What does it take to be a good host? If Instagram has you convinced hospitality requires lots of money to spend on decor and the guest accommodation level of a four-star hotel, it’s time for a reframe. What if true hospitality – the kind that makes people feel welcome and comfortable – didn’t have to cost a lot of money or require a ton of space or skill? In this episode of The Tea’s Made, we’re going to be talking about real hospitality – the art of welcoming people in and making them feel loved, accepted, and at home, whether it’s for a few hours, a few days, or even for several weeks. I share some of my tips for showing up just as you are as a host and how to make your guest’s stay more comfortable, plus a few crowd-pleasing recipes. I also share some ideas for taking care of yourself as a host – so important, and often overlooked! It’s all in this episode of The Tea’s Made.
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In This Episode:
Featured Tea: Tazo Turmeric Bliss
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Some of my favorite festive non-alcoholic beverages:
TOST Sparkling – a tea-based (yay!), fizzy, refreshing and dry bevvy reminiscent of a sparkling wine. Completely alcohol-free and delicious, would be great for a NYE toast! Comes in both a white ginger and rose flavor – I love the convenient mini-bottles as well!
FRE Sparkling Brut – a great base for a non-alcoholic mimosa: dry and crisp.
Fever Tree Grapefruit Soda – I have these in my pantry at all times! Make a great mixer for a n/a mimosa and are yummy on their own – light, refreshing, a bit tart and not overly sweet.
Apple Cider Punch Recipe
- 2 parts apple cider to 1 part cranberry juice or orange juice
- 1 part soda water (or prosecco for an alcoholic version)
- 1 part ginger beer or ginger ale (can leave soda water out if using ginger ale)
- Rum or bourbon mix well too
- Can add star anise or cinnamon sticks
Creamy, Garlicky Potatoes Au Gratin Recipe
Note: I found this recipe online on a blog, Mrs. Happy Homemaker, over a decade ago and have been making it ever since.
- 3 lbs. red potatoes washed and sliced super thin (can use a mandolin or a really sharp knife)
- Block of gouda cheese (7-8 oz.) shredded and divided in half, I have also used gruyere
- ½ stick of butter
- 8-10 cloves of garlic, minced
- 1 ½ cups of heavy cream
- Butter or grease a 9 x 13 baking dish
- Preheat oven to 325 degrees
- Melt butter over medium-low heat and and saute the garlic in it until fragrant (be sure to remove garlic from heat before it gets too brown)
- Layer half of the potatoes in the bottom of the dish, sprinkle half the gouda cheese on top, top with the other half of the potatoes, pour the butter and garlic mixture on top,
- Sprinkle the rest of the gouda or gruyere on top
Bake for 1 hour and 20 minutes or until the cheese is bubbly and brown.