Sylvia Plath's Spongecake

After a few days of coolness, including a big rainstorm, we're back to Hot, Sticky and Still. Yuck.

Time to head to the air-conditioned trailer with a cup of coffee, and some of the wonderful fruit that's out there right now. I've been thinking about shortcake to go with it. Normally, I make a kind of biscuit for this, heavily buttered and the fruit poured over. But when we had supper with our friends, they served it on squares of 'hot milk spongecake.' This plain cake is tasty on its own, but absorbs fruit juice nicely. There are dozens of recipes out there, but this version is simple, frugal...and  good. 

NANNIE'S HOT MILK SPONGECAKE

(from AllRecipes.com, with photo)

2 cups flour

2 cups sugar

4 eggs

1 cup milk

2 teaspoons baking powder

2 teaspoons vanilla

Heat oven to 350 degrees. Heat milk until almost boiling; while it's heating, beat everything but flour together. Gradually pour in milk, then flour, a little at a time, until thoroughly mixed. (Make the flour measurements heaping, if you live at high altitude, like we do.) Pour mixture into an ungreased 10-inch tube pan, bake for 45 min. until light brown and an inserted toothpick comes out clean.

Serve lathered with sliced strawberries, cherries or peaches mixed with a little sugar, and a generous topping of whipped cream. Ummm…

Just to get away mentally, I've been reading a biography* of Ted Hughes, a brilliant poet who was anything but kind when it came to his many women. (Why do talented writers have to be such pigs sometimes??) Simultaneously, I've been dipping into a volume of letters** by Sylvia Plath, his first wife. She could also be demanding,  and more than a little narcissistic. But boy, could she write -- and cook. Lo and behold, Sylvia made spongecake, too. In a letter to her sister-in-law Olwyn**, she wrote:

"Here is a heavenly sponge cake recipe which you should make in a high cake pan with a funnel in the center so the cake has a hole in the middle:

6 eggs (separate)

1 1/2 cups sugar (sifted)

1 1/3 cups cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons water

1/2 teaspoon lemon extract

1 teaspoon vanilla

"Directions for sponge cake: Beat yolks until lemon colored. Add sugar gradually. Add water nd flavoring. Beat. Add flour gradually, beating. Beat egg whites to froth; add baking powder and salt to frothy egg whites. Beat until very stiff. Fold gently, but thoroly [sic] into egg yolk mixture. Sprinkle granulated sugar lightly over top of cake before putting it in the oven.

    Bake for one hour at 325 degrees. Do not remove cake from pan till cake is cold. Happy eating..."

Hughes and Plath during their marriage -- go here for more

This post ran on the Brickworks blog, as well.

*Ted Hughes: The Unauthorized Life by Jonathan Bate (Harper/Harper Collins, 2015). Extremely well-documented and fascinating...until the scum builds up. Huges was not exactly a Nice Man -- but then again, Plath wasn't always a Nice Woman, either, though she hid it better.

**The Letters of Sylvia Plath, Vol. 2: 1956-1963   (edited Peter Steinberg and Karen Y. Kukil, Harper/Harper/Collins, 2018). Sylvia's recipe is on pp. 323-324.

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Garbage Plates...And Cincinnati Chili

It's been a long day, with lots of clouds and wind. The fridge is full of leftovers, and you've had plenty to do, without even thinking about what you're going to eat tonight.

It may be time for a Garbage Plate.

Before you register a mental 'ewwww,' bear in mind that garbage plates have a long and honored tradition. The first mention seems to be Nick Tahou Hots in Rochester, NY; Alex Tahou, Nick's dad, is said to have invented the original Garbage Plate in 1918.

    The Garbage Plate, according to Nick Tahou Hots, starts "with a base of any combination of home fries, macaroni salad, baked beans or french fries topped by your choice of meats and dressed to your liking with spicy mustard, chopped onions and our signature Nick Tahou's hot sauce. Each plates comes wiht two thick slices of fresh Italian bread and butter."

    Sounds like the perfect dish for a customer who can't make up their mind. ("Hey Nick -- give me a little of everything!") 
     Another site described Tahou's mixture as "two hamburger patties and a choice of two sides -- usually some combination of home fries, macaroni salad, and beans. The contents are often laced heavily with ketchup and hot sauce, and mixed together before eating. Rolls or white bread are served on the side."

New York's Tom Wahl's burger chain makes a similar dish, but calls it the "55 Junker Plate." So, to my surprise, does the national Culver's chain. According to one review, their "Hot Plate" is made up of three cheeseburgers, home fries and macaroni salad lumped together on a platter, with "sneaky good" meat sauce ladled over all. (Bread is extra.)

Culver's 'hot plate'

No fuss, garnishing or arranging here -- the food is lumped on, sauce poured over and the plate is slapped out on the counter. (I remember George Orwell asserting, in his 'arranged' memoir, Down and Out in Paris and London, that the less fuss paid to a dish, the more it was probably not dropped on the floor, picked up, moved around with sweaty fingers that had been licked, etc etc. Yum.)
     This actually looks a lot like what The Mama called 'Slop:' various leftovers mixed together in a frypan, then served topped with sauce or gravy, if we had any. Her comment, after that, was usually "Shut up and eat." Even now, that command is still used, with much giggling, at family gatherings. (The Mama generally blushes when it's trotted out.)

All this slopping and pouring reminds me of another regional specialty:

 Cincinnati Chili. This interesting dish features spaghetti heaped with a spicy tomato sauce that's not traditional chili... but something else. Word is it was invented, c.1920, by two Macedonian Greek immigrants for their restaurant, The Empress. (They'd been using the same sauce on their 'coney' dogs shortly before.)

I'm pretty sure this is 5-way -- see below

This is not your typical chili -- it's considered a Mediterranean thin soup, rather than a stew. It uses spices not associated with traditional chili, including cinnamon, allspice, bay leaf, cloves and nutmeg. Cumin and chili powder are in there too...but they show up in a lot of chili recipes, including Colorado's famous green chili. Some recipes even include a little dark chocolate, though Dann Woellert, author ot The Authentic History of Cincinnati Chili, says that's not the case for any chili parlor in Cincinnati.

The 'ways' are important in this dish. According to Wikipedia, they are:

• Two-way: spaghetti topped with chili^[4] (also called "chili spaghetti")
• Three-way: spaghetti, chili, and cheese^[4]
• Four-way onion: spaghetti, chili, onions, and cheese^[4]
• Four-way bean: spaghetti, chili, beans*, and cheese^[4]
• Five-way: spaghetti, chili, beans, onions, and cheese^[4]

*usually kidney beans

So what's served with it? Oyster crackers, of course!

Here's the recipe, as interpreted from AllRecipes.com, direct from a Cincinnati native.

CINCINNATI CHILI

2 pounds lean ground beef
2 chopped onions
1 15 oz. can tomato sauce
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
4 cloves minced garlic
1/2 square (1 oz) unsweetened chocolate  (optional)
1/4 cup chili powder
1 1/2 teaspoons salt
1 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon ground pepper
5 whole cloves
5 whole allspice berries (or a teaspoon of allspice)
1 bay leaf  (optional - I am not a fan)

Directions:

Step 1:  BOIL THE MEAT. (Yes, you read that correctly.) Cover the hamburger with water, then boil until cooked, breaking up the meat to give it a fine texture. Cool (preferably overnight), then skim the fat off. Keep the broth -- you'll need it.

Step 2:  Stir in everything else, bring to a boil, and reduce to simmer for three hours. Check occasionally to see if more water is needed. Pull out your bay leaf, if you used it, and serve as a topping for freshly-cooked spaghetti. Makes enough for 4-8 hungry eaters, depending on how many 'ways' you add. (Variation: Serve 'coneys' first, with the sauce spooned over hot dogs in buns -- then use the rest of the sauce later in the week for Cincinnati Chili.)

     Plan ahead, and you can have just enough leftovers from other dishes to make a quick Garbage Plate or Cincinnati Chili some cold and overcast March evening. Top your meal off with a goold old Irish Eton Mess, and you've got a messy, satisfying meal.

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(This post was also published in my general blog, A Brick Looks At Life. Our third blog, Christmas Goodies, is taking its annual long winter nap.)

St. Patrick's Day Is Coming...

...with a new batch of recipes for the Irish (or wannabe Irish) in you.

While you're waiting, have some tea and peruse Irish-inspired recipes from previous posts, including Kinky Eton Mess and, of course, Irish Cream Cake. (There are more in earlier years.)


Erin go bragh. Forever.

Comfort Foods: Potato or Chicken Noodle Soup

I'm thinking this is the start to a new series, inspired by a gloomy, snowy January and a sudden case of flu. Enjoy.

A stomach flu bug hit hard Saturday night...meaning the Brick covered our obligations for Worship Team at church. As he pointed out, it wouldn't have been pretty for me to be throwing up onstage -- and sharing whatever this/was with everyone else.
     So I stayed home. Warm blankets, warmer snoozing dogs and a hot cup of coffee with a chunk of leftover-from-Christmas cranberry bread.
     What a relief.

     Still felt iffy at supper, so I made my favorite 'sick' dish:

POTATO SOUP

Chop 1-2 potatoes per person, plus half of a small onion. (Or a tablespoon of dried onion.) Barely cover in water -- cook on high until potatoes are almost mushy. (About 20 min.) Add a pat of butter, then just enough milk to cover. Salt and pepper heavily.

That's it. 

Something about the potato/butter/milk mixture soothes and fills your stomach, without stressing it out further. Try it the next time you're wet, cold or just not feeling well. Don't forget the pepper, either.

The lovely thing about this peasant dish is that it can be added to for a heartier version: a handful of chopped bacon or bratwurst; chopped carrot and/or celery; leftover vegetables -- a tablespoon of sour cream stirred in right at the end, or a handful of grated cheese thrown on top. Serve with bread, crackers or biscuits, and you've got a filling meal for very little cost.
     Loaded baked potato soup, a variation on this, is good, too.

Sprinkle with parsley, if you want to get fancy

Sometimes you're not even up to chopping potatoes. In that case, my go-to is Campbell's Chicken Noodle. This was luxury food, growing up -- my dad ate so much macaroni & cheese in the Army, as well as chicken noodle soup, that he refused to eat it at home. We had it as a treat whenever he was out of town -- which wasn't much.

A can of Campbell's, with an egg or two stirred in -- easy bliss. Add chopped tomatoes, green chilies and a sprinkle of minced cilantro on top just before serving, and you've got Mexican chicken noodle. Or just stir a large spoonful of salsa into each bowl just before you serve it. (Sour cream on top is good, too.)

Then go back to bed -- or those warm blankets. You've earned the rest.

(This post also ran on my other blog, A Brick Looks at Life.)

Peaches! Series: Peach Pie & Tarts

Peaches...the beautiful fruit. Bite into one this season, and warm, silky juice runs down your chin. And that flavor -- rich without being too sweet.

Aaahhh.

We love peaches this time of year -- and make do with frozen or canned ones the rest of the time. Every once in a while, I'm seduced by the rosy balls in the grocery store -- but invariably they're green. They look nice for a few days, then start to 'go.' And that's important, when you just brought home more than a dozen boxes of them.

So why not take advantage of today's current peach crop (and lower prices), and make some pie and tarts? They freeze nicely unbaked, and will be a good memory on some cold, windy night when the world seems heartless and cruel.

Or just serve it tonight. 

Try to keep the pie from disappearing!

This recipe yields two pies (one open-faced, one traditional double-crust) and approx. four tarts. Cut it in half, if your peach supply is limited. Leftover dough can be sprinkled with sugar and cinnamon, or spread with jam, then baked for 15 min.


PEACH PIE  (and TART VARIATION)

8-10 tablespoons butter   (you can use less, but extra butter makes for a more tender crust)
4 cups flour -- plus 1/2 cup for rolling out
1 teaspoon salt
ice water, as needed
sugar -- about 1/2 cup
nutmeg
7-10 peaches, peeled and sliced thin

Mix the butter, salt and flour together -- the easiest way is with clean, cool fingers, but a fork will do. Add just enough cold water, bit by bit, until the mixture holds together in a loose, damp ball. Divide it in fourths.
    Pie #1 (open-faced, like the photo above):  Take one of the pieces, and press it evenly in place in a tart pan, until the crust extends up on the pan's walls. (Use extra flour on your fingers to keep dough from sticking, and patch thin spots with extra bits of dough.)
    Sprinkle the bottom crust heavily with sugar, then sprinkle with nutmeg.
    Pile in the peaches -- about 2-3 cups worth. Sprinkle again with sugar.

    Pie #2 (traditional two-crust):  Roll another of the pieces out on a floured board until it is slightly larger than your pie pan. Fit into place, pressing as needed with your fingertips. Sprinkle heavily with sugar, then nutmeg, then add peaches for a rounded top. Add a few slices of butter, if you've got them.
     Roll out another of the pieces for a top crust. Fit it on top of the peaches, pressing to seal two crusts together around the pie edge. Use a fork for the final press around the edge -- then prick some holes in the top crust. Sprinkle with sugar.

     Tarts:  Your final piece of dough will yield about four tarts. I use a tart pan, but you can also roll the dough out into freeform circles, and use that instead. Follow Pie #1 instructions to make the tart. (Push the extra dough up and over the fruit after you add it.)

Baking:  425 degrees for 15 min., then 350 degrees for 40-50 min., until crust is lightly brown and fruit is bubbling. Serve warm with whipped cream or ice cream.

Note: All three may be frozen unbaked -- put them into the freezer in their baking pans, then slide out and bag when they're frozen. OR partially bake them, cool, and do the same. OR freeze them baked. I've had good results all three ways. 


More good peach recipes and storage ideas coming soon.

Really Easy (And Good) Lemon Bars

Ooh, ooh ooh...one of the very best lemon bar recipes I have ever tried -- adapted from Rock Recipes' version for lemon bars. It's quick to make, too, if you have time to allow for the double baking period.
(The whole process reminds me of pecan pie bars  -- guess I'd better give that recipe next!)

LEMON BARS

• 1 cup cold butter 
• scant 1/2 teaspoon nutmeg
• 1/2 cup sugar
• 2 cups flour

Next:

• 1 1/2 cups sugar
• 1/4 cup flour
• 3 eggs
• about 1 cup juice, either from two lemons or from a bottle (I used the latter)                        Limes may be substituted here, with good results

HOW TO MAKE THE BARS:

Using your hands or a fork, mix the first three ingredients together, then press the mixture into a 9x13 baking pan. Bake 20 min. at 350 degrees, or until the bottom is just starting to show a tinge of brown.

Now mix the next set of ingredients together, let sit for 10 minutes -- then mix again and pour on top of the baked base. Bake at 350 degrees for another 20-25 min., until top is slightly browned. 

   Cool and cut into squares. Sprinkle with powdered sugar...or not. Makes about 12 large bars. 

Pinterest has other versions that are good, too -- but try these first.

Doing A Spanish Supper - With Limited Cash (Recipes and How To Do It - By Yourself or with Others)

    We just hosted a Spanish Supper for 97 people, to celebrate The Mama's 80th birthday.

And we did it for about $230. That works out to roughly $2.37 a person! 

Fortunately, I've had plenty of experience hosting large gatherings on a budget. I felt confident that we could do it for under $200 -- and honestly, counting in the leftovers, we came pretty close to that total.

The secrets? 

*Ask people to donate -- even little items, like a container of sour cream, help keep your costs down. Cupcakes were a favorite item to donate, in our case.
*Buy it homegrown, if available. Garden-fresh tomatoes and onions taste better -- and are usually cheaper, as well. This is especially true in summertime, with fruit. Get what's popular -- and in season -- for best prices.
*Buy it pre-shredded. Cheese and lettuce are the main energy-busters here. At food service stores, or wholesale places like Sam's, they'll come that way, to begin with -- and usually at a lower cost.
*Buy items on sale -- or lower-cost, to begin with. This is critical -- you cannot pay full price, and expect to come out ahead. Use Mexican-based brands, whenever possible; they taste more authentic.

Here's one possibility -- and what we used.

*Use paper, plastic or foam items, if at all possible.  Aluminum foil pans help with cleanup, as well. And cleanup, quite frankly, is when you're going to be the most tired.
 *Ask for help. People are generally willing to give you their time for at least an hour. They'll loan you items you would normally have to buy, and they often help out, even when not asked...if they know there's a need.
*Keep non-food costs to a minimum. Use bright colors for decorating. (Items from the dollar store are often cheerful, if short-lived.) Purchase white cups, plates and clear silverware -- and save the colors for the napkins. (Or get them in white, too.) It's much cheaper that way.
        (More ideas here.)

*If you're doing this for free, don't hesitate to put out a can for donations. Some people will -- most won't. But every little bit helps.

Here's what we served at The Mama's Spanish Supper:

The traditional menu:           beef tacos
                                             beef enchiladas
                                             Spanish rice
                                             refried beans
                                             chips & salsa
                                             fruit salad
                                             some kind of punch or lemonade

We added birthday cupcakes, with more than 80 featuring a birthday candle.

Special note: These recipes are done in the style of the Michigan food I grew up with. For Colorado-style dishes, for example, we would add black or Anasazi beans inside the enchiladas, plus chopped green chilies and the white Mexican cheese, queso fresco. Cilantro and a much stronger mix of spices would be in the taco meat -- with chicken as a secondary choice, instead of just beef. We also tend to make our own salsa, usually a version of pico de gallo.

Like this, from AllRecipes.com. Oh my, it's good.

But that's us. This was done in The Mama's style, which is a very mild Tex-Mex version.
      Sort of.

Let's get started. Here's what you'll need to feed 100*:

2 pounds rice (3, if your guests really like rice -- but I've always had a lot leftover)
3 pounds dried beans
40 pounds ground beef
Corn and/or flour tortillas (You'll need enough for at least one enchilada per person, and 1-2 tortillas each for tacos. Fry or heat only as many as needed; the rest can easily be frozen for later.)
10-20 pounds of assorted fruit (a chopped-up mix, which could include a few pounds of sliced strawberries, a few melons, a small watermelon, sliced bananas, peaches, etc. Michigan fruit salads often include a pound of blueberries, as well as an apple or two. Mix gently with 1/4 cup of lemon juice to minimize darkening -- or add a can or two of undrained mandarin oranges for the same effect.)
3-4 large bags of tortilla chips
Lemonade or punch powder or mix -- enough for 100-150 servings. (A liter of sparkling water or clear soda adds flavor interest.)
100-150 cupcakes
       (Try to get Cousin Betty to organize these for you! Barring that, a cake mix will make 12-18 cupcakes. Bite-sized ones are especially good if you've got kids attending.)

Also needed -- 
   *For the dishes:  1 large jar taco spices, 2 cans chopped tomatoes, bacon grease (or 1/2 pound of bacon, fried, with the meat set aside). For extra flavor on the enchiladas, 5 limes, split and juiced onto the pans. (This is a Colorado touch - I couldn't help myself.)
   *For taco fixings:  2-3 large jars salsa, 5-10 pounds grated cheese (we mixed Mexican blend and mozzarella), 3-5 pounds each of onions and tomatoes, 3-5 pounds shredded lettuce, 1-2 containers of sour cream. (Add a bowl of chopped green chilies, or a batch or two of pico de gallo, if you live out West. You'll only need two jars of salsa, then.)
   *Paper/foam plates, cups, tableware, napkins.

**Note: We purchased more ingredients, when we did our Spanish Supper -- these figures have been adapted to minimize leftovers. For example, we made enough enchiladas for approx. 1 1/2 per person -- and ended up giving at least 5 pans away.

Preparation will take the night before, plus one long day -- but can be done over a few days, instead. (Assuming you did the cupcakes and decorating beforehand.)

*Cook the beans overnight -- on low in a crockpot or two.

Pintos are traditional -- but use cranberry, Anasazi or black beans, if your crowd prefers them

*Chop the onions and tomatoes. (In the case of the onions, plan on a good cry.) Set aside a bowl of onions and all the tomatoes. Fill two large bowls of cheese.   (Or what's left, in the case of the cheese, after the enchiladas are finished.These can be done ahead of time, or put in bowls at the last minute.)

*Chop the fruits for salad; gently stir in lemon juice, if needed.  (Best done at the last minute, if possible.)

Peaches are in season for us right now - and a good choice for fruit salad

REFRIED BEANS
Melt at least 1/4 cup or so of bacon grease in a kettle, then drain and gradually add well-cooked beans, mashing gently as you go. (I've seen The Mama add a handful of onions. Extra garlic is good in this, too.) Continue mixing and mashing until the beans form a chunky paste. Pile back into the crockpot, or a roaster, to keep warm.

SPANISH RICE
Add the reserved taco spice and onions, plus the cans of tomatoes, to the rice -- mix with the proper proportions of water. (2 cups of water to each cup of dry rice.)  The lime rinds, leftover from the enchiladas (dump them in, take out before serving), plus an extra tablespoon of garlic, add flavor. (Or just add salt to taste.) Cook for 20-30 min. on low, until the rice is done. Keep warm in the oven, or in a crockpot on low. (This can also be served lukewarm or cool, too.)

TACO MEAT
Brown the ground beef, adding the rest of the onions, plus one jar of taco spice. (Save a handful of onions, plus 3 or so tablespoons of taco spice for the rice.) Put in a roaster, to keep warm. (This can be done earlier, then the meat heated a few hours ahead.) Take out about 20 cups for the enchiladas.


ENCHILADAS
2 #10 cans of chili or enchilada sauce (or one #10 can plus two larger cans)
taco meat
3 pounds grated cheese

Use the process mentioned in the other post to make the enchiladas. (Although The Mama usually fries all the tortillas for this, I generally just heat a batch at 40 seconds in the microwave, making more as needed. We always use corn tortillas.) Sprinkle each pan with the juice from a lime half , as a final touch before covering with foil. For 100 people, you'll need roughly eight 9x13 pans, assuming you can fit 14 enchiladas in a few of the pans.

Surprisingly, you're almost done! You can do the rest by yourself-- but it's easier, with help. 
About an hour before the event is scheduled to begin:

*Put the enchiladas in to bake: 375 degrees for 30-45 min. Keep back a few pans, and put them in 20 min. later, so everyone can have a hot enchilada.

*Put out the plates, napkins and eating utensils, with the cups by the drinks. 

*Mix the lemonade or punch. (Use the largest container you can find -- preferably a 50-serving one. These can often be borrowed or rented from social clubs or churches.) Just before serving, add a bowlful of ice (with more ice in a bowl nearby) and pour in a liter of ginger ale, 7-Up or sparkling water.
    A second container of iced water is always a good idea.

*Put out a large trashcan in plain view. These look ugly, but save the day during cleanup. Put out two cans, if possible. Get your guests to clean up after themselves, and your work will be easier.

*Arrange fixings (one bowl of each, with a second bowl nearby for replenishing) near the roasters or crockpots of meat, beans and rice, as well as pans of enchiladas. Add large bowls of chips. (Put the chips out early, with the salsa and/or pico de gallo, if you sense the troops are getting restless.)
    Don't forget serving spoons. (I always seem to.)

*Leave the cupcakes back for now -- or put them on a separate table, away from the main crush. If you have extra help (or can commandeer some), have kids circulate in the crowd later, holding cupcake platters. Guests love being able to choose from a variety of types and sizes -- and you can include some gluten-free ones this way, as well. (Or put an identifying sign on them.)

*Start frying corn tortillas. (If you have help, have them start doing this while you're mixing the drink and putting out fixings. Or vice versa.) Add a few tablespoons of oil to a hot skillet. When it sizzles, add the tortilla -- if it's fresh, it will heat and puff within 20 seconds. Flip quickly for another 20 seconds, then put in a covered basket lined with paper towels. Continue until you have a good-sized basketful...then put out with the rest of the food. (You'll need to keep cooking and refilling these until everyone has eaten.)

*If you're serving flour tortillas (as well (you should), heat them in the microwave. I generally do a stack of 8 or so for a minute. Put in another covered basket. These will also need to be replenished...though not as often.

Here we go! Call everyone to eat. 

If you must keep frying tortillas, ask someone to keep an eye on the baskets -- and let you know when they need to be replenished. (That person can also put out the second bowl of fixings that you've set aside.) Refill as needed -- but hopefully, you shouldn't have to do that much.

(If you're planning on making coffee or tea, it should be in process now, as well. A 40-cup coffeepot can be started right after you put the enchiladas in to bake. Or make one pot of coffee, then start another one immediately...you'll need at least 3-5 pots, depending on how chilly it is. Send someone around with the coffeepot, packets of sugar and creamer, and a handful of cups -- or make a space on the food table, with cream and sugar nearby. If you've used a 40-cupper, station it by the other drinks.)

Once the tortillas are done, bring the cupcakes out, if you haven't done so yet. 

Check on the food. Replenish as needed. 

Check on the drinks. Refill the water, if needed. (Don't worry about the lemonade/punch. If it's gone, it's gone.) 

Take a deep breath. Look around. Fix yourself a plate...or just grab a cupcake and something to drink. You've got about 20 minutes...

     then it's time to start cleaning up.