Happy Day! I'm featured on Two of my Favorite Foodie Sites!

I am so very excited to have been featured on two of my favorite foodie sites recently. I am relatively new at food blogging and am honored that my recipes and thoughts are finding their way into homes across the globe.

The first site I hope you find your way over to is Food with Kid Appeal. She featured my post "Simple Chilled Gazpacho, Give A Kid A Straw"  as part of her series on 'How to Get Your Kids to Eat Healthy Foods'. FwKA has been one of my favorite sites and resources since I started blogging. Jenna's blog is a wonderful resource for parents and caregivers who have picky eaters or just want to feed their family a variety of healthy foods.

I'm also thrilled to be on Hip Pressure Cooking.com  with my Sante Fe Style Stacked Enchiladas  recipe.
I love love love my Kuhn Rikon Swiss Pressure Cooker and use it several times a week for lightning speed dinners that lock in the nutrients and flavour of the food far better than traditional cooking. Hip Pressure Cooking is a very inspirational website for all things pressure cooker!

As I compile more recipes I hope to have a page dedicated to pressure cooking on Simply Healthy Family. I think everyone should own a pressure cooker, it's a busy mom's DREAM!

Thank you to everyone who reads my blog and leaves such sweet comments. I truly appreciate the time it takes to read, comment and hopefully try a recipe or two. I truly hope that more and more people will read this blog and be inspired to have a healthier home!


Happy Sharing!!!

Ask the Internet: Inexpensive Holiday Wines?

Greetings, sweet readers! Today's post comes from a CHG Facebook discussion a few weeks ago.

Q: With the holidays fast approaching, we'd all like to imbibe a bit. So, what are your favorite inexpensive wines?

A: While Trader Joe's house brand, good ol' Three Buck Chuck, is always a hit, Indaba's Sauvignon Blanc has really become a recent favorite. It's flavorful without hitting you over the head, and I can usually find it for around $8 a bottle.

Readers, what about you? Lettuce discuss some boozery.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Guest Post: Pressure Cooker Black Bean Soup Recipe

Joy Manning is senior recipes editor at TastingTable.com. She blogs at OysterEvangelist.com. She enjoys all things cheap, healthy and good from her home/office/test kitchen in South Philadelphia.

I may be five-years-married and in my early-middle 30s, but I am having a crazy hot love affair: 252 degrees Fahrenheit, to be exact. That’s the temperature at which water boils—way hotter than the usual 212—inside my pressure cooker.

Some pressure cooker enthusiasts are keen on the fact that things cook in about one-third of the usual time under pressure. True, but for me the allure lies in its ability to produce slow-cooked flavor in a hurry. The pressure cooker happens to work magic on some of the inexpensive ingredients we all know can be made to taste amazing over the course of an hours-long braise—dried beans, beets, cheaper cuts of meat like brisket and pork shoulder—in almost no time flat. And contemporary models are so tricked out with safety features, there is absolutely nothing to fear.

This recipe for black bean and chipotle soup hits the table in 45 minutes. And 30 of those minutes are completely inactive: While you wait for dinner, have a glass of wine and watch the Daily Show on DVR. It is the absolute best black bean soup I have ever made, not just because it uses 90 percent pantry staples or the fact that it’s vegan, but because the slow cooker manages to intensify and meld flavors better and faster than seems imaginable until you use one.

As kitchen gadgets go, pressure cookers are pretty inexpensive and they’re so great at dinner on the fly you’re bound to save a bundle on take out. Get yourself one, and start with this soup that I promise will become a staple:

~~~

If you like this recipe, you might also enjoy:

• Black Bean Burrito Bake
• Black Bean Salad with Fresh Corn
• Curried Chickpeas and Black Beans

~~~

Black Bean and Chipotle Soup
Serves 4 to 6

1 tablespoon canola oil
1 medium onion, diced (about 1 cup)
2 medium celery stalks, diced (about ½ cup)
1 small carrot, diced (about ¼ cup)
1 tablespoon cumin
1 teaspoon salt
3 garlic cloves, minced
1½ cup dried black beans
8 cups cold water
1/2 to 1 cup raw cashews
1 cup boiling water
1 to 2 chipotle in adobo sauce(depending on your heat tolerance), plus 1 to 2 tablespoons adobo sauce
1 tablespoon tomato paste
Juice of ½ lime
¼ cup chopped cilantro

1) In a pressure cooker, combine the oil, onion, celery, carrot, cumin and salt and cook, stirring frequently, over medium-high heat until the vegetables soften, about 5 to 8 minutes. Add the garlic, and cook until fragrant, about 30 seconds.

2) Add the black beans and cold water and lock the lid shut. Bring to high pressure over high heat, and then, once high pressure is achieved, reduce your heat to medium, as low as you can while still maintaining a steady hiss from the pressure-release valve. Cook under pressure for 30 minutes. Use the quick-release button or allow the pressure to come down naturally.

3) Meanwhile, cover the cashews with the boiling water and allow to stand while the bean soup cooks. In a blender, combine the cashews in their soaking water, the chipotles and adobo sauce, the tomato paste and 1 ladle full of cooked beans from the pressure cooker. Blend on high until a smooth puree has formed, about 1 minute. Whisk this puree back into the soup.

4) Stir in the lime and cilantro and season with additional salt if necessary. Serve immediately, or freeze for up to three months.

Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
Four servings: 438 calories, 14.2 g fat, 19 g fiber, 21.9 g protein, $1.13
Six servings: 292 calories, 9.4 g fat, 12.8 g fiber, 14.6 g protein, $0.80

Calculations
1 tablespoon canola oil: 124 calories, 14 g fat, 0 g fiber, 0 g protein, $0.08
1 medium onion, diced (about 1 cup): 46 calories, 0.1 g fat, 1.5 g fiber, 1 g protein, $0.25
2 medium celery stalks, diced (about ½ cup): 11 calories, 0.2 g fat, 1.3 g fiber, 0.6 g protein, $0.36
1 small carrot, diced (about ¼ cup): 25 calories, 0.1 g fat, 1.7 g fiber, 0.6 g protein, $0.10
1 tablespoon cumin: negligible calories, fat, fiber, and protein, $0.05
1 teaspoon salt: negligible calories, fat, fiber, and protein, $0.01
3 garlic cloves, minced: 13 calories, 0 g fat, 0.2 g fiber, 0.6 g protein, $0.18
1½ cup dried black beans: 1022 calories, 3.9 g fat, 67.3 g fiber, 68.6 g protein, $0.75
8 cups cold water: negligible calories, fat, fiber, and protein, FREE
1/2 to 1 cup raw cashews (calculations are for 3/4 cup): 470 calories, 37.3 g fat, 2.8 g fiber, 15.5 g protein, $1.95
1 cup boiling water: negligible calories, fat, fiber, and protein, FREE
1 to 2 chipotle in adobo sauce, plus 1 to 2 tablespoons adobo sauce: 20 calories, 1 g fat, 1 g fiber, 0 g protein, $0.37
1 tablespoon tomato paste: 13 calories, 0.1 g fat, 0.7 g fiber, 0.7 g protein, $0.05
Juice of ½ lime: 5 calories, 0 g fat, 0.1 g fiber, 0.1 g protein, $0.12
¼ cup chopped cilantro: 1 calories, 0 g fat, 0.1 g fiber, 0.1 g protein, $0.25
TOTAL: 1750 calories, 56.7 g fat, 76.7 g fiber, 87.7 g protein, $4.52
PER SERVING (TOTAL/4): 438 calories, 14.2 g fat, 19 g fiber, 21.9 g protein, $1.13
PER SERVING (TOTAL/6): 292 calories, 9.4 g fat, 12.8 g fiber, 14.6 g protein, $0.75

Rice Pudding All Around The World

When I was growing up Rice Pudding was a very common dessert in our home. My 3 brothers and sisters and I all thought we were really getting a special treat since it was so sweet and delicious. The truth about Rice Pudding is that it is a sweet dish that goes way back in time and all over the world. I think that this has to do with the fact that it is obviously cheap and rice is readily available almost everywhere and most importantly, it's simply sweet. We usually had our rice pudding served with left-over rice and cold milk mixed with a bit of brown sugar and raisins. My kids really love this simple dessert just like we did when we were little.

Most people cook up their rice pudding in a pot with milk and add spices and serve it hot. I thought this was funny since I always thought of it as a last minute treat made from leftover rice. Simply add milk, raisins, cinnamon and sometimes vanilla and Voila dessert is served. When it is chilly enough here in Phoenix, we just warm it up for a few minutes in a pot. I've discovered recently that Brown Jasmine Rice makes an excellent Rice Pudding. The leftover Jasmin rice holds up well and has a nice mild flavour. If you use long grain rice it will produce a pudding that is slightly drier and chewier than one made with a short grain rice. It's a personal preference I suppose.




The Way We Like It:

1 cup cooked  Brown Jasmine Rice
2 cups milk
1 teaspoon Tahitian Vanilla
1 teaspoon cinnamon
1 tablespoon brown sugar

Mix, serve hot or cold and let the nostalgia comfort you



I did a little research and found it very interesting how many variations there were across the globe.



All Around The World:

In Italy ~  'Budino di Riso',  made with milk, eggs, raisins and orange peel


In Costa Rica ~  'Arroz con leche', made with milk, condensed milk, butter, sugar, nutmeg, cinnamon, cloves, and vanilla


In Scandanavia and the United Kingdom Rice pudding is a long standing Christmas tradition. Made with dried fruits and nuts and spices such as cinnamon, nutmeg, mace and vanilla.
 
In the colder countries;  Norway, Finland, Sweeden and Iceland Rice Pudding is a common dish served hot with butter and sugar to warm ones body and spirit.

Veggie Might: Fast, Easy Soup for Sick Vegetarians

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

Happy belated Thanksgiving, Gentle Readers! Hope your festivities were fun and delicious. Mine were joyous and pie-filled, just as I dreamed they would be.

My body is reacting to all the friendship and gratitude by purging any built-up toxins through my facial orifices. Translation: I have a cold. And this cold wants soup.

A while back, reader and all-around good sort Chris wrote in to ask “When vegetarians/vegans are feeling under the weather, what sort of comfort foods do they like? I would love to learn how to make a flavorful broth (maybe something with ginger and onions, good for colds?) to help my sick veggie buds.”

Chris, first let me apologize for taking so long to get to your request, but as they say, necessity makes us get off our arses when we’d rather lay on the couch and watch Mythbusters reruns. Secondly, you’re a good friend.

I’ve found that most people (and plants) don’t like to eat much when they’re feeling peaked, and, as your spokesveg-in-residence, vegetarians and vegans are no different. A no-fuss soup of broth is soothing on a sore throat; noodles and one or two vegetables add a little substance.

If you are nursing someone else, like to prepare ahead for emergencies, or are strong enough to chop through the rheum, make your own Homemade Vegetable Stock for a healthy, inexpensive recuperative concoction.

If you need sustenance immediately and haven’t the strength for washing carrots, go canned broth or bullion. There is no shame, only sodium, which drinking lots of fluids will take care of. Since this cold hit right after a major holiday, my freezer was empty, and I reached for vegetable bullion cubes.

You may have noticed from articles past that I like spicy food, especially garlic. Good news! Garlic is great for colds. My favorite snorky-sinus soother is a garlicky broth soup with noodles and a green vegetable like broccoli, bok choy, or kale. These crucifers are high in vitamins A, C, and K and minerals manganese and folate—just what a recovering immune system needs.

Toss in a little ginger, crushed red pepper, or hot chili paste for sinus-clearing heat, and you’ve got a fast, easy soup that will put you or your favorite vegetarian/vegan back on the path to mixing with the general population.

Thanks, Chris, for writing with your query. Readers, do you have any favorite soup or comfort food recipes that pick you up when you’re feeling down? If so, sing out in the comments. And give us a shout if you have any questions or post ideas. The suggestion box is open 24-7, including holidays.

Now rest up and get healthy. The holiday food onslaught coming.

~~~~

If this post floats your boat, paddle on over to:

• Vegetarian Miso Soup
• Low-Down Curried Root Soup
• Cheap Healthy Sick: 10 Easy Nutritious Foods for When You’ve Contracted the Plague

~~~

Fast, Easy Garlic and Chili Soup with Broccoli
Makes about 3 servings

4 cups cold water + 2 vegetarian bullion cubes (“not chicken”, etc.)
OR
4 cups rich vegetable stock
3 cloves garlic, coarsely chopped
1 tsp hot chili paste or crushed red pepper flakes
2 cups broccoli, chopped (frozen or fresh)
2 oz. Korean style somen noodles (or thin noodle of choice)

1)  Pour stock or cold water into medium saucepan and set heat to high. Add garlic and bullion (if using) to pot and bring to boil.

2) Add broccoli to boiling water and cook for 2 minutes. Add noodles and stir in hot sauce. Continue to cook on high heat for 3 minutes, until noodles and broccoli are tender.

3) Ladle into soup bowls and allow to cool for a couple of minutes, breathing in the spicy broth. Feel the relief in your sinuses.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
126 calories, 2.17g fat, 4g fiber, 4.6g protein, $.52

Calculations
2 vegetarian bullion cube: 60 calories, 6g fat, 0g fiber, 0g protein, $0.62
3 cloves garlic: 12 calories, 0g fat, 0g fiber, 0g protein, $0.04
1 tsp hot chili paste: 0 calories, 0g fat, 0g fiber, 0g protein, $0.02
2 cups broccoli: 82 calories, 0g fat, 10g fiber, 8g protein, $0.66
2 oz. Korean style somen noodles: 225 calories, 0.5g fat, 2g fiber, 6g protein, $0.21
TOTALS: 379 calories, 6.5g fat, 12g fiber, 14g protein, $1.55
PER SERVING (TOTALS/2): 126 calories, 2.17g fat, 4g fiber, 4.6g protein, $.52


Fast, Easy Garlic and Ginger Soup with Bok Choy
Makes about 3 servings

4 cups water + 2 vegetarian bullion cubes (“not chicken”, etc.)
OR
4 cups rich vegetable stock
3 cloves garlic, coarsely chopped
2” piece fresh ginger, coarsely chopped
2 cups bok choy (about 1 small head), washed and chopped
2 oz. Korean style somen noodles (or thin noodle of choice)

1)  Pour stock or cold water into medium saucepan and set heat to high. Add garlic, ginger, and bullion (if using) to pot and bring to boil. Reduce heat to medium and simmer about 5 minutes to allow ginger time to infuse broth. Return heat to high and bring again to a boil.

2) Add bok choy to boiling water and cook for 1 minute. Add noodles. Continue to cook on high heat for 3 minutes, until noodles and broccoli are tender.

3) Ladle into soup bowls and allow to cool for a couple of minutes, breathing in the fragrant broth. Take relief in your renewed breathing capabilities.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
109 calories, 2.17g fat, 1.3g fiber, 2.7g protein, $.50

Calculations
2 vegetarian bullion cubes: 60 calories, 6g fat, 0g fiber, 0g protein, $0.62
3 cloves garlic: 12 calories, 0g fat, 0g fiber, 0g protein, $0.04
2” piece fresh ginger: 12 calories, 0g fat, 0g fiber, 0g protein, $0.12
2 cups bok choy: 18 calories, 0g fat, 2g fiber, 2g protein, $0.52
2 oz. Korean style somen noodles: 225 calories, 0.5g fat, 2g fiber, 6g protein, $0.21
TOTALS: 327 calories, 6.5g fat, 4g fiber, 8g protein, $1.51
PER SERVING (TOTALS/2): 109 calories, 2.17g fat, 1.3g fiber, 2.7g protein, $.50

Simple, Fantastic Pozole!

 If only a picture could speak a million words.... is that how the saying goes?

Leftover turkey dreams about being turned into this spicy, beautiful soup. Pozole is one of my most cherished meals. I've only made it a couple of times from scratch because to make it authenticly requires a lot of prep work and an attention span that I seem to have temporarily traded in for  breaking up major LEGO disputes, tending to owie after owie and wiping noses. Basically just keeping 4 kids alive all day is my full time job right now.


As I mentioned earlier, we were lucky enough to enjoy T-Day dinner at our parents homes this year. I couldn't however pass up the opportunity for a turkey of my very own. And so roast I did. A big, beautiful, organic turkey that had a spa day treatment.  Rubbed in herbs and virgin olive oil then.....  I'll post that next, stay tuned.  Christmas turkey's are all the rage!


As I was saying, the leftover turkey possibilities were dangling above my head at night as did sugar plum fairies years ago. Pozole was numero uno on my 'must have' list this year and I vowed had no choice due to previous stated excuses but to make it simple, make it fast and most importantly not sacrificing the authentic flavour I so adore!

Mission Accomplished my Friends!

You Will Need:

2-3 cups cooked Turkey, chopped

1- 29 oz. can Hominy ( about 2 cups)

1- 28 oz. can *Enchiladas Verde's  ( green )

4 cups Organic Chicken broth

1 small yellow onion, chopped

2 cloves garlic, minced

1/4 cup cilantro, chopped

1 tablespoon Mexican Oregano ( use regular if you don't have)

sliced radishes for garnish, lots of radish!

lime wedges, lots of lime!

optional garnishes: chopped green cabbage .. mmmmm
sliced jalapenos ... oh yeah
low-fat sour cream .. for the kiddos 

Putting it All Together: 

In a large stock pot over med-high heat, saute onion for 4 minutes. Add garlic, saute 1 minute more. Add broth, stirring to incorporate browned bits. Add enchilada sauce, hominy, turkey, cilantro and oregano. Reduce heat and simmer till warmed through, about 10 minutes. Ladle soup into bowls, squeeze lime juice into.Garnish with a small handful of very thinly sliced radish ( my favorite part!), a small bit of chopped cabbage and jalapenos if your feelin feisty! Ole'!

 Ice cold cerveza optional but highly recommended!

Nope, there's nothing missing. That's it! Enjoy!

*If you'll be serving this to small children or for those of you who don't like any spiciness, I recommend Hatch's mild  Enchilada Verde sauce. Otherwise, I recommend Las Palmas Enchiladas verdes sauce.

                    

 

Guest Post: Cheap, Healthy, Good Entertaining - Hosting While Preserving Your Finances, Sanity, and Well-Being

A freelance domestic goddess and English teacher, KitschenBitsch writes about fun, frugal, and (often) retro living and cooking, though her content ranges from cooking and puns to health, society, and her significant other's hilarity in any given month.

As the holidays descend upon us like so many hungry vultures (What? Am I the only person who feels completely blindsided?), many of us will find ourselves entertaining, either hosting parties, large dinners, or maybe even housing guests overnight(s).

From Flickr's jpovey

In the past, I’ve always looked forward with excitement to any opportunity to entertain. Due to work and distance, the mister and I rarely see some of our friends. Of course, due to work we end up running around like headless chickens, and it turns out that headless chickens do not do housework. Then, as the date looms, I begin to freak out because the house isn’t clean, food isn’t waiting in the refrigerator, and I’ve realized I have multiple work or other engagements around the time of said event.

Basically, I imagine myself as a lovely hostess with trays of hors d’ouevres, flowers in the guest room, and a nicely decorated home; in reality, I shove everything under the bed, buy the $2 manager’s special florals at Kroger, and end up making the refreshments after the guests have arrived.

Luckily, I’ve found some ways to allay my freakout, and I would like to share them with you.

CARE AND FEEDING OF HOUSEGUESTS

1) Chill out. Unless your guest is a complete neatnick and you know it, don’t worry so much about the state of your house. Wouldn’t you rather be somewhere that is comfortable than in a room that looks like a museum? If you’d rather be in a museum, don’t come to my house. If you’re worrying about the state of the house and running around the entire time, you won’t be spending time with your guest and said guest may feel uncomfortable.

2) Nice amenities aren’t expensive. Want a guest to feel welcome? Leave an extra blanket, pillow, towels, a notepad, a pen, a decanter of water, and a (working) flashlight near the bed. This way, everything the guest might need is close by, and should the guest need to wander around, the flashlight can help with navigating an unfamiliar house at night, saving shins, toes, and your sleep. Don’t have a decanter? Save a juice jar, clean it, fill it with water, and invert a glass on top. Viola voila!

If your guest is couchsurfing, try to give him or her some privacy. A folding screen is great if you have one around, and the above items could be left on an endtable close by.

From Flickr's Rick

3) Keep food easy and accessible. Guests breakfasting at varied times? Have some oatmeal in a slowcooker with a topping buffet. Leave bowls of fruit on the table. Apples and oranges are cheap and crowd-pleasing, and crackers are also marked down this time of year. Leave plates, glasses, and utensils out so your guest doesn’t have to rummage.

4) Plan escape time. If you live alone and haven’t hosted before, having a houseguest could be a weird experience after a couple days. Alternately, if your houseguest lives alone, it can be stressful for him to be surrounded by people all the time. You don’t have to hover (unless your houseguest is young enough to require babysitting). Go run an errand if you need to get away, or go take a nap. It’s okay!

5) Know your guest’s expectations. Does the guest just want to spend time with you? Are there other folks in town she wants to see? Does she want to hit the museum? Ask in advance to make the visit work.

THROWING A PARTY THAT FEELS LIKE ONE WITH MINIMAL MONEY AND STRESS

1) Eat your leftovers and stockpiles in the weeks leading up to the event. This strategy serves several purposes. First, you’re going to be prepping and cooking food for an event; the last thing you will feel like doing is cooking dinner for yourself during this time. Also, eating up your fridge and freezer stockpiles makes room for the food you cook in advance. Lastly, this frees up space for the glorious leftovers you are sure to have, as well as the booze you or your guests may be chilling. And while you’re at it, wipe down the fridge shelves and door pockets. You’ll be so happy every time you see it, and you won’t shriek when one of your guests opens it to slip in a bottle of bubbly.

2) Resist last-minute additions. If you have already planned, shopped, and begun prep, do NOT drop everything to make that gorgeous appetizer you saw on The Kitchn. Cool your jets. You have enough food and you are trying to be superhost. No one will give you a cape. I promise; I have tried.

3) Have a timed list. Kris has already taught us the importance of the timetable for knocking out a holiday dinner. It’s applicable for parties too, and you should include all the tasks necessary (cleaning, dishwashing, etc.). Also, make sure you work in a good 45 minutes of chill time for yourself before guests arrive so that you can be relaxed and ready to enjoy yourself.

4) Ask two people to bring ice and have a place to put it. Unless you have an industrial icemaker, you need this whether you think so or not. You will run out of ice. It is a fact of entertaining. Also, by asking two people, if one forgets -- you still have ice! Win!

5) You don’t have to be matchy-matchy. I have tons of mismatched glassware that I use for entertaining, and I picked up 18 white appetizer plates for 29 cents a pop at the grocery store last year after the holidays. I’ve used them for a baby shower, two spa parties, and a dessert buffet. Unlike the fine china, no one has to feel bad if one crashes to the floor. Look for deals like this, or thrift some cups and plates; just clean them well. Try to stick with one color to unify the look, or pick schemes that work with pieces you already have. You’ll come out close to the price of disposables and have something you can use again and again. Or, if space is a problem, donate them back.

6) Start early with cleaning and decorating. You can also get your servingware out and ready to go days in advance. It’s one less thing on the list and will help you feel collected and ahead of the game.

7) Decorate frugally and sparsely.

From Flickr's Elin B

Tealights are the best cheap decor. You can get a bag of 100 for under $5. Put them in colored glasses, ashtrays, in jellyjars on platters -- anywhere they won’t start a fire or damage what they sit on. Dim the lights, and let them flicker for ambience. Just don’t forget the matches.

Ribbon is multipurpose and thus handy for more than decor. Craft stores often have $0.99 spools of ribbon. Tie it to chandeliers and let long strands flutter. Put bows around vases and candleholders, and tie some ribbon around a mason jar to make a nice holder for a tealight..

Flowers are a nice touch, but not necessary. Shop for flowers late the night before if you’re not looking for something particular. Lots of grocery stores mark down gorgeous flowers to move them on out, and you can get great deals. Buy several bouquets and make groupings throughout the house if they are cheap enough. No vases? Pitchers, mason jars, and glass juice bottles can make great vases, or you can float the blooms in bowls of water.

Tablecloth, shmablecloth. Use an old (clean!) sheet or two to drape the table. For an upscale look, if you have some old pillowcases in a matching or complimentary color, rip the seams down the long sides and unfold them. Lay them crossways on the table for runners that double as placemats.

8) Don’t forget the music. ‘Nuff said.

9) Dress up the outside entryway with a ribbon or something to indicate to people who have never been that they are at the right place.

10. Enjoy your guests. Don’t constantly run back and forth to the kitchen or fuss too much with things. A party isn’t just for your guests; it’s for you, too.

~~~

If you enjoyed this piece, you might also quite like:

• Cheap Healthy Party Food
• Potluck Tips to Save You Time and Moolah
• Recession Chic, Party Planning, and Me