We’ve finally hit the most wonderful time of the year, and just look at you.
You’re hyperventilating.
It’s because of those visions in your head, isn’t it?
Decorating. Parties. Shopping. In-laws. Weight gain. Hangovers. Housecleaning. Wrapping. Unwrapping. More parties. More shopping. More weight gain. More housecleaning.
Where to be? What to do? What to wear? What to give?
And what’s that happy sound?
Just say no, no, no to holiday-induced stress this year.
How? A pare tree. Not a pear tree — a pare tree.
Do some serious pruning this month, and you’ll multiply good times and personal joy, sings an eclectic chorus that believes December has morphed into an exhausting and expensive spectacle that delights retailers more than anyone else.
“The war is going on. We’re nervous about the values of our homes. Ecology and the idea of living green are huge in our heads. And we all know that nobody needs to cram their house with any more synthetic stuff they won’t even be able to find at the end of the holidays,” says home-design guru Christopher Lowell.
Wait, isn’t that the guy whose name is slapped all over thousands of furnishings sold at a big-box store near you?
“Too many people miss the point,” Lowell said. “This is a season for personal reflection and relationships — for getting together and for recognizing that time is the greatest gift ever.”
Here are some ways to make less more this season:
Pare spending. If you’re like the average American, you’re trying to cut costs, your health insurance premiums are on the rise, and you’re paying more for gas and food — particularly milk, which is approaching $4 a gallon. Yet, according to American Research Group Inc., shoppers around the country plan to spend an average of $859 this holiday season. That’s down 5 percent from last year, still mucho dinero for plenty of people.
“Spending more than you should takes the fun out of gift giving,” writes manners maven Peggy Post, director and spokesperson for the Emily Post Institute. “Stick to your budget.”
Which is easier to do when you steer clear of stores.
“Wouldn’t it be great if we celebrated with more compassion and less consumption?” said Ron Johnson, lead pastor of Pathways Church in Denver.
He and his wife, Kim, are planning to walk the talk by giving what Johnson calls “relational gifts.” Think coupons for household chores; special and inexpensive outings with the kids; homemade goodies for neighbors and teachers; and dates for coffee, movies or pizza with close friends.
One definite upside to giving personal gifts that weren’t picked from a catalog, store shelf or website: “You’ll probably have more fun and receive as much love and friendship as the people you’re giving to,” Johnson said.
Pare the gift list. Not everyone needs a present from you. While you’re paring that gift list, also think about paring the time and money spent on wrapping the items you do buy. Homemade gift tags can be elegant and made from greeting cards received throughout the year.
Pare the card list. Save on the costs of postage and color ink cartridges for your printer by sending e-mail greetings instead. “You can wait until the last minute, and you can even attach pictures,” the etiquette gurus at the Emily Post Institute say. Just take care to send more traditional, handwritten greetings to people who don’t hang out on the Web very often.
Pare décor. If you’re really into trimming trees, displaying your extensive collection of menorahs or stringing twinkling lights around your house, fine, Lowell says. But people who depart from those traditions also manage to celebrate the holidays every bit as festively — and save themselves a lot of time, money and headaches.
Lowell is a big fan of simple centerpieces for tables and mantles. This year, his home will bask in the glow of votive candles and open glass cylinders that will hold citrus fruits, flowers, colorful ornaments.
Pare the event and travel schedules. The fewer holiday shindigs you attend and errands you run, the less schlepping, driving, overeating and overspending you’ll do.
“I know it’s hard to say no to things, but it’s really hard to be on the go nonstop,” says Johnson, the Denver pastor. “Resisting the rush, being quiet at home and slowing down internally will help you externally. You’ll bring more peace to people and be more sensitive to their needs.”
Ask family members to help you limit the social calendar to only three holiday events, recommends Donna Smallin, author of “The One-Minute Organizer.” Attend only those that are the most meaningful and fun.
Also go online instead of standing in line for gifts. According to personalshopper , a recent survey of 1,345 women found that almost half plan to use the Web exclusively to make holiday purchases.
Need to do some shipping? The U.S. Post Office, UPS, and DHL will let you schedule mail pickup online.
And instead of joining the nearly 40 million Americans whom the AAA expects to travel 50 miles or more from their homes to celebrate the holidays, consider asking people to visit you instead.
Which brings us to….
Pare the guest list Host holiday gatherings at home only for the people nearest and dearest to you, Lowell says. Limit the guest list to 20. “And remember that parties should not be designed to match-make or strengthen your business relationships,” Lowell added.
Pare the cooking. Culinary whizzes recommend a wide array of strategies to avoid spending time in the kitchen and the expense of hosting a party. Many suggest that guests pitch in with contributions, but Lowell says potlucks often create more stress for the already stressed-out.
“When you don’t know what people are bringing, you lose a sense of control and can’t anticipate gaps in the menu,” he says.
Serve only food that can be prepared in advance, Lowell says. “If it must be made the day of the party, then don’t make it.” Skip the sit-down dinner and provide a buffet spread instead. Use disposables, which can be cleaned up with one fell swoop into the trash.
If you’re determined to go the potluck route, combine the party invitation with the gift of an inexpensive service dish. Attach classy tag bearing the recipe for the cuisine you’d like that dish to hold during your get-together.
Pare your household.Less mess means less stress, says Dawn Helgesen-Miller, a professional organizer and interior designer in Denver. Clearing your home of things you no longer use is a great way to treat yourself and help others, she says.
“If you haven’t seen or used it in a year, you probably don’t need it,” Helgesen-Miller said.
That goes for holiday hubbub, too.
Christopher Lowell’s recipe for a successful holiday party for 20 people and under $200
Last year, the master of home design and entertaining threw a bash for his closest friends that featured an array of soups. This year, he’s serving cocktails and hearty appetizers on decorative stations scattered throughout his Los Angeles home. His focus? “If it’s not easy to serve and easy to clean up, I won’t be doing it,” Lowell said.
Setting the scene
“This isn’t the sort of party where everyone is sitting down at a dining room table. And this isn’t the sort of party where you bring in rented chairs because we’re not holding a town meeting,” Lowell said. “We want our guests moving and flowing and meeting. Set up stations throughout your home –and use all the space that’s available to you.”
Those spaces might include a sideboard, a coffee table, a dining table or island — or that round table where you often leave your keys. For this party, you’re going to need four stations. Choose locations that will allow guest to move easily around your home. Stations should be approximately 2 square feet or 2 feet in diameter, Lowell said.
As for the food you’ll be serving: Keep it hearty but simple. Recipes that require any actual cooking can — and should — be prepared up to a week in advance. “The day of the party is reserved for you to get up leisurely and take one last look at the medicine cabinet and say, ‘Ooooh, I don’t want people to know I’m on those,” Lowell said.
Blend your drink mixers in a pitcher before the party, and let your guests decide how much booze and ice they want to add.
The decor
Uniformity of color will help you create a simple and elegant look on the cheap. Go for table coverings that are the same color. Ditto for serving pieces. Limit the number of colors you’re using. This year, Lowell is fond of white, silver, pomegranate and lime.
The serviceware you’ll need: Glass containers and glass pitchers that can be found on the cheap at big-box retailers and dollar stores, such as Target and Big Lots. Lowell recommends three containers for each station — and he’s fond of those (think open cylinders and cubes) that measure 2 feet in height, 1 foot in height and 8 inches in height. “What’s great about them is that you can use them for any event,” Lowell said. “Fill them with whatever you want.” You’ll need six glass pitchers — one for each station and two to serve as back-ups. You’ll also need two martini shakers for each station (settle for one at each station if you’d like to splurge on food).
Don’t forget the candles. Buy a total of 24 candles (once again, stick with the same color) — six candles for each of your stations. Tealights can be bought by the dozens for only a few bucks. Arrange them around the glass containers.
Set the stations. Guests will be in charge of serving themselves at this party. Each station should include the serving pieces and ingredients they’ll need to fill their plates and freshen their drinks. Elegant disposables easily found at party specialty stores are fine to use. Just remember that rule about uniformity of color.
Station No. 1
This is where you’ll serve the pomegranate martini. Fill the tall (2-foot) container with pomegrantes and limes. Fill the second (1-foot) container with pomegranates and inexpensive silver Christmas ball ornaments. Fill the third (8 inches) container with citrus peels (shavings from any citrus fruit — lemons, limes and oranges will do) with which to garnish the martini. Fill the pitcher with pomegranate and lime juice.
The martini recipe (which you may want to copy on an elegant sign left on the table to aid your guests): Four parts vodka, 2 parts triple sec, 2 parts pomegranate juice, 1 part lime juice.
Appetizers: On this station, you’ll provide nuts and cheeses. Store-bought nuts should be coated with olive oil; sprinkled with red pepper flakes, rosemary and thyme; spread on a cookie sheet and toasted in a 400-degree oven for about six minutes. Provide a heaping bowl of these nuts next to a platter of gourmet cheeses — soft coat cheese, sharp cheddar, whatever you can afford. Arrange with fancy crackers or baguettes you’ve toasted.
Station No. 2
This is the Bloody Mary station. Fill the tall container with three different colors of tomatoes and cranberries. Fill the second container with fresh basil. Line the third container with leafy lettuce leaves, and fill it with creamy store-bought dressing. Fill the pitcher with tomato juice.
Martini recipe: 1 1/2 oz. (1 jigger) vodka, 1/2 cup tomato juice, 2 teaspoons fresh lemon juice, Worcestershire sauce to taste, Tabasco to taste and salt and pepper to taste.
Appetizers: This is where you place a huge platter of fresh-cut veggies.
Station No. 3
Think of this as the seafood station. Fill the first glass container with lemons and limes. Fill the second container with cherry tomatoes and white, frosted Christmas ball ornaments. Fill the third with sliced lemons and limes. Fill the pitcher this your pre-mixed martini.
Martini pre-mix recipe: 6 parts vodka, 2 parts merouth and several dashes of tobasco. When poured, float a large shrimp in the center of each glass.
Appetizer: Shrimp platter and cocktail sauce.
Station No. 4
This is the chocoloate martini bar. Fill the tallest container with five different styles of pretzels. Fill the second with cubed pound cake or muffins. Fill the third with sliced fruit. Place a bowl of chocolate fondue for dipping on this station. Place another small bowl of chcolate shavings or swirls on the table for garnishing the martini. Fill the pitcher with your pre-mixed martini.
Martini recipe: 1 part chocolate liquor and 6 parts vodka.
Christine Tatum: 303-954-1503 or ctatum@denverpost.com
