My Hosting 101

This will be Fast Fashionista’a last post of 2018. I’m going to take a much needed break and return fresh in 2019. Doesn’t that sound crazy? 2019. I feel like I’ve only just gotten used to saying 2018, haha. But here we are creeping closer to another year and the holiday season is upon us.

In honor of Thanksgiving, my favorite holiday, being this week I thought I would share a few of my hosting tips. I throw a good many parties throughout the year and these tips can really help no matter if you’re hosting Thanksgiving, Christmas, a birthday, or even The Fourth of July.

1. Plan. Plan. And then plan some more.

   What I do is write everything out in a sketch book. What the party is, how many I anticipate coming, if I have a theme, and as I make my menu not only do I write everything down, I also write what that particular dish is going in (for example: these three appetizers on risers). Write and plan until nothing is left in your head.

2. You never have enough time. Ever.

   Sometimes I’ll catch myself thinking “Oh I've got plenty of time! The party is in two weeks.” Wrong. Time is no ones friend so in your sketch book on a different page make a schedule of what you’ll do each day leading up to the event. I’m a very organized person but even if you aren’t this will save your butt.

3. Have your whole house clean.

   Even if the party is only in your downstairs, a great practice to get into is having your whole house be clean. Not only does it help your head feel less messy it actually is less messy. Also, when you clean up the party nothing else needs cleaned after that.

4. Food shop as early as you can.

   Don’t torture yourself going the day before your party. If you list can be done 2 days before or even three then do that. You’ll breathe easier.

5. Make as much as you can ahead of time.

   For example, when doing Thanksgiving, I always make my desserts, rolls, and cold appetizers at least one day a head so on the actual day that's one less thing to worry about. Take a good look at your list and see what can be done ahead of time.

6. Prep.

   Along with making the dishes that you can ahead of time, also prep as many dishes as you can. Be it dicing veggies, peeling potatoes, or making the dish before it goes in the oven.

7. Pick an outfit in advance!

   I can’t stress this one enough. I can’t tell you how many times I’ve had an idea of an outfit in my head for a party I was hosting but then when I tried it one something didn’t fit right or it just didn’t work for whatever reason. Then you’re left sweaty, making your closet a mess (now your house isn’t clean), and flustered. Pick it out a week before and try it on the day before.

   Follow these tips and by the time your guests arrive you’ll be frazzle free with a glass of vino in hand ready to have a great time.

   Have a great Thanksgiving week everyone!

Savory Fall Scallops

If you’ve visited this page or my Insta then you know I’ve been pretty excited for Fall to say the least. Along with cooler weather, I am always thrilled to get busy in the kitchen with all things Fall. One of my very favorite foods to eat are scallops and I love experimenting with different kinds of recipes that involve them.

For today’s Perfectly Plated, I’m making Broiled Scallop Gratin with Pumpkin. I deeply love French Cuisine so this seasonal recipe was right up my alley. Before you attempt it, it’s important to know exactly what Gratin is. It sounds fancy (and is) but really isn’t hard to make. To the right is a little vocabulary lesson on exactly what is being made.

Broiled Scallop Gratin with Pumpkin

6 sea scallops

2 Tbsp butter

1/2 white onion

5 baby Portobello mushrooms

1/2 cup milk

1/4 cup pumpkin puree

1/2 tsp cayenne pepper

1/2 nutmeg

1/3 cup parmesan cheese

fresh chives for garnishing

This is so fancy-simple! When you’re cooking scallops always make sure you rinse them well and then pat them dry. After patting them, just sprinkle them with sea salt and put in the fridge until you are ready for them.

In a large pan, heat 1 Tbsp over medium heat. After the butter melts, throw in your onion and sauté for a couple minutes then add the sliced mushrooms. After the mushrooms are cooked divide this mixture into two ramekins.

Add the last Tbsp of butter to the pan and put the heat to low add in the milk and pumpkin and whisk until creamy. Then, season the mixture with cayenne, salt, and nutmeg. Remove from heat and turn on your broiler.

Set scallops on top of your onion/mushroom mix and pour the pumpkin mixture around (but not on top of) the scallops. After this, divide your parm cheese onto both ramekins. Broil these for about 7 minutes but don’t let your scallops get too brown. After these come out of the oven and cool for a couple minutes add the fresh chives and enjoy!

Revive Your Salad

Hi Friends!

I feel like with the long weekend it's hard to know what day it is. But whatever day it is, let's make it a healthy one!

One thing that has always been important to me is eating healthy. It's no secret that I love salads but on occasion, I end up sticking to the same comfortable recipes and I get sick of them. This delicious fall salad recipe was not only tasty and filling but also SO easy! Use it this season to breathe a little life into your normal salad routine.

Healthy Fall Kale Salad

Kale

1/3 cup sunflower seeds

Handful of roasted sweet potatos and halved cherry tomatoes  

1/2 avocado

Red Pepper Flakes

Roast the sweet potatos for 25 minutes on 375, after they are done mix everything together and enjoy with your favorite salad dressing!   

Heres to Wednesday! I hope both your coffee and will power are strong enough to get you through the day!