Now many don’t see planning parties as a fun past time, that they can be rather stressful during all phases of planning, hosting, and cleaning up (which nobody likes). However, for someone who feels they have little control over their life currently, it’s a great way to counteract that feeling.

I’m hosting a Valentine’s Day Brunch, I’ve pulled out my decorations that I’ve collected over the years (or stole from my parent’s house) and added a bit of ambience to my apartment to get some ideas. Now, it’s Valentine’s day, there’s really only so many themes you can do. I like to just go for the classic red and pink look. For my birthday I come up with some pretty grand themes, but sometimes simpleness can have the most beauty (and cause the least amount of stress.) So, with my mind made up, which only happens about 3 times a year, I’m ready to move into making an invitation!

With my theme picked out I head onto Canva and start playing with colors and the free elements provided! I don’t really know how to give stylistic advice since I just pick and choose what I like, but what’s most important is the information. Location, time, date, what will be at the party (food, drinks, activities, etc.), and a little title for your event! Below you can find my example. And a quick note, make sure to send a fun little spiel with the invite to let guests know what to wear and if they should bring anything! Or anything else you couldn’t fit onto the invite.

Keeping guests from being hangry

Next, build out your menu! Keep in mind your guests dietary restrictions, you don’t want anyone feeling left out and who knows maybe you’ll end up liking the dish you make! My friends don’t have a whole lot of restrictions but I’ll always prepare a vegan main course and a vegan side. As for appetizers, which I always recommend something ready upon guests arrival just so they have something to keep them busy. Now if you wish to build out a physical menu, that’s up to you! But it also keeps guests from coming up to you and asking 40 more questions about the dishes. Oh! I almost forgot, I make one specialty cocktail and one specialty mocktail so my friends have options and feel a little fancier at parties. I’ll write more about building out a menu according to a theme at a later date, how else would I come up with content to write for my blog?

Since I’m doing a brunch, I’ll be sticking to a more casual breakfast style. Last year I hosted I had a Toast Bar, which was a DIY toast. The reason I did this, I found I had a lot of trouble trying to make the vegan dish work with what I was trying to build on the menu. So I thought, too hell with it, let everyone figure it out. This ended up being a really big hit though and my friends are very happy that I’m doing it again this year. So with my main in mind, the toast bar, I picked some classic sides to pair with it! I usually keep the sides a little simple just because the main course should have the most love, but for this I’ll be making homemade potato pancakes and bacon. Lastly for my drinks, I always lean in to something that goes with the theme or something that is seasonal. For my cocktail I’ll be doing a Strawberry Rosé Sangria which includes strawberries, lemon slices, and orange slices. Then for my non-alcoholic beverage I’m making a Strawberry Iced Tea that includes fresh lemon juice and, you guessed it, strawberries.

Respect is kindness

This part requires you to put your foot down. Get a strict headcount. I’m more than happy to meet friends of my friends, but I need to know. Especially if you’re having food and drinks, I always say you’d rather have too much than not enough for your guests. I send out an invitation about a month to 2 weeks in advance, then I follow up with the menu a week before the party. By this message I give my friends a deadline, “if you wish to bring an additional guest you must inform me before X, otherwise, I will tell you no.” Seriously, this isn’t a matter of being controlling it’s about respect. I’m hosting you in my home and cooking for you, the least you can do is speak up!

Making some magic with a dash of stress

However! Now we get to my favorite part, which of course is the most optional. You don’t have to cook for your own party! My parents always get some wonderful catering from a family friend and his food never disappoints! I just have an emotional connection to this part, talking is hard, but cooking, I love to cook! Especially if it’s for my friends, I like to take the time and effort it takes for these dishes. To pour my love and soul into it. I went to college with these lovely people and there were days where we wouldn’t eat because we were so busy. But in my house, you’re never too busy for a lovely hearty meal! Now with the sap out of the way, the next step after getting your menu together (and going through the horrors of grocery shopping) figure out what can be precooked or started the day before, it’s kind of like meal prepping. Cutting veggies, cooking pasta, or even if it’s just having all the items for each recipe grouped together in the pantry can be enough. Once you have organized the goods or did your precooking, have you tin foil trays ready! Trust me these things are absolute lifesavers when it comes to storing, reheating, or traveling with food. I simply get mine at the dollar store for $1.49.

When cooking, start with your vegan dishes! Some vegans don’t care about sharing a pan with meat, but others might. Just to play on the safe side, cook all vegan dishes first and then move on to non-vegan so there’s no transfer into the vegan dish. While also doing this start with the dish that will take the longest, these are the dishes where most of my anxiety stems from.

With my toast bar in mind and taking a quick peak at the menu above, I will leave all the bread toasting and bacon cooking until the day of, probably until moments before I serve. But the veggies, spreads, and potato pancakes I can get together ahead of time. So those will be completed the night before so I only have to heat them up and set these out when the time is right! My pastries will be set out as is and my charcuterie board will be prepped the morning of. This is a technique I use a lot whenever I do charcuterie, especially if I have to travel with it. I cut up all the cheeses and fruits that are able to last in the fridge cut up and let them sit in storage containers just until the party starts. This way helps to avoid a pile of dirty dishes in the sink as the party starts.

The final hours

You finally made it! Party Day! Party day at my parents house growing up was like Christmas day, even in the peak of summer. Running errands with my dad, pulling out pool cushions, helping my mom with chips and dip, staying out of the caterers way. Now being in my early 20’s, nothing has changed. I wake up with an adrenaline rush running to make sure everything is perfect and to finish the last touches of cooking for the main meal and appetizers until guests arrive. I finally get to enjoy all my hard work with the most incredible people in my life!