Somehow I have been nominated as the “family giver of showers.” I am happy to accept this honor, mostly for my mother. She enjoyed the showers so much; the food, the family, the togetherness of it all. My main goal during any shower is to make the bride feel special, and my guests feel relaxed, comfortable and fed with delicious food.
It is important to me to remember all of those ladies who made this family what it is… I use my Grandma Marvel’s rose-patterned plates, a white bowl that my Grandma Sanders gave to me (which my mother originally gave to her), and my mother’s salt and pepper shakers. I try to remember them and honor them in everything I do, but especially on these days when we are missing them so.
I am not a fancy hostess, by any means, and I dislike games…so there will never be, nor has there ever been, a game played at our showers. The closest I have come to a game is having everyone write down a piece of advice for the bride or a recipe that they love.
My sisters (in-law, but they feel like sisters), usually help with some aspect of the shower, whether it’s the invites, food or flowers, which is always welcome! I will always have the house ready to go, but I no longer care about every little spec or white dog hair; my guests won’t even notice! They are having such a lovely time visiting and dining, having coffee or mimosas, that I try not to worry too much about the small stuff.
My go-to menu is a brunch – “Nobody wants to spend a whole Saturday at a shower; let’s get in and get out and on with the rest of the day!” per my mother.
10 am is my favorite time to start, and we are usually done around 1 pm. I try to use recipes that I can make the day before and then just pop in the oven the morning of the shower.
Here is my favorite menu:
Ham and Swiss Croissants
No recipe here, just fresh croissants, good quality, freshly sliced ham and Swiss cheese. I put on a foil-lined pan and bake until warm and the cheese is melted.
Gluten-Free Coffee Cake
I use Pamela’s recipe.
Susan is the best fruit platter creator in all of the land…
I usually just wing this one… 12-18 eggs, whole milk, cheese, sometime sausage or bacon or a bit of green or red peppers. I no longer use the recipe with the bread, since we keep things as gluten-free as possible in my home! Spray your pan and bake until done.
I omit the canned soup, as it has gluten, but no one can tell! Just add extra cheese on top and go a bit heavy on the sour cream.
French Toast Bake