, and even if I really like the pumpkin and pine for it each year at this time. Oh well. I keep it in my Etsy shopping cart for annual admiration, hoping each year that the shop will have a massive sale and I’ll be able to get it for $10.

You know who has surprisingly good seasonal décor? Michael’s, that’s who. I usually spend a morning in early fall, or, as seasonal buying seems to begin earlier and earlier each year, in early summer, wandering through Michael’s, admiring the stuffed scarecrows and fabric owls and tabletop gourds. Would my life be vastly improved by tabletops gourds? Probably not, but I imagine them in my life just the same.

(photos from Michaels.com; although they are all on DRASTIC sale they are not available online and very possibly not available in store either; cute nonetheless)

I don’t really know what more I NEED, by way of fall decorations. I have a plain orange pumpkin that I use to bridge the decorating gap between Halloween and fall. I have a table runner with leaves. I have a small wooden pumpkin. I have a small wooden “gratitude tree” from which Carla hangs little paper leaves on which she’s written things she is thankful for. I have a wooden welcome sign for my front door in the shape of a leaf. I removed the jack-o-lantern faces from the pumpkins, so they are sitting on the front stoop, pretending like they were meant to be fall pumpkins and not Halloween pumpkins. I have two or three ceramic leaf bowls that I can never really figure out how to incorporate; they are not quite deep enough to be candy dishes, so I think I generally use them to hold cashews or pistachios when we have Thanksgiving guests. I have a plastic Thanksgiving plate and bowl for Carla, although she may be too big for them. I saved the fall window clings from last year. I have some small wooden leaves that I don’t know how to use – but I’ll find a way, mark my words; I used small wooden pumpkins on all the windows for Halloween and they are fall-ish enough to stay through Thanksgiving.  I have a couple of fall hand towels.

It sounds like more than it is.

Oh! I also have a handful of colorful cloth leaves that I usually toss onto the Thanksgiving table. But this year, I used putty to stick them to my kitchen walls.

I don’t know if I love it; give me a day or so to think about it. (Who am I kidding? Now that they are up they aren’t coming down unless the putty gives up and they fall off themselves.)

What else could I possibly want, right? Especially because I am picky about decorations. I don’t like anything that’s made out of that scratchy material – what is it, sisal? I don’t like anything with words (my “welcome” door sign notwithstanding). I don’t generally like turkeys or pilgrims. Really, I’m a leaf and pumpkin girl, and I tend toward wood. And there are only so many wooden leaves and pumpkins a person can scatter about her house without feeling like they’re closing in.

It’s not just the decor that has me in a frenzy; it’s the food. Thanksgiving is so early this year! My parents arrive a week from Friday, which is very exciting but also makes me feel a little panicked. I need to come up a meal plan for while they’re here. The one thing I know for sure is that we’ll have this chicken, mushroom, and wild rice soup for dinner the night before The Big Day. At least I have already ordered my turkey – which reminds me, I need to call and request that my turkey arrive a day earlier; DONE. – and I have dusted off my Thanksgiving Timeline. That helps a teeny little bit. I can’t really do much more until my first round of Thanksgiving shopping.

I am feeling a little bit devil-may-care this year about the food. If you know me at all, you know that I am a Huge Kitchen Control Freak and do not like anyone else in the kitchen with me. But I am also realizing that I don’t actually like any of the food on Thanksgiving – except for the garlic goat cheese mashed potatoes and gravy, which I make by the bucketful – so why should I care so much about working myself to exhaustion while insisting on making the entire meal without ANY help from my family lovingly preparing it all on my own? My mother and father both like to help. Why not let them? Such a novel idea! However, jury’s still out on whether I will actually be able to turn over the reins.

While I am throwing Thanksgiving caution to the wind, I am also contemplating doing things differently. Perhaps if I made a pie I actually like – apple, maybe! or a fall version of this plum torte that I have been dreaming about since I made it this summer – I would enjoy pie! Maybe if I made some sort of wonderful Brussels sprout recipe or a delicious mushroomy mac and cheese, I would be able to fill my plate with more than my traditional pile of mashed potatoes and a slim slice of turkey!

This is not new; I have contemplated doing things differently in the past and then stuck with our family traditions. Therein lies the problem, of course: our traditions are so ingrained beloved that we’re not going to change them. Which means that I wouldn’t be lessening the cooking load at all. I am still going to have to make dressing, because it’s my husband’s favorite. I am still going to have to make pumpkin bars, because people want something pumpkin-y at Thanksgiving. And I don’t know that I have enough bandwidth – not to mention enough oven space – to add something else to the mix.

So probably all this wild and reckless and altogether deviant thinking won’t go anywhere, and I’ll do what I’ve always done. It’s fun to think about, though.

The one shake-up I am contemplating that stands the best chance of actually happening is the gravy. I love gravy so very much. And the last time I made it, it was amazing. It was this deep mahogany elixir of the gods that I would have been happy to drink by itself. But it’s finite, you know. And you have to share it with the other people at your Thanksgiving table.

So I’m wondering if I might try to make some gravy in advance. I keep seeing suggestions for doing this, and it doesn’t look terribly hard. I mean, you have to procure chicken or turkey parts/carcass in advance, which troubles me a little. But I could probably buy some chicken wings or legs for not too much money and roast them for the gravy. And I would still make gravy on Thanksgiving Day, don’t you worry. This plan is designed to produce EXTRA gravy, not less work. I want to be eating mashed potatoes and gravy well into December, is what I’m telling you.

Well, I have a little time left to fit it into my Thanksgiving Timeline. If it works out, I’ll let you know.

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