This is way over due. I hope everyone had a wonderful holiday and great new year. This year my boyfriend and I hosted Christmas eve. It was some what of a challenge since we both had to work until about an hour before ours guests were to arrive. Planning was key to getting everything cooked that I wanted to have. For each dish I made sure that I would not to use the same pot or pan to cook two different things. For the menu we decided on a few different choices. A cheese and meat board was created which allowed for food to be out the entire time while guests coming and did not use any dishes to cook them in. Oysters Rockefeller was prepped a head of time and broiled once everyone arrived. Mini pizza bagels were cooked using our pizza stone. Steamed clams were cooked on the stove top. Shrimp cocktail was also done in advance which helped us keep focus of food that needed to be cooked and kept warm. Finally the bacon wrapped scallops were prepped the day before and placed in the oven once everyone arrived. Everything came out great thanks to my helpful hand in the kitchen (Thank you Dino!) Another thing I did that helps get the food on the plate quickly is deciding and labeling ahead of time what food is going on which platter. I also lay out all of the platters on the table to make sure they fit correctly. To add to my table was a winter floral arrangement I made in a class I took. Sarah Lusardi is the owner of
NY Engagements and teaches floral classes to people who are interested in learning how to arrange flowers. Mothers, daughter, and friends attended which made for a really fun night out. Hope you enjoy the pictures!
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| Ella LOVED the grass! I found it chewed up all over the apartment |
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| Our tiny Christmas tree! Check out the handmade stocking I made a few years ago! |
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| The table with all the platters. As you can see I made little signs where each food was suppose to go. And don't worry...The clothes were not there the night of! |
