I’ve never been a fan of tooting my own horn… Ok, that’s a lie. But in this case, it’s not just me. It’s all of France. Parfait is French for “perfect”. So when I tell you this strawberry shortcake parfait is the perfect dessert, I have an entire country backing me up.
Strawberry Shortcake Parfait
Most strawberry shortcake parfait recipes you see floating around use store-bought pound cake. That works, but I like to get wild and crazy and use shortbread cookies. What can I say? I like the crunch and I’m a recipe gansta.
This dessert is as easy as it is delicious. It’s just layering things you picked up at the grocery store. If you wanna put a bit more effort in, you can make fresh whipped cream and your own strawberry balsamic sauce. Both are mouth-watering, choose your own adventure.
Ingredients
Pudding mix
Milk
12 oz frozen strawberries in syrup
1 tablespoon of balsamic vinegar (optional)
Cool whip
11 shortbread cookies
This is how we do it
Defrost the strawberries
(Optional) Add balsamic vinegar to the strawberry syrup
Make the pudding as per the instructions on the package. Usually there’s some milk and whisk action involved.
Crush up those cookies. You can use a food processor or put them in ziplock and go to town.
Layer ingredients in a glass. Start with the crushed cookies, then the pudding, then strawberries in syrup and lastly the cool whip. If you are using a big glass, repeat.
Party Food
You can easily make this parfait the night before, if you are throwing a party. Simply cover your glasses with cling wrap and refrigerate. Speaking of glasses, I’ve served this in hurricane glasses (pictured) for a dinner party type situation OR using my shot glasses and spoon set and put it out buffet style. You have options aplenty.
Do you have a go-to party dessert recipe? Let us know in the comments.
Co-founder | Trinidad Pena Trinidad Pena is a blogger, foodie, and design superhero bent on helping others kick-ass online, world domination and convincing the world that wine belongs in the fruit food group since it’s made from grapes.
I dunno about you, but this girl is OBSESSED with sangria. It’s a summer drink, but my love cannot be contained to just one season. It’s not possible. So, I did what any crazed wino self-respecting sangria drinker would do. I winterized it! Now, you can sip sangria whilst sitting by the fire. Yeah, I said it whilst. Let’s do this!
Winter Sangria
Instead of a summery juice, we are going to use apple cider; Lemon/lime soda? Nope, Ginger Ale. More you say? Ok, how about a winter-spiced simple syrup, some dried cranberries and cinnamon sticks? Yeah, baby…That sounds about right. It’s winter sangria time!
I usually serve this cold, but really… it’s your world. Room temp works, it’s red wine after all. You wanna throw it in a crock pot and serve it warm? No one is gonna stop you. Pretty much the only thing I wouldn’t recommend is boiling it, because then the alcohol would burn off and that would be an epic tragedy.
Ingredients
1 cup of water
1 cup sugar
1 tsp ground cinnamon
½ tsp ground Nutmeg
½ tsp ground Cloves
1 apple chopped
1 pear chopped
½ cup dried cranberries
1 bottle of red wine ( I used Trader Joe’s Syrah)
2 cups Ginger Ale
1 cup fresh orange juice
1 cup apple cider
¾ cup brandy or cognac
Cinnamon sticks (optional)
Directions
We start by making a simple syrup. Emphasis on the word simple.
In saucepan, combine the water, sugar, cinnamon, nutmeg and cloves. Simmer that bad boy for 10 minutes.
Let cool. It will magically turn into a thick syrup that smells like everything that has ever been good in life.
In a pitcher combine your syrup and fruit.
Add the cognac/brandy.
Let that soak overnight. Impatient? Try streaming a netflix movie and wait at least 2 hours. It’s worth it, I wouldn’t steer you wrong.
Resist the urge to eat the fruit, right then and there… or just do and make another batch. No judgments.
Add your wine, ginger ale, apple cider and orange juice.
Garnish glasses with cinnamon sticks and serve.
It’s delish! And it’s a great party drink. You can make a big batch of the fruit/syrup/cognac mixture and keep it in the fridge, then just add your liquids as needed. Perfection.
What’s your favorite winter drink? Let us know in the comments!
Co-founder | Trinidad Pena Trinidad Pena is a blogger, foodie, and design superhero bent on helping others kick-ass online, world domination and convincing the world that wine belongs in the fruit food group since it’s made from grapes.
Here we are, in mid-November, planning big dinners, detailed tabletops, and please-no-one-kill-each-other seating arrangements. You’re thinking of it all to make sure everyone has a good time and avoids jail time eats well! But while you’re choosing side dishes and weighing giant fowl, don’t leave out one of the most important ingredients in dealing with family: what is everyone drinking?
Sure, wine with dinner is traditional, classic, and easy. But why not kick it up a bit with all of one of these 5 fall flavored cocktails? Before dinner drinks, or for cozy after dinner convo, I’ve got you covered! Each recipe serves 2, because you’ll DEFINITELY want a refill.
The Pomegranate Martini
3 oz. plain vodka of your choice
5 oz. POM Wonderful (antioxidant alert!!)
1 oz. triple sec
pomegranate seeds and orange rind for garnish
Combine in an ice filled shaker and strain into martini glass. Garnish with an orange rind curl on the side and loose pomegranate seeds in the bottom. They look like rubies!
The Caramel Apple Martini
3 oz. apple flavored vodka
1 oz. butterscotch liqueur
4 oz. apple juice
caramel cube for garnish
Combine in an ice filled shaker and shake vigorously. Place an old fashioned cube of caramel at the bottom of each martini glass and strain your libation over it. Not only will it add flavor as it melts, but when the drink is done, there’s a treat!
The Pumpkin Pie Martini
3 oz. vanilla flavored vodka
3 oz. Godiva white chocolate liqueur
4 oz. heavy cream
1 teaspoon pumpkin pie spice
whipped cream to garnish
Spread a healthy spoon of whipped topping around on a saucer and dip the rim of your serving glass into it, akin to how you might dip a margarita glass into sugar. Shake measured ingredients together over ice and strain into the glass. This one makes a great dessert drink, served in martini glass or with extra whipped cream as a decadent shot sized serving to sip. Ta-da! Talk about a no-bake recipe!
Haute Toddy
4 oz. Maker’s Mark bourbon
4 whole cloves
enough boiling water to fill the mugs
ground cinnamon to taste
2 lemon wedges for garnish
2 whole cinnamon sticks for garnish
Pour the bourbon into two stylish mugs or Irish coffee glasses. (Tip: I love the homey size of clear glass coffee mugs and they’re easier to find at big chain discount or dollar stores!) Add 2 cloves and a little ground cinnamon to each. Fill mugs the rest of the way with boiling water, adding a wedge of lemon and a stick of cinnamon to each as garnish. Perfect accompaniment to board games after dinner!
Fig Infused Vodka
4 whole fresh black figs
1 750ml bottle of your favorite vodka, resealable
Wash, then cut your figs into quarters. Add them to the bottle of vodka, close, and keep it out of sunlight for about 5 days. Every day or so, agitate the bottle. Think swirls to spread the flavor around, rather than froth-inducing martini shaker style. At the end of the 5th day, strain out the solid fig bits…and you’ve got artisanal vodka! But be warned, you’ll have to start this one early if you want to sample it at Thanksgiving! The longer the infusion, the more flavor it will have. So, no Socialite, an overnight infusion won’t do. Plan ahead!
As with the recipe for anything, play around with these and make them your own. Maybe add a special touch that’s just yours. For example, try a green tea bag in your Haute Toddy. Add a Madagascar vanilla bean to your fig infused vodka batch. What about a raspberry flavored vodka in your pomegranate martini? Also, I’ve used brands that I favor through the years – use what YOU like! The sky’s the limit for fall flavor in your glass!
So, now that that’s solved…where’s your mother-in-law sitting? Need a cocktail, Socialite? ::smirk::
Till next time, cheers!
Contributor | Eva Said It Eva is a mother, writer, entertaining doyenne, and snark expert based in New York City. Money can’t buy happiness, but it buys her lots of wine and stinky cheese…which is close enough. Catch more of her stiletto clad sarcasm at www.evasaidit.com.
Fall is almost upon us, but that doesn’t mean we have to leave all our summer treasures behind. One such treasure is lemon bars! This is tangy goodness on top of a buttery crust. This all that is good in the world. This is highly addictive. You have been warned.
Consider this my farewell to summer. If I were you, I’d make these bad boys, crank up the heat and lounge in your bikini just for old time’s sake.
And, lemons are good for you… They are cleansing and alkanzing, right? Plus it’s fruit. Fruit can’t be bad. Shhh… Just go with it. It’ll be worth it. I promise.
Lemon Bars for the Win
For the Crust
1 ¼ cups flour (spooned and leveled)
½ cup (1 stick) cold unsalted butter, cut into small pieces
⅓ cup sugar
¼ teaspoon salt
For the filling
4 eggs
1 ½ cups white sugar
¼ cup all-purpose flour
⅔ cup lemon juice (About 4 juiced lemons)
1 lemon zested
I keep wheat berries on hand and mill flour as needed in my VitaMix. If that’s your thing too, 1 cup of wheat berries will yield the 1 ½ cups of flour you need for this recipe.
Put all the dry ingredients for your crust in a food processor. Process for a few seconds to get the sugar, salt and flour mixed up. Add the small pieces of butter and process until moist crumbs form (this may take up to 1 minute).
Sprinkle mixture into a prepared pan (either line the pan or use cooking spray). Press the dough firmly into the pan.
Preheat oven to 350 degrees. Freeze crust until firm, 10 to 15 minutes.
Bake until golden brown, about 20-25 minutes. Check after about 10 minutes if your crust starts to puff up prick it with a fork to let the air out. Note: if you are using a ceramic or glass pan, DO NOT put the pan into the oven straight from the freezer. Let the pan come to room temperature before putting it into the oven. Instead preheat your oven after you take it out of the freezer instead of before.
In bowl, whisk together 1 ½ cups sugar and ¼ cup flour. Whisk in the eggs and lemon juice.
Pour the filling onto the warm crust (not hot but still warm) and reduce the oven temperature to 325 degrees.
Bake for about 18-20 minutes until the filling is slightly firm.
Let it cool to room temperature. The bars will firm up as they cool.
Optional but awesome: Sprinkle with powdered sugar
Cut those babies into bars, Instagram your greatness and enjoy!
My go-to crust recipe comes via Martha Stewart. You can’t go wrong with Martha. I use this crust for everything. I’ve even made it for a vegan friend using vegan butter and it’s still pretty tasty. The filling is adapted from this recipe. I made it a bit more lemon-y because I’m crazy like that.
What’s your favorite summer dessert? Let us know in the comments!
Co-founder | Trinidad Pena Trinidad Pena is a blogger, foodie, and design superhero bent on helping others kick-ass online, world domination and convincing the world that wine belongs in the fruit food group since it’s made from grapes.
This has been the summer of gluttony. After a few months of healthy eating and juicing, I fell from grace hard. No cupcakes have been left behind. No burgers spared. Hot Dogs. Cheese. Bread. Pizza. Ice Cream. Milkshakes…. were all consumed without a lick of guilt or regard. And damn it was glorious, but now it’s time for me to buckle down; before I can longer buckle at all.
I’m sure YOU, my dear reader ate like the guru of health and self-resistance I know you are. I bow before thee and I offer up these 9 Healthy BBQs sides to bring to your next soiree, so that you may forgive my trespasses. I hope you and the buttons of my skinny jeans keep the faith and hold out a little longer because I’m getting back on track, I pinky swear!
Writer’s note: Week 2 of being back on my green juice and smoothie kick. My skin is starting to get back that magic glow and my jeans are less snug. Who woulda thunk it? Eating right is the best beauty secret there is.
What are your favorite healthy BBQ sides? Have any tips for getting back on track after getting badly? Let us know in the comments.
Co-founder | Trinidad Pena Trinidad Pena is a blogger, foodie, and design superhero bent on helping others kick-ass online, world domination and convincing the world that wine belongs in the fruit food group since it’s made from grapes.
Hello Socialites! Summer dinners al-fresco, July sunsets over wine…the season is made for elegant entertaining!
When you think of elegant entertaining, is there anything more elegant, decadent, and thoroughly indulgent than a well crafted cheese plate? If you’re a cheese lover like me (see my bio), there can’t possibly be. Always picture perfect at catered affairs, at restaurant dinners, at wine bars in bite size portions for boat sized dollars, there’s something intimidating about recreating the magic at home. Yes? NO!
Socialite, get your notepad and throw away that Velveeta. Your next cocktail/dinner event just got FANCY! We’re going to master the art of the cheese plate! And it’s easier than you think…
Selection
It’s all about the cheese! However, you don’t have to serve ten types of cheese to have an amazing cheese plate.
Easy Elegance:Select three cheeses of varied textures (soft, semi-soft, hard). My favorite go-to cheeses: herbed goat, brie, manchego or an aged cheddar. You can find them all in most supermarkets, usually in an “international cheese” or “gourmet” section.
Fancy Fab: Stop into your local gourmet shop for some Mimolette and the Roquefort of your choice. Most gourmet shops will let you sample before you commit, so definitely do some exploring! With your guestlist in mind, find flavors you like and try cheeses from multiple countries!
The Tools
Kitchen knives will NOT do for your elegant cheese plate, Socialite. You need proper cheese knives and a serving board. I’m partial to a marble serving board, but a ceramic or china tray will do the trick. For large groups, I like to cut everything before setting it out. But for smaller service, feel free to set out whole portions and allow guests to cut their own. One knife per cheese is ideal, but it’s not required.
Easy Elegance:Two knives will easily have your needs covered. For the soft cheeses, such as goat, use a spreader. For firmer cheeses, you’ll want a classic multi-tasking cheese knife, with holes in the middle of the blade (to keep cheese from sticking to it) and prongs at the end for picking up what you’ve just cut. You can find both at any chain home store for under $10: think Marshall’s, HomeGoods, and Target. Fancy Fab: A friend gave me this wonderful set of four knives, which includes the two types above, as well as a wide slicer and an angled knife for hard cheeses. The slicer is great for difficult cheeses like mimolette. Google it. How does one cut a cantelope shaped cheese? Verrry thinly! The angled knife lets you exert pressure needed to get through a harder cheese like manchego with ease and uniform slices.
“What’s This?”
Label your cheeses. Consider adding the type of milk its made from (sheep/goat/cow) or the country of origin under the name. Take your guests around the world on a cheese plate!
Easy Elegance: Affix a label to a toothpick and place one on each cheese you serve. Place setting cards in front of your serving tray work well, too. Just use stiff cardstock paper, write your cheese name, fold it over like a tent, et voila!
Fancy Fab:These porcelain markers were a steal, on clearance, at Murray’s Cheese in Grand Central Station. The set of 6 came with a gold marker, but you can use any dry-erase marker in any shade. Wash and store carefully after each use.
Bonus Yum
Garnish your cheese plate with edible goodies that compliment your cheese selection. Forgo the corporate parsley decor and think tasty tidbits!
Easy Elegance: On the same board, add a small amount of assorted berries, a handful of almonds or walnuts, and a small portion of apricot preserves to your presentation. Not only can you find all these in the supermarket aisles, but they lend themselves to almost ANY cheese selection. Encourage your guests to experiment with the pairings.
Fancy Fab: Drop back into the gourmet shop for some fig and orange jam (my personal pick to pair with manchego!), a bar of 80+% cocoa chocolate, and some oil cured olives.
Cap the entire presentation off with a tray of assorted flavor water crackers, pita crackers and/or crusty baguette slices.
And just like that, your cheese plate is dressed to impress! Serve with your fave wine and enjoy! But don’t reserve your new skills as a cheese master JUST for entertaining. I’ve been known to make a small cheese plate as dinner. And why not? Every Budget Socialite deserves a little elegant indulgence.
But don’t stop there! Have some Master-of-the-Cheesyverse tips to share? Leave a comment below and share the knowledge!
See you next month!
Contributor | Eva Said It Eva is a mother, writer, entertaining doyenne, and snark expert based in New York City. Money can’t buy happiness, but it buys her lots of wine and stinky cheese…which is close enough. Catch more of her stiletto clad sarcasm at www.evasaidit.com.
Shrimp ceviche is one of my summer favorites. Seafood and fresh ingredients, what’s not to love? I’m half Peruvian. I’d love to tell you that this recipe has been perfected and passed down, throughout many generations. I really would. The reality is I googled shrimp ceviche recipe and tweaked it until it made me happy.
Tasty and Healthy
Boy, does this make me happy. It’s one of those rare foods that is healthy, practically fat-free and totally crave-worthy. I love broccoli as much as the next gal, but I never wake up thinking “wow, I’m really craving some broccoli right now”. Somehow, that level of food lust is reserved for gastronomic specialties that will surely shorten my life span (I’m looking at you cronuts). Except for ceviche. Ceviche is able to tickle my culinary libido without damage to my arteries, liver or waist line.
Traditionally, with a shrimp ceviche recipe you let the citrus juice “cook” the seafood. I’ve gotten down like that when using sushi-grade tuna instead of shrimp. I’m not brave enough to try that with shellfish, so I buy a bag of pre-cooked, peeled and de-veined jumbo shrimp from Costco. If you wanna be traditional or make it with fish, let the seafood sit in the citrus juice for about 2 ½ -3 hours.
The Goods
1 pound medium-small shrimp, peeled and de-veined
1/2 cup lime juice
1 cup lemon juice
1 small red onion – diced
1 bell pepper -diced
1 cup cilantro – chopped
1 package of grape tomatoes – cut in halves
3 garlic cloves – minced
Salt to taste
Pepper to taste
1 teaspoon of Worcestershire sauce
Optional: Avocados
Optional: Lime Tortilla chips
How we do it
Cut each piece of shrimp in 2 pieces, cover in lime/lemon juice. Make sure all your seafood is immersed in the juice
Add the chopped red onion, pepper, cilantro, tomato, and garlic into the shrimp mixture.
Salt and pepper to taste and add Worcestershire sauce.
Refrigerate for at least an hour.
Serve it up
I like to serve my ceviche with avocados and lime tortilla chips. If I’m making it for dinner, I’ll coarsely mash up the avocados and top with the ceviche with the chips on the side. Don’t be like me. Use a slotted spoon to drain away some of the liquid before you serve. If you don’t, it can get a bit messy and will fall apart when you try to stack it. Not I know from experience or anything.
If you want to make party appetizers, scoop the shrimp ceviche mixture into small bowls or mason jars then top it with some cubed avocado and serve alongside tortilla chips. This would go great with some delicious lime-basil sangria served up in a drink station. You could even wear this summer romper, if you were throwing such a party. I mean, why wouldn’t you throw this party? Most of the planning is already done! All you have to do is send out the invites.
Please Note: This is the first recipe that I have posted in a while that isn’t liquid. I feel like that in itself is an accomplishment. I’m not sure if I should be celebrated or chastised, but it feels worth mentioning.
What do you think? Are going to try our shrimp ceviche recipe? What are your go-to summer recipes? Let us know in the comments.
Co-founder | Trinidad Pena Trinidad Pena is a blogger, foodie, and design superhero bent on helping others kick-ass online, world domination and convincing the world that wine belongs in the fruit food group since it’s made from grapes.
It’s time for outdoor entertaining, barbecues, elegant picnics, and all around summertime fab! And what’s a key facet of any gathering? The cocktails, of course! But alcohol can be pricey when serving a crowd. Want to take your event to the next level without spending a fortune?
::trumpet blare::
Socialites, I give you, The Drink Station!
It’s a must for all my events! Select two to three signature punches or pre-made cocktails and set up a self-serve station. Not only does it keep the booze budget down, but it leaves my time free to socialize, rather than standing by the bar with a martini shaker in hand, as I try to keep up with thirsty revelers.
Here’s how to set up an amazing drink station, laden with refreshing cocktails that are sure to impress your guests while freeing up your time and budget!
Assemble the essentials:
1. You’ll need a table suitable to the space that you can cover with a tablecloth and trust to hold two to three bowls, pitchers, or servers full of liquid. No cheapie folding tables on this one! The last thing a busy socialite needs is a crashing drink station. Oy!
2. Serveware: I love this glass drink server I found on clearance, off season, for all of $8. I use it year round for everything from fresh lemonade to Christmas punch! Hunt one down – you won’t regret it. Can’t score one? Pop into a home store, head to the chef’s section and find the biggest glass mixing bowl you can – use it as a basic punch bowl. Pick up a long handled soup ladle, et voilà! I’m also fond of colorful glass pitchers, often found at dollar stores and discount chains for super cheap! Get a few for an eclectic display!
3. Label your servers, pitchers, and punches. Give them event-related names: Pickled Picnic Punch, Saucy BBQ Sparkler, 4th of July Firecracker, etc… Add a couple loose flowers, candles, or other theme-related accents to the table. Make it fun!
4. Glassware: Set out a tray of pre-garnished glasses your guests will use to enjoy these libations. Tip: choose easy garnishes that will keep in your setting: sweet fruits may attract flies outside or shrivel and brown in indoor heat. I’m fond of gummy candies cut and hung on each glass, easy herbal garnishes like rosemary when they compliment, and muddled mint in the bottom of glasses.
5. Select varied recipes for your drinks. I like to serve one rum based cocktail, one vodka based cocktail, and one sparkling champagne based cocktail. Not everyone drinks everything, so plan according to your guestlist.
6. Choose your recipes wisely. Especially in summer, select refreshing and simple cocktails that you can make in batches without too much scaling headache. How many 2 oz shots of vodka are there in a pitcher? I haven’t a clue, darling, but do you really want to stand there with a jigger and find out? NO! A 750ml bottle of spirits starts my punch every time. Adjust and taste as you go.
7. Make everything in advance and put it in the refrigerator to get cold. You’ll see many recipes online that call for a block of ice in your server or punch bowl. NO NO NO! Know what ice becomes? Water. Who wants a watered down cocktail? Find space on the table for a covered ice bucket and tongs. If your guests want ice, they’ll add it. If they want water, they’re at the wrong party they’ll find that elsewhere…
It’s that simple! Your guests will arrive to find a swanky, self-service drink station and you’ll have more time to enjoy yourself, having saved a few dollars in the process. Everyone wins!
Got some serve-a-crowd-cocktail ideas of your own? Leave a comment and share! I’m all ears for a fellow Budget Socialite. 😉
See you next month!
Contributor | Eva Said It Eva is a mother, writer, entertaining doyenne, and snark expert based in New York City. Money can’t buy happiness, but it buys her lots of wine and stinky cheese…which is close enough. Catch more of her stiletto clad sarcasm at www.evasaidit.com.
Spring has officially sprung, and for me this marks the beginning of “Day Drinking Season”. Slamming down a martini mid-day might lead your nearest and dearest to stage an intervention but Sangria… yes, Sangria is perfectly respectable. Sun dress and drinking with your pinky up respectable. And lime-basil sangria is perfectly legit.
Almost a smoothie
Just so you know, sangria is practically a health drink. It’s full of fruit. That’s healthy, right? Wine has antioxidants, which helps your heart. Oxidents damage your cells! That’s right, they mess you up on a cellular level. How scary is that? Protect your cells by drinking sangria*. Bottoms up!
*No scientists were harmed in the making of this statement because none were used. It’s basis is pure conjecture based on the love of sangria and a quick wikipedia search.
This sangria recipe features basil, because well… I’m growing basil. It adds just that little special something. If you make this for a party, all your friends will be impressed because who puts basil in sangria? They might even erect a shrine in your honor. It’s that good. On to the lime-basil sangria recipe!
The goods
¼ cup water
¼ cup sugar
a handful of basil leaves
1 orange, sliced
1 lime, sliced
1 package of blackberries
1 pear sliced
1 handful strawberries, sliced
1 cup rum
½ of a container of limeade from concentrate (can use lemonade)
1 cup of lemon/lime soda
1 bottle of white wine
How we do it
Make a basil simple syrup – In a small saucepan, combine the water and sugar over high heat. Let this boil and stir until the sugar is dissolved, and the mixture starts to get thick. Take it off the heat and add the basil leaves. Let this sit for about 20 minutes to cool.
While it cools, cut up your fruit. In a large pitcher, combine your fruit, limeade, and rum. Add the syrup when it’s cool. Stir and let this sit in your fridge overnight so let the fruit get sweet and chock full of liquor. If you can’t wait, then let it sit for only an hour.. Speed racer!
Now, combine your fruity goodness with your wine and soda. Serve and enjoy!
What’s your favorite warm weather drink? Are you going to give our lime-basil sangria a try? Let us know in the comments.
Co-founder | Trinidad Pena Trinidad Pena is a blogger, foodie, and design superhero bent on helping others kick-ass online, world domination and convincing the world that wine belongs in the fruit food group since it’s made from grapes.
Spring has sprung, and summer is simmering on the burner! Nice weather means tons of invitations to sift. Pour a glass of champagne and let’s talk entertaining!
There’s nothing I love more than hosting a good event. Ever been to an affair and notice something small and special: creative appetizers you’ve never thought of; perhaps an exotic signature cocktail that just HAS to be costly to make; floral accents that are too good to be homemade? Be it a cocktail party, a sit-down dinner, or my annual holiday soiree, the magic is all in the details!
Know what detail is absolutely free and yet often overlooked? Manners.
It starts with making others comfortable, which is ALWAYS elegant and budget friendly! You don’t need to spend a million to make others FEEL like a million.
Here’s a few quick tips to get you off on the right foot!
Gracious Guesting:
RSVP. Literally, it stands for the French request, “Répondez s’il vous plait” – “Please respond.” You’ll see it at the end most invitations for a reason: your host needs to plan appropriately! There’s a big cost difference between dinner for 4 and dinner for 10. There’s also logistics that your host needs to consider: are there enough plates/glasses/ice/wine/bail money…wait…strike that last one. You get the picture. Whether you can make it or not, please respond!
Arrive on time to 15 minutes after the start time. It is SO stressful when a guest arrives 30 minutes early. You might catch your host fresh out of the shower, coated in cake frosting, or just arriving home after a last minute ice run. The polite host will stumble through excuses and apologies and pause their prep to tend to you, but you’re not supposed to see the magic before it happens – arrive when the show starts and we’ll all have a better time. Of course, if you’re close to your host, offer to come early and help if you’d like. Key word: offer. Don’t just show.
Never arrive empty-handed. A host/hostess gift doesn’t have to be huge or expensive – you’re simply making a gesture that says “thank you for having me.” A bottle of wine, a set of coasters, a candle, creative spices for the kitchen – there’s many ideas out there, under $10, that are ideal to grab and go!
Heavenly Hosting:
Don’t flip over those who can’t make it. When RSVPs are “with regrets” instead of “with pleasure”, never guilt or hold it against your invitee. For every event you throw, there will be some on the list who simply cannot make it. Be gracious, not petty! “It’s a shame we won’t see you – you’ll be missed!” That’s all the reply you need. Last minute no-shows and cancellations are another story though. You may hold it against them…in the form of limited invitations in the future. You’d be surprised how this fixes those issues
As host, you set the tone of the night – plan your pre-event time well.If you answer the door in a tizzy, with half-done hair and a face that says “CRAP! You’re here!” it’s hardly a welcoming start to the evening. Plan your time out well so you’re relaxed and in party/dinner/cocktail mode when you open the door for the first guest. You should open the door, drink in hand, smile in place! You ARE the party, Socialite!
Make introductions. Obviously, you know everyone at your own event. But do they know each other? As each guest arrives, welcome them to the room with a quick introduction. No need to be formal or complicated – a quick “this is my friend Jane Doe!” usually leads others in the group to embrace the newcomer with conversation… or the pressing business of getting them a cocktail!
I’m thrilled to be guesting, courtesy your fab web mistress, Trinidad!
::champagne glass>CLINK<::
We’ll chat monthly about how you can pull off feats of entertaining fab on a budget! Being a good host doesn’t have to mean breaking the bank. But you know that already, right? Afterall, you’re a Budget Socialite.
Socialite Savvy: now it’s your turn! Have any hosting (or guesting) tips to share? Have any entertaining horror stories? Let us know in the comments.
Contributor | Eva Said It Eva is a mother, writer, entertaining doyenne, and snark expert based in New York City. Money can’t buy happiness, but it buys her lots of wine and stinky cheese…which is close enough. Catch more of her stiletto clad sarcasm at www.evasaidit.com.
Dude, it’s a hard knock life (cue Jay-z). I’ve been running around like a mad woman, and I’m sure you have too. Sometimes it’s difficult to fit in a meal, let alone a healthy one. It’s hard to believe but a girl cannot sustain herself on martinis alone. Trust me, I tried… But that’s a story for another day. Let’s talk about mason jar meals instead.
Get your jars ready!
Mason jar meals are adorable, but they could also save your life. I’m talking about subsistence here, but you could probably defend yourself with one since they are made of glass –depending on how you roll. No judgments here.
The best part of using jars is that it’s easy to layer your food. So you can make a salad with the greens on top and the dressing at the bottom, without the greens getting wilted. Just shake and eat! You can also get all your meals ready on Sunday, line up your jars in the fridge, instagram your jar line-up (yeah, I’m that girl), and grab and go.
I scoured the internet (wipes brow) for the best, most delicious and prettiest mason jar meals the online world has to offer. I got your 3 squares covered, and even threw in dessert because I’m not going down alone I love you.
Any of these these mason jar meals strike your fancy? Do you have a favorite on-the-go meal option? Let us know in the comments.
Co-founder | Trinidad Pena Trinidad Pena is a blogger, foodie, and design superhero bent on helping others kick-ass online, world domination and convincing the world that wine belongs in the fruit food group since it’s made from grapes.
