As we mentioned last week, Alyssa and I both were hitting the road for family trips this weekend. I just got in from a great Tahoe family trip with ALL of my family (15 of us in one house!) and it was the best one yet: enough space for everyone, perfect beach weather and tons of laughs and memory making all around.
Since all my sisters had unexpectedly tight schedules leading up to the trip, we didn’t plan our menu out as we usually do. The cobbled together plan worked out just fine and I even learned of two neat little tricks I’d love to share- maybe they’ll make your next gathering too!
One of my sisters had recently been to a birthday party with an easy snack laid out: jicama and cucumbers, sliced into sticks and served with lime wedges and a shaker full of Tajin. I found this blog post outlining the easiest way to peel the jicama and it includes a little more about the “recipe”. But it’s so simple! Serve some of the sticks onto your plate, squeeze lime juice liberally over them and shake on some Tajin (my sister brought this low sodium version and it was perfectly salty).
Got it? Second tip!
When we were kids, one of our favorite extra special treat dinners was individual pizzas. We used french bread sandwich rolls and picked out all our favorite toppings. In the years since, we’ve served the same meal to all the kids, but used either the rolls or English muffins. But this week another sister brought PITA BREAD to use as a base and it took our do-it-yourself pizza from memorable to AMAZING.
We had options in regular, whole wheat and onion and added all the regular fixings on a big cutting board for the kids to choose from. Pita bread is not just the right shape for baby pizzas- it crisps up without getting soggy and isn’t too bread-y.
Do you have any tips for feeding a crowd? I’m already excited about planning next year’s trip!
