lights off when we leave the house, and before we married,
he cooked for himself and washed his own dishes. (Now I do
it.) It's a real compliment when Frank says that someone is
"tight as the bark on an oak tree."
Still, I know we're all busy, so I'm in favor of any
shortcuts that help save time even if they cost a little
extra. And yet, as a former New England Yankee, I am always
in favor of spending money carefully. Here are some of the
tips that I've learned that may help you, whether you're
cooking for eight or a hundred:
_Plan a simple menu with everything done in advance,
except simple heating or reheating. Most cookbooks suggest
that you have only a few dishes that require last minute
work, but I don't want the hassle of worrying about any;
I've found that last minute things always come up, and it's
wonderful to know that they're not going to upset your
schedule or leave you in a state of frazzlement. In my own
case, I'm always working harder the day before the party
than the day of the party.
_Check that you've got refrigerator or freezer space
for all perishables.
_Check that you have the pots and pans and storage
containers for the foods you'll be preparing.
_Write a detailed schedule for yourself including the
menu and shopping list. I like to have a copy of the menu
visible on my refrigerator, partly because it gives me
confidence as I check off each dish as it's completed, but
mostly because I remember one party when I forgot a dish
that I had cooked and was faced with leftover string beans
for thirty.