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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I don’t have household staff- so no.

Otherwise it is too hard to be formal, both in dress and dining, when you are the one doing all the cooking, plating, serving, cleaning and cleaning up- oh and being hostess and socializing  and being pleasant while looking like you aren’t busy doing a bunch of work[/quote]

…nope. Don’t you know how to make things ahead? Many main dishes like coq au vin can be made ahead; so can basically any appetizer or dessert

Let me guess, you think you have to make every little thing from scratch? Even Ina Garten says you should focus on making one or two things, and fill in with good-quality store bought instead of working yourself into a froth.

As in cocktail hour can be a pitcher of homemade sangria (made the day before) and some good-quality cheese and Marcona almonds. Soup can be made ahead, and so can salad (lightly dress before serving, no big deal). Pre-marinated salmon can cook during first course, served along with asparagus and roasted potatoes, no big deal. Then a beautiful dessert from the best bakery in town.

Like, this isn’t rocket science.[/quote]

+1. Or, if you’re like me and love baking, reverse this by making a show stopper dessert and buy the dinner at Whole Foods [/quote]

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