goldie

I purchased a bag from an Asian market this summer. I really enjoyed them. There were several different flavors. The bag I bought was licorace which was more like Dutch licorace rather than American- salty and not sweet. My seven year old loved them, too.

Ok- so here's what I'm thinking: If I were to do a restaurant in my home I'd want it to match my decor except I'd rather not pay for tables quite as nice as my diningroom table for example. Also, I'd probably want to do four tops so I could combine them. That would lead me to square tables with table clothes and half way decent chairs (because who wants to sit in a cruddy chair for an hour or two?) From there I'd go to the style question- are you more an Ikea person or a Pottery Barn person? Pick one and go there for your chairs (or check out their imposters- Ballard Designs has some interesting card tables and folding chairs, Target is also intriguing). If it were me, I'd get chairs and tables that either fold or stack because sometimes you are going to want your home to be a home, too. Now, you could go to a Taylor Rental sort of thing, but the chairs seem yucky and I think that would not be cost effecient. Linens are a pain because they get stained- check out services first because there you might get more bang for your buck because they take them back dirty and then you just rent clean ones, especially if you don't have a washer and drier and don't like to iron. Then move on to the math- how many dishes and tableclothes and napkins you need is dependent on how many you serve in a given night. Also, don't forget to have an extra table and a few extra chairs for mishaps. I think it is a fun idea. We served three meals over the course of this weekend totaling up to ninety people fed. We entertain a ton and have sort of streamlined how entertaining works in our home. Fortunately, we have a big dining room and lots of chairs! For our really big groups we don't do formal seating but we are talking about getting a few folding tables and chairs. Storage is the issue. I swap out my linens, so generally I use the drycleaners or launder them myself. We have accumulated too many dishes over the years, so that isn't an issue. But we probably only entertain a total of twenty extra people a month on average, so my issues are different from yours.

I think there are many good suggestions here. As the mom of three boys with different eating styles, I can certainly respect what you are up against. I do a few things in my house that might work out well for you. I just don't buy junky food and soda- teach them how to make quesadillas or carrots and humus and you are pretty good for crunchy snacks. Often my guys eat cereal for an afterschool snack (healthier cereal). Water is big in our house mainly because those are the glasses the two youngest can reach. The food I cook for them usually has very little sugar so they don't seem to crave it. I take them to the grocery store with me (the big boys only really go in the summer, though). They participate in the planning and cooking of meals. They pick out the stuff they like and I get to teach them how to pick decent produce and meat. Also, we look at labels together. I tell them about good calories and bad calories and how to identify them and they basically have the principle that if there are a million words on the label they can't identify or pronounce then it probably isn't a good thing to put in their bodies. I think as they get older they are ready to listen to grown up food lessons. Just make them nutrition focused rather then weight loss focused. Also, we grow a garden every year and visit farmers' markets. As far as fitness goes, I have one who totally eschews team sports (he's an artist, too). But he will go on hikes, ride his bike, or go for a walk with me. Luckily for him, he is quite slender. My little athelete plays everything that has a ball. We are actually trying to get him to find activities that he can do without a team so he has stuff for life (a problem both his dad and I have had to work out). You might want to look into rock climbing groups, fencing, kayaking or canoing, or even golf for your son. These are activities a little off the beaten path that might appeal to him. My older son perceives himself as a poor athelete so it works better for him to join activities which have a later starting point because the playing field is a bit more level (ie fencing vs. soccer). Good luck and hang in there. Remember, it isn't a sprint but a marathon!

Ok- so the better question is what do you have now style-wise and do you wish to continue it? Are you going to use white table clothes or something less traditional (and who is going to launder them...)? Plates? Two seatings of twenty or just one?

I agree with the other writers who said that basically it is use sensitive. Some foods are better with fresh, others work well with dried. I also think it is a some ways a seasonal issue. For example, I'm not very interested in eating tomato and basil salad in January. Likewise, I'd just assume not eat a hearty stew which could benefit from the use of dried herbs in July. Then it becomes a chicken and egg phenomenon- which comes first- the desire for clean fresh taste or the availability of that taste?

Do you want to buy or rent? What kind of look do you want? How many people per table? What is your budget?

My son going up to my husband and saying about the gentleman sitting next to him, "When did that guy get out of jail?" He had, of course never been in jail although there was that shady land deal awhile back...

The gallette looks amazing! If you are feeling lass ambitious, how about making a nice savory risotto and topping it with the veggies.

Had potluck brunch for non family (who are so often closer than those we are related to by blood) with eggs, sausage, bagels and things everyone else brought. We have family near by but we always make it a point to celebrate the holidays in some fashion with our close friends. Enjoyed a case of champagne, assorted hard stuff, and two cases of beer sitting outdside by the fire- lovely time had by all! Tonight it is pasta with butter and parmesan and lots of black pepper with steamed veggies and a crisp white wine followed by an early bed.

When DH is here I always set the table nicely, serve a good meal, and try to plate it nicely. By plating nicely I mean I wipe sauce drips, pay attention to the way it might overlap, put out salad dishes. Salad and rolls are on the table, but otherwise I plate it up at the stove. When it is just the kids and I we eat at the kitchen bar, I do set places, and I don't spend as much time plating the dishes.

Thanks everyone. In the case of fruit infusions- how do I prevent them from spoiling? I've never even made fruit vinegars before. I'm thinking of trying apple, cinnamon sticks, and a vanilla bean.

Ok, that makes sense. And in the case of the everclear concoction then it was a misnomer. So, how would one infuse grappa? Do you think purchasing grappa and infusing it (like limoncello) would work? If so, how would you fool around to obtain a spicy, vanilla flavor?

A restaurant in our town made a terrific homemade, spice infused grappa. It is divine on a fall night. Unfortunately the person who made it left. I also met a woman whose family makes grappa as gifts but was unable to secure the recipe. The only thing she'd reveal is that she uses Everclear. How does one "make grappa?" I thought grappa was a wine byproduct. How do you infuse it? Any recipes?

Welcome bigcat39! I think it might be partly regional but mainly an age issue. I live in Massachusetts and we were actually discussing this at the bus stop the other day. People remembered their grandparents (most of us are in our thirties and forties so grandparents would be in their eighties or nineties) eating pie this way. Could it have been a depression or turn of the century trend? Personally I like a not very sweet pie (Cortlands, Maccouns, Granny Smith when I can't get the others) with a nice hunk of crumbly extra sharp cheddar on the side. Warm pie, cool (but not cold) cheese and a big glass of milk- heaven!

I love giving and receiving food gifts. I try to do baskets for my friends. Last year I made a few seasoned salts (fennel citrus, cajun, steak rub) and included recipes- well received. I've done breakfast baskets with homemade granola, excellent coffee, "fancy " coffee stirrers, jam, and homemade rolls. One year I did big hunks of parmesan, balsamic vinegar, Italian olive oil, skinny bread sticks, and a cheese knife. I'm thinking about pulling together a tapas basket- fancy olives, cheese and quince paste, Spanish almonds, bottle of sherry or rioja. Some of the better gifts I've received are incredible pistachio nuts (actually a global nut basket migh be cool or olives from around the world), a beautiful hunk of aged gouda carried back from Holland, exquisite cookies (mine taste good but I lack the skill to turn out truly beautiful ones), home made truffles, homemade grappa, a dried bean soup (you added aromatics), homemade pickles and jams. I think recipes or serving suggestions can be nice if they are innovative.

How about leftover risotto with chunks of cheese (a firmer one like aged gouda or sharp cheddar)? Or a butternut squash risotto would be pretty. I've used cornbread stuffing with chestnuts- sausage would have been a nice addition. I'm seeing stuffed onions in my near future...

Speaking of which, a small sampling of my cookbooks. ←

We always had salad when I was growing up. Both of my grandmothers also served salad at every meal. Generally they were iceburg, tomato, red onion, cucumber affairs. Sometimes my mom would do fruit salad (which was always just cut up fruit- no dressing) or a fancy salad like carrot and raisin or apple and banana in Hellman's. It was a huge right of passage to become the salad maker in the house. The duties went, in order of age and ability: table setter; table clearer; salad maker; dish washer; and cook. I loved being the salad maker. I used to add items to the grocery list for my creations. I also keenly remember the first time I got and emulsion to take. Plus, you got to use knives and the first few times got a lesson one on one from mom. It was a big deal. We eat salad with dinner several times a week. I like the cold cruncy, slightly acidic component- I think it aids in digestion. My oldest son doesn't like salad, but he does like to make them. It is a nice time together in the kitchen.

The very first seduction dinner I ever made was for my then-boyfriend-now-husband. College, my parents were out of town, nice wine cellar... I made lemon chicken, asparagus, rice pilaf, and strawberries with whipped cream for dessert. I think we ate a two in the morning... I still make that periodically, although it has improved. Still makes him smile nineteen years later. Never underestimate the power of a food memory.

We are getting it in our Stop and Shops here in Massachusetts. Interestingly, I've not seen it in my Whole Foods. I generally don't buy the supermarket bakery bread, but because I had heard of LaBrea I gave it a try. After heating in the oven it had a nice crust and a pleasant sourdough taste. The next day, though, after proper storage the crust go very chewy and the sour taste was off. Weird. I wonder if they parbake and then finish in the store and then I heated it at home and stored it that the fourth heating caused something chemical to happen that messed up the flavor.

I think part of the difficulties of vegetarian cuisine is that in restaurants they try to satisfy too broad a market. For example, I enjoy a meatless meals quite often. Just the other day my son asked me when we were going to have meat or chicken again. However, when I don't eat meat I am usually using dairy products such as cheese, milk, and often eggs. But, when I've been in vegetarian restaurants they have either been strictly macrobiotic or vegan or they try to label everything as ovo or lacto , etc. That is fine in a cookbook, however in a restaurant it doesn't translate well for a carnivore. Also, so many of the things I have had, especially at the macrobiotic restaurant I go to with my practicing mother-in-law, have been horribly overcooked and underseasoned. I hope that is just that particular restaurant, though. In addition to the other differences noted, I would argue that mouth feel becomes an issue. When you are eating a lot of meat you get used to the feel of fat coating your tongue. The best vegetarian food I've had isn't as greasy and not as filling in the traditional sense.

I use my steel before every use. I get most of them professionally sharped once a year and my chef's knife quarterly.

I like a complete list of ingredients (specified if something is divided) followed by clear, numbered or bulleted steps. One of my pet peeves is when authors (usually of community cookbooks and the like) use incorrect terminology. In the margin or at the beginning of the recipe comments are interesting. I like variations but they need to be clearly notated in the index. If there are difficult to find ingredients or complex techniques in need of explanation, those should be referenced at the bottom of the recipe. Out of curiosity, why do you ask?

If your yard is free of debris from the construction, let the kids have a picnic outside. If they are like my kids I'm sure they'd rather be away from the grown-ups anyway. They could also picnic inside. Heck, if it is warm enough let everyone have a picnic. Much easier clean up and then you can pick a spot that suits. I'd keep the stew, make (buy) interesting rolls, same salad, and the roasted veggies. If you still need a starch, how about the kind of polenta (or grits) that you cook before, pour into a baking sheet to cool and solidify? The next day you cut into triangles (ok - I am not describing this well at all- I'm referring to the solid, cake preparation) and reheat. I've done polenta with mushrooms and stew spooned over it like this and it is easy and well received. In-laws are a pain. You could call your sil and ask her to bring dessert. That way she is taking care of something and will be less apt to complain. At least this works for my sil. One time we were having a party for my brother-in-law and his wife. I called all the family and left messages asking them to please call me and let me know if they were coming so I could get the right amount of food (big family and I wanted to serve beef tenderloin). So, said sil not only didn't rsvp but also brought two extra teenage boys with her. Fortunately I always overbuy, but we had NO leftovers. Then she had the audacity to tell me she didn't like one of the things I had prepared. She hasn't been invited over since. Good luck with everything and let us know how it turns out.

I'm really intrigued by this topic. We do Thanksgiving with my husband's family and until a few years ago the only things people were allowed to bring to share was dessert because my mother-in-law wanted to cook it all. Gradually, I have started to take over more dishes as we are a big group now (30) and she isn't a very good cook. I do a traditional turkey (because that is my favorite) but we also do prime rib because we have several non-turkey eaters. Last year I took over the stuffing and did a chestnut stuffing but also did the bagged to be on the safe side. Only the littlest kids (and most definately not mine) ate the bagged stuff. I always make fresh cranberry sauce and put out the canned. Basically that is how we introduce new stuff to our family table- some of the old, some of the new. In terms of family dynamics, though, let one person do both so that no one's feelings are hurt when the old stuff is left in the dust. A few menu suggestion for your reimaged dinner: instead of candied sweet potatoes do candied brussel sprouts with pecans, brown sugar, and bacon (and sweet but with some savory); instead of stuffing do mushroom bread puddings in muffin tins; my mom did cranberry ices one year for dessert which were great and very refreshing; mini potato latkes with creme fraiche and caviar is a cool starter; I make a big pot of really spicy greens (sometimes collards, sometimes kale with fat back, pepper vinegar, and my own cajun seasoning) which gets gobbled because it breaks up the richness of the meal but you never see greens on a New England table; this year I'm going to fool around with marrones glaces and sweet potatoes, maybe a sort of sweet potato custard layered like a parfait with the chestnuts and a thin layer of marscapone; and of course there are the many variations of cranberry based cocktails.