It’s just way too hard to get chores, errands and socializing all done on the weekends. Many of our friends are retired or semi-retired and have availability during the week, so I often find myself entertaining on weeknights – or what I refer to as a “school night.”
Here are my tips for having fun, but not getting stressed before the evening and for not being exhausted at work the next day.
Preparation
Which brings me to my first decision: Inside or Out? Dining al fresco is absolutely my favorite, but this time of year we have to have the misters going (which gets the dining table wet) and mosquitoes are out. I am not bothered much by them, but John gets eaten alive. So inside it is.
I like to make meals that require very little to do the day of the gathering. Many dishes are actually better after they have rested overnight so that’s what I aim for. I plan a menu that I can prepare ahead of time and that keeps me out of the kitchen and John off the BBQ – especially if it’s triple-digit heat like it is this week.
Menu
- Slow Cooker Brisket Sliders
- Deviled Eggs
- Tabbouleh
- Corn on the Cob
- Watermelon
- Homemade Strawberry Gelato
Meal Preparation
The prior evening, I put together the tabbouleh which is better when it marinates overnight. I also did the deviled eggs. Sitting overnight hurts them not one bit. I husked the corn and John sliced the watermelon.
Is that tea towel a riot? My DF Jan gave it to me for Christmas. I think she got it on Mackinac Island which is where we were supposed to go for vacation before the lock down. Oh, well, it was freezing there in May anyway.
The early morning, I got the brisket started and in the crockpot. The only problem with crockpot cooking and working from home is that by 1:00 p.m. the delish smells make me starved and crazed. Maybe another blog post? “Starved and Crazed.”
John made the homemade gelato last week, so it’s all ready, but I put out my adorable sundae dishes so I don’t have to get a ladder out for them while guests are here.
Setting the Table
I gather everything I need for a set table and stage it in the kitchen. I don’t actually set the table because Roxy thinks she needs to get on a set table and make sure everything is proper. I do my best to shine up the flatware and remove anything that has had a trip into the garbage disposal and might be a little rough. I leave the water spots on my crystal so everyone is assured they went through the dishwasher. Yep, that’s my rationale.
The salt shaker needed filling so I made sure that was ready. We rarely use a bread basket, so I put that out with a napkin so I don’t forget to serve the rolls. Believe me, I have forgotten to serve things. I found cranberry sauce in the fridge after our Christmas meal, for instance.
A nice pitcher of iced water with lemon slices entices my guests to temper the alcohol so I always have that on hand.
I want to add that I don’t worry about a centerpiece or candles for the table. The number of service dishes precludes room for them and is just one less thing to worry about.
Cleaning
I do not, repeat, do not clean before guests come. I am generally a tidy person, so I never worry about a big mess, but I don’t want guests sitting in cat hair or on a spotty toilet (sorry if that’s TMI). I can’t say nobody has ever left my house with a hairy bottom, but I do try to avoid that.
So while I don’t clean, we do vacuum the furniture. We run a vacuum or the robot over the floors every day, so I assume that won’t be too bad.
If I know guests are arriving, I also give the bathroom a once-over with Clorox wipes. Ok, I might also give the cat boxes an additional scoop out.
And that’s it. No dusting or mopping or shining. My guests get the down-home treatment. Maybe I’m just kidding myself, but I’ve always told myself that if someone is looking at my dust, they are not my true friend.
Getting Myself Ready
I like to shower, dress and get made up shortly before my guests arrive so I feel fresh and I don’t have mascara running down my face. I’m pretty no-nonsense in-and-out shower person. I’m not one to spend 1 ½ hours getting ready, but I do like to try to have enough time to shower, do my face and hair and maybe sip a glass of wine while I’m getting ready.
If friends are coming right after work, that can be tricky. Sometimes you just have to do things when you can fit them into your day. If a spritz of cologne, a little lipstick and some snappy earrings are what I have time for, it’s what I do! You can see from the pic above I’m sporting my faux pony for the evening.
Slow Cooker Brisket Sliders
- 3 (ish) pound brisket
- 2 Tbsp paprika
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- Oil spray
- 16 oz beer (I used Budweiser)
- Drop of liquid smoke
Combine paprika, salt, garlic powder, onion powder and pepper in a small bowl. Rub all over brisket. Heat oil spray in a large, heavy skillet over medium heat. Add the brisket and brown on both sides, 3 to 5 minutes per side. Transfer to a 6-quart slow cooker.
Add beer (or broth) to the pan along with any remaining spice blend from your cutting board; increase heat to high. Cook for 5 minutes, scraping up browned bits with a wooden spoon. Pour over the brisket. Cover and cook on High for 6 hours or Low for 9 hours.
This turned out delish and I served bbq sauce and various hot sauces on the side.
Bon appetit!
Just one more note. This is all quite a lot of preparation, which really makes for an enjoyable time, but spontaneity is also enjoyable. Some of the best times I have had is where everyone has something to contribute and pitches in for a last-minute get together.