The Celebrate Everyday Party Team hopes to make this a season of connection through celebration! Here are a few of Cathy Riva’s suggestions for an entertaining summer!
First, let’s make this the summer of SILLY. Everyone arm yourselves with a great joke and maybe your opening line…
I live with a six-year-old, so here is my latest guffaw…
A corny joke to inspire your SILLY summer-“Why did the banana go to the doctor? He wasn’t peeling well“.
Never leave home empty handed– Here are a few of this summer’s born to succeed hostess gift ideas.
C Wonder has a variety of fun and festive home items! I LOVE straws. Partner their orange and pink stripe paper straws with some fun cups and your favorite lemonade and Voila, you have a colorful present.
You can never go wrong with seasonal, fresh flowers. Arrange orange and pink Dahila’s, Marigolds and King Tulips (you can find them in your local flower market and in NYC on 28th street). Pair them with a hand crafted fluted vase from Frances Palmer Pottery and you will be invited back every weekend!
Summer salads are a must at our home and this Zyliss Salad Knife makes shredding lettuce a breeze. It also is a perfectly affordable and stylish hostess gift as well!
Eatin’ La Vida Loca– Having quick, easy and tasty recipes on hand is essential to host impromptu summer soirees. This says hello hot fiesta to me!
Elizabeth Gordon’s Beef Tostadas from her new book “Simply Allergy Free“.
Beef Tostadas Ingredients:
1/4 teaspoon chipotle chile powder
1/2 teaspoon garlic salt
1/4 teaspoon onion salt
1 teaspoon dried oregano
1 teaspoons ground cumin
1/4 teaspoon salt
1 pound ground sirloin
8 gluten- and soy-free corn tostadas (you can use a Boston lettuce leaf here too, my suggestion)
Diced tomato, avocado, red onion, Daiya cheese, shredded lettuce, and cilantro for serving (optional)
In a small bowl, stir together the chipotle chile powder, garlic salt, onion salt, dried oregano, cumin, and salt. Set aside.
In a large skillet, brown the beef over medium-high heat until it is cooked through, about 10 minutes, stirring frequently to break up any large chunks of meat. .
Remove the beef from the heat and drain off the fat. Sprinkle with the spice mix and stir so that the spices are evenly incorporated. Spoon the meat into the tostado shells and serve immediately, garnished as desired.
The unused meat may be refrigerated in an airtight container for up to three days.
Note: To make your own tostada shells, take corn tortillas and fry them in 3–4 inches of canola oil heated to 350°F for about 2 minutes or until they are crisp and golden. Remove the fried tortillas to a paper towel–lined tray to drain.
Service Counts– I love festive serving ware, plates, cups, napkins…you name it! If you are looking to impress your guests with a little red, white, and blue, then the French Astier De Villatte dessert and dinner plates will tug at your American heart strings! The cups are nice too. You can find them state side at John Derian in NYC.
Drink Your Veggies– I love a good juice that Riley, my 6-year-old, and I, can enjoy together. We are working on our Kale ideas… so next up we are giving this a try!
1 banana, 10 chunks of frozen mango, a chunk of ginger, Tbl spoon of coconut oil, 1/2 of a cucumber, 3 kale leaves, and a little parsley. All organic if possible.
This is from the site duncantrussell.com
“Beet the Heat”cocktail fun– No summer party would be complete without a fun grown up drink too!
This signature cocktail is from my local haunt and fav family restaurant, Elizabeth’s Neighborhood Tavern. It is called “Elizabeth’s Sweet Beet”.
Vermont Gold Vodka (fresh beet infused):
Fresh Orange Juice
Served Straight up…compliments of the bartender at Elizabeth’s Neighborhood Table.
Image Source:// All From Author