Making a kid table | Reluctant Entertainer

What makes entertaining even more lovely and lively is when little kids come!

There are so many options as to where they can sit. I’m sharing a few ideas on how to make space for them, but we try to keep in mind, it’s more fun when the little people can sit with the BIG people at the BIG table (if room).

And remember, the tables don’t have to match or fit perfectly! I love this Watermelon and Corn on the Cob post, as a lovely reminder.

Adding on a table

Ideas on how to make space for more dinner guests:

1. The bar
2. Make your own table and throw a tablecloth, sheet, or towel on top.
3. The piano bench
4. Set a card table.
5. Child-size table.
6. Extend your table with another table.

Use your imagination!

Making a kid table | Reluctant Entertainer

When our friends came for a delicious Rosemary Pork Tenderloin meal, we served a scrumptious risotto with the meal (sadly, no close up pictures). Steph brought the recipe. It was fantastic!

Love her hand-written note. We chose the “make your own table with a beach towel” method!

So Good & Easy

It’s true. This recipe was so good and EASY – it’s company-worthy for sure and a keeper for me!

What’s your quick way to include kids around the table?

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Recipe: Creamy Mushroom Risotto {ReluctantEntertainer.com}

Summary: Recipe courtesy of Dave Lieberman, Food Network

Ingredients

  • 1-ounce dried mushrooms
  • 1 cup boiling water
  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1 cup chicken stock, heated
  • 1/2 cup dry white wine
  • Few pinches salt
  • 2 tablespoons butter
  • 1/2 cup grated pecorino romano
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  1. Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.
  2. Heat the oil in a large saucepan over medium heat. Add shallots and sauté’ until they start to turn translucent in color, just a couple minutes.
  3. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine.
  4. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer.
  5. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes.
  6. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

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