This is my first official blog post and while I plan on eventually answering the question How to Host a Dinner Party, I wanted to give a brief overview of what I plan to do on this site.
The previous posts (all since deleted) were lame test attempts while I slogged my way through the WordPress and Elementor learning curves. I’m finally at a point where I think I can start writing. My stretch goal is to publish 30 posts per month because that’s what some SEO guru said I should do to achieve maximum success. Given the fact that I’m a complete neophyte in this regard, have a normal 9-5 job, and a family, meeting that goal will be a major stretch. Anyway, here goes. Fingers are poised and ready to compose epic prose.
This blog, GarageKitchenReport is dedicated to all things around the house and my own personal betterment:
- GARAGE: tools and gadgets, projects, home improvement and product reviews
- KITCHEN: cooking, cooking tools, gadgets, recipes and yes, product reviews
Success and Failures for the above will all be captured and documented. As I write however, I feel that GKR can be so much more. Thus, I also plan on writing about things that guys like me experience every day. No topic will be taboo. That is unless I’m flagged by some sinister algorithm that notices my transgressions, and obliterates any meager progress that I’ve made thus far. I will keep myself on this lane and moving down the track.
We had a small dinner party last night for 6. I normally do all of the cooking and logistics has always been a major challenge. The act of cooking comes fairly easy to me but it’s the planning that is my achilles heel. My menu was simple and I started a few days early. Costco is my friend and I was able to source about 95% of the ingredients. Luckily, I only had to worry about the main course. Depending on the invitees, delegation of appetizers, first courses, drinks, or dessert can be foisted off on someone else. Last night, one couple brought apps and the other brought dessert. My responsibility was the main course. I chose Beef Bourguignon.
Planning on a gathering for 6 or 30 pretty much works out the same way for me. Below is how my wife and I usually roll…
- Start planing on the menu several days earlier. Don’t bite off more than you can chew. Research and be sure that you FULLY understand what you’re getting yourself into. My rule of thumb is don’t try anything that you’ve never done before. For example, Beef Bourguignon… I must have tried this dish 20 times in the past and was always disappointed in the result. I only made it for the family and didn’t bother to serve it to guests because it was always dry. I had it nailed this time and was very happy with the result. More on that in another post..
- With the menu planing complete, run a quick inventory of what you have on hand and what you need to buy at the store.
- Start a list. Writing one out with paper and pen works but I’ve come to rely on technology. One of my favorites is the Notepad app on my phone but if you really want to kick it up a few notches, check out Evernote. I like it because you can sync it across several devices and update the changes in real time.
- Logistics: Plan on what you need for a successful evening. Do you have enough dishes, glasses, and utensils? If not, get some. Serving salad? Do you need salad plates and forks? Setting the table early is key and allows you to focus on the main event, the food.
- Is your house a mess? Do you need to clean the yard? Start early… Like a few days early.
- Shop. Buy everything you need and plan your route if you have to visit more than a few stores. Dispatching teenagers to the store to pick up last minute ingredients is a life saver for us.
- Timing… Determine what time you will start the meal, figure out how long it will take to prepare, and then work backwards. There’s nothing worse than hungry guests waiting around while you dice carrots. It also infuriates my wife to no end. For this, I suggest a time sheet or flow chart and put if on your fridge.
- Speaking of carrots, prepare your ingredients well before you start cooking. This is known as mis en place in French culinary circles. It basically means gather and prepare everything in advance. Chop, dice, grate, and cube everything then set it aside in containers until you’re ready to use them. Trust me on this. It will make your life a WHOLE lot easier.
- Start cooking at the appointed time (Step 7) and have most of it done at least 45 minutes before your guests arrive. If you have your mis el place all ready to go, it should be much easier.
- Take a shower, get some music set up and relax on the couch for 10-15 minutes. If you drink, now is the time. Avoid drinking while you cook. I ruined many a meal back in my drinking days.
That’s about it. This is all common sense but it amazes me when we go to a party and see the hosts running around in the kitchen hissing oaths at each other.
First blog post done!
Peace out Folks!
