For me, silver works best. It compliments my everyday and fine china. I also have some medium dark rattan (or something like it) ones that work great and wood work with many colors and themes. I love tablescapes.

The Hubs and I usually stay home and cook for the next day. New Year's Eve is alright, but New Year's Day is the big holiday for Japanese people. I am lucky enough to be Japanese by marriage, as my husband likes to say. On NYD we all get together and eat and visit all day into the evening.

I always host, I love to and the ladies in my family were happy to pass the torch.

Apps
Brie
Goat cheese roll, rolled in smoked paprika
Variety of water crackers
Grapes, apples and pears
Veggie tray
Homemade Ranch dressing for dipping
Artichoke and jalapeño dip

Dinner
Roasted turkey
Sourdough stuffing
Cornbread dressing with apple sausage and pecans
Salad with cranberries, feta cheese and pecans
Steamed green beans
Mashed potatoes, trying Yukons instead of red this year
Turkey gravy
Rolls

Dessets
Pumpkin pie
Apple pie
Pumpkin cheesecake
Real whipped cream

Drinks
Asstd. Merlots and Chardonnays
Sparkling cider
Asstd. Italian Sodas and waters
Coffee
Tea

I think that is it, but I probably forgot something.

Exactly! Part of being a good guest, even if you are family, is don't burden your hostess. It won't kill them to eat your stuffing. If they insist, they can take over all of the cooking duties and give you a much needed break. I have dealt with this situation before, they need to support you!

I always use a fork with my left hand, but will use a knife with either hand. I prefer spreading and carving meat with the knife in my left hand, but cutting steak I prefer to hold the knife in my right. In groups, I try to sit on the end or by my hubby who doesn't care if we bump elbows.

ETA I don't think I can spread butter or frosting with my right hand. Hmmm. Off to make a cake.

Hot, sweet and creamy.

I salt the water when I cook pasta, but not vegetables or rice. Sometimes, when I cook potatoes.

My hubs came back from a week long fishing trip in Alaska yesterday. So we are having grilled salmon, sticky rice, steamed green beans and a big green salad. Simple and delicious!

Tabasco sauce and melted butter. You can add vinegar for zing. Play with the quantities to your taste specifications. Easy peasy, usually much better than a bottled sauce.

I think it is okay to discreetly "garnish" store-bought potato salad. Your friend may not even know what was in it to begin with, it isn't like doctoring someone's homemade dish. Discretion is the key, I think. Or serve lots of margaritas and no one will care what they are eating.

The dry erase board method works for me. Otherwise, out of sight, out of mind. It is easy to do and is right THERE.

Happens to me all the time. I don't know why. Sometimes after I leave the store my car will then shock me getting in it.

Me too. Getting slapped, even on-line, is not fun.

My mother who is 63, was just carded Saturday when she purchased a bottle of wine. Even better, our cashier had to call a superior to ring her up because he was underage and can't sell alcohol. We just laughed with the store employees. I don't mind being carded it is certainly preferable to being called "Mamm."

Our fur baby Bailey has allergies so he receives high quality dry food. Wheat and corn free. Occasionally the vet calls for a bland diet so we cook poached organic chicken breasts, sticky rice, and oat meal. Natural peanut butter is a treat. I also make sweet potato chewies by basically dehydrating them in a very, very low oven for a few hours. Bailey also loves chopped baby carrots and apple, no seeds.

The laugh I had when I read your first post helped my headache a little. It read like an awkward sexy foodie come on. Thanks.

Good cheese and quality meats. I don't wait for a sale or buy cheaper cuts.

Fingers or chopsticks are fine. Also, it is okay to pop the whole thing into your mouth if it isn't too big.

Don't dip your sushi rice side down into the soy sauce in front of the sushi chef. This is the same as salting your food without tasting it in front of the cook. The rice absorbs a lot of soy sauce and can mask the delicate flavors of the sushi, etc.

I meant to reply this to the OP.

I recently hosted a potluck with a color theme. Everyone drew from 2 hats a color and then a course. For example, I drew white and main dish. It was a lot of fun and everyone was creative.

Haha! My thoughts exactly.

Amen!

Interesting. I am going to try this soon. :-)