the soiree: a recipe

by charlotte guest

You will need:
  • a play-list of jazz, blues, folk – music that invites relaxation and conversation; think“tunes” not “tracks”
  • dresses and chinos and button-up shirts and nice shoes (preferably with closed-toes but hey it is your party)
  • people
  • a dimmer on your lights
  • nibbles (hand-held items, and try not to surprise anyone with soft, oozing centres – no one wants to look like an oaf with slop around their chops)
  • a large-ish, central-ish table upon which to arrange the banquet and towards which all guests will gravitate; be sure to select a table cloth that epitomises the mood you're going for – the table should be a real anchor, an ‘altar’ if you will
  • couches
  • a note attached to the invite stating one condition of entry, or rather a “polite request”: that all participants contribute to the merriment by bringing one bottle of something – not goon, come on people - because you're not paying for everyone to get rowdy as well.
Method: 
Combine people and attire and let stand (or sit, or move about) for approximately four hours and place all other ingredients in a small to medium sized house and mix well to combine.
Hint: use sharp, serrated speech to remove any lumps in the otherwise smooth batch 
Makes twenty to thirty.  





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