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“و به مهمان تعارف مكن و هر ساعت مگوى كه: "اى فلان! نان نيك بخور! هيچ نمى خورى! به جان تو كه شرم مدار" كه از چنين گفتار مهمان شرمزده گردد و نان نتواند خوردن و نيم سير از خوان برخيزد.
و ما را به گيلان رسمى است خوب، چون مهمانى را به خوان برند، خوردنى در ميان خوان بنهند و خداوندخانه از آن جا برود تا مهمانان چنان كه خواهند نان بخورند.”
― عنصرالمعالی کیکاوس‌ب�� اسکندربن قابوس��

“I love the stillness of a room, after a party. The chairs are moved, the cushions disarranged, everything is there to show that people enjoyed themselves; and one comes back to the empty room happy that it's over, happy to relax and say, 'Now we are alone again.”
― Daphne du Maurier

“That's the lesson in this for people like me who sometimes get wound up about doing things perfectly: 90 percent of the people in your life won't know the difference between, say, fresh and frozen, or handmade and store-bought, and the 10 percent who do notice are just as stressed-out as you are, and your willingness to choose simplicity just might set them free to do the same.”
― Shauna Niequist, Bread and Wine: A Love Letter to Life Around the Table with Recipes

“As a host, you set the tone, and you set it right away. It’s so easy to get carried away with an ambitious menu, and then spend the whole night flinging things around your kitchen and being annoyed with your guests for having the audacity to try to talk with you. Terrible plan. Everyone would rather have a simpler meal and a happier host.”
― Shauna Niequist, Bread and Wine: A Love Letter to Life Around the Table with Recipes

“Sunday brunch is an easy, pleasant way to entertain a largish group, especially in the country. Americans who overslept invented the word brunch, but the ingredients and the casual atmosphere bear a strong resemblance to breakfast in an English country house or to a French midnight supper. The choice of menu can be as wide as the imagination. Practically anything goes �� from hearty breakfast dishes such as filled omelettes, kidneys, chicken livers and bacon, sausages, and eggs Benedict. Something pretty in aspic, or a salmon mousse in a fish-shaped mold, makes a lovely centerpiece. Best of all, most of the meal can be prepared way ahead of time and it can be managed without outside help �� if, that is, the hostess puts in a lot of work the day before and early that morning.
People can wander in when they feel like it, so there’s no need to tint this one. Drinks are no problem. A big punch bowl with chunks of fresh fruit makes a nice starter, and mixings for bloody Marys, screwdrivers, or bullshots can be left on a table for guests to serve themselves. Of course there should be a big pot of very good coffee.”
― Joan Crawford, My Way of Life

“And I thought, You know, Fran, you could go away and you could be in a very beautiful place with a cook, but then you’d have to be a good guest. I would much rather stay here and be a bad guest. And, believe me, I am being a bad guest.”
― Fran Lebowitz

“It was not so much that he had anything against people in general, more that he saw no purpose in deliberately setting up occasions on which you stood around trying to think of something to say. Moreover, the whole process was self-perpetuating; the guest became the host in an act of social revenge and thus it was on for ever. The only sensible course was never to start it in the first place.”
― Penelope Lively, Passing On

“Ekonomik hosting paketleri satın alırken kaliteli, güvenilir ve hızlı hizmet almak ister misiniz? Türkçemizde çok güzel bir söz vardır : Ucuz etin yahnisi olmaz diye. Ancak verigom bu ezberi bozmaktadır. Satın alacağınız ekonomik hosting hizmetleri hem hızlı, hem güvenilir hemde sorunsuzdur. Uygun fiyatlarla satın alacağınız hosting paketlerinde ezber bozan hizmet verigom da”
― Verigom

“When I plan a menu I consider color, texture, taste, and balance: Color: A red vegetable next to a yellow one looks unappetizing. Two white ones, like celery and cauliflower, look awful.
Texture: Creamed chicken with mashed potatoes makes too much mush. Always serve something crisp with something soft.
Taste: Never team two sours, two sweets, or two bitters. Candied yams and cranberry sauce are both delectable, but served together they break two of these rules, color and taste contrast.
Balance: Courses shouldn't be uniformly rich nor light. A too rich menu might consist of a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy whippedcreamtopped dessert. If the main course is substantial, the first should be light, crisp and appetizing, and the dessert an airy sherbet or a compote of fresh fruit.
I decide first on the main course. For a buffet for twelve there should be two warm dishes. If you're going to be a relaxed hostess choose two that can be made the day before. Most of them improve with reheating. Some of the possibilities are beef bourguignon, boned and skinned breasts of chicken in a delicate cream sauce, a shrimp-lobster-and-scallop Newburg, lamb curry with all its interesting accompaniments.
With any of these, serve a large, icy bowl of crisp salad with a choice of two or three dressings in little bowls alongside.
Hot dishes must be kept hot in chafing dishes or on a hot tray so that they’re just as good for the second helping. Plates should be brought warm to the buffet table just before the guests serve themselves. I like to have a complete service at each end of the table so that people won’t have to stand in line forever, and there should be an attractive centerpiece, though it can be very simple. A bowl of flowers, carefully arranged by the hostess in the afternoon, and candles—always candlelight.
The first course for a buffet supper should be an eye-catching array of canapés served in the living room with the drinks. I think there should be one interesting hot thing, one at room temperature, and a bouquet of crisp raw vegetables.
The raw vegetables might include slim carrot sticks, green pepper slices, scallions, little love tomatoes, zucchini wedges, radishes, cauliflowerettes, olives, and young turnips. Arrange them colorfully in a large bowl over crushed ice and offer a couple of dips for non-dieters.
[...]
It’s best to serve hot hors d’oevres in two batches, the second ones heating under the broiler while the first round of drinks is served.
[...]
After people have had their second helpings the maid clears the buffet and puts out the dessert. Some people like an elaborate ice-cream concoction �� so many men like gooey, sweet things. Pander to them, and let them worry about their waistlines. Some people like to end dinner with cheese and fruit. Other two kinds �� one bland and one forthright, and just ripe. French bread and crackers on the side. For diet watchers gave a pretty bowl of fresh fruits, dewy and very cold. Serve good, strong coffee in pretty demitasses and let the relaxed conversation take over.”
― Joan Crawford, My Way of Life

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