Tex here, and while I still may not be doing a whole lotta cookin', that's about to change. There are par-tays on the horizon. The first is this weekend with my son's graduation party. Next weekend I'm hosting a bridal shower for my daughter. Then there's the big kahuna--the wedding. You know, like the biggest party ever.
First, party planning--at least for a special occasion--takes some thought. Are you kidding me? I don't have time to think these days. But I forced my brain cells into over time.
For the grad party, we're talking some adults and LOTS of kids. And since this grad is a boy, my train of thought went to those carnivore-esque hollow legs. That meant there had to be meat on the menu. Hamburgers? Done it. Sloppy joes? He doesn't like them. Rolling my eyes, I glanced at my smoker.
That's the ticket. I'll smoke several pounds of brisket. You can see how I do that here.
Now if we're having barbeque, then we gots to have at least one traditional side. For me, that would be potato salad. But grad-boy has no sense of taste. He doesn't like potato salad. Mashed potatoes? At every meal. But put 'em in a salad and, well...you get the picture. So I'll rustle up some pinto beans. Which works out better for me anyway. I simply put everything in the pot, and let the stove do all the work while I work on other stuff. Hmm...I would have sworn I shared my bean recipe, but I can't find it anywhere. Guess that's a post for another day.
Aside from all the barbeque fixins--bread, onion, pickles, and jalapenos--we'll round things out with a veggie tray, chips, salsa, maybe some guacamole, and chocolate cupcakes.
A manly meal if I ever saw one.
So now we shift gears to the feminine crowd of a bridal shower. A brunch no less. Do guys even do brunch?
Since the brunch isn't until 11, I thought some people might be more interested in lunch, so I wanted to cover all the bases.
I knew I wanted to make these Lemon-Blueberry Cupcakes I saw on a certain Food Network show. And since my daughter's colors include blush and pale yellow, I thought they'd be perfect. But cupcakes don't exactly scream brunch. In reality, they're just calling to me:-)
In the end, the menu rounded out with quiche (not sure which kind yet), a strawberry-spinach salad , vanilla scones, and a fruit tray (with that totally awesome dip that only consists of cream cheese and marshmallow cream. Who knew that those two ingredients mixed together would only make the fruit a formality? Gimme the bowl of dip and a spoon:-). Another one of the hostesses is whipping up some chocolate-raspberry treats that will bring the whole menu together. Yum!
Okay, so I've told you about my party plans, how do you put together a menu for your next shindig? Consider your guests (or guest-of-honor). What do they like or dislike? Any allergies? My son-in-law-to-be is allergic to almonds. There will be no almond paste or almond extract in anything at the wedding.
Now that you have the menu, how do you want to serve? Buffet style (my personal preference) or sit-down meal? Is it casual or do you want things a little more formal? The grad party will definitely be informal--buffet, yes, but with school colors. red and black.
The shower will also be a buffet, but with a shabby-chic aura. Crystal and burlap. Flowers. Tones of yellow and blush.
As always, you want to keep the senses in mind. You want a treat for the eyes, music that fits the mood of the party. For the shabby-chic theme, I might have some bluegrass or dulcimer music playing softly in the background. What are your guests smelling when they walk in the door? Bleach? Roasted garlic? No, you want the fragrance to fit the mood. Whether it's the smell of the food or a candle, make sure the aroma doesn't detract or offend.
You're turn now. What do you think about when you're planning a party? Tell me about the last party you threw.