{"id":2167,"date":"2025-07-25T11:20:04","date_gmt":"2025-07-25T16:20:04","guid":{"rendered":"https:\/\/livingyourbestlife60plus.com\/blog\/?p=2167"},"modified":"2025-07-25T13:34:08","modified_gmt":"2025-07-25T18:34:08","slug":"2167","status":"publish","type":"post","link":"https:\/\/livingyourbestlife60plus.com\/blog\/2025\/07\/25\/2167\/","title":{"rendered":"Rediscovering the Lost Art of Ladies’ Luncheons"},"content":{"rendered":"\n

A little more than two years ago, I introduced my Casita Marita Dinner Parties<\/a> to the Best-Life Community. I continue to host them and have lost track of how many dinner parties I have had and how many guests have participated. Because they have enjoyed them so much, friends often ask: \u201cWhen is your next Casita Marita party?\u201d As I addressed in my initial post, my husband is not as enthusiastic as I am about these gatherings\u2014though he does always go along and admits that the evening went \u201cbetter than expected.\u201d Because of this, I am hesitant to mention to him that I want to host another one. And they are quite a bit of work.<\/p>\n\n\n\n

So, a few months ago, I came up with another idea: Casita Marita Luncheon Edition\u2014for women only.<\/p>\n\n\n\n

Just like the original, I created a potential guest list that included my usual girlfriends, others I wanted to get to know better, and some new people I\u2019d met. As I\u2019d done before, I sent out an email explaining the plan and asking if they\u2019d like to be included in the lottery. My husband was pleased that it didn\u2019t involve him.<\/p>\n\n\n\n

I have now had three luncheons with the most recent being yesterday. They have been so popular, I wanted to write a new post to encourage some of you to host your own luncheons. If, like me, you have more gals on your guest list than can fit around the table, let them know there will be a lottery or a drawing and they can be included at a future luncheon. I have found that having six to eight around the table works the best conversationally. Even if you can seat 12 to 14, I suggest keeping the number smaller. With the larger number there are usually several conversations going on at the same time\u2014which changes the dynamic. Plus, there is more work!<\/p>\n\n\n

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\"handwritten
Casita Marita guest lists<\/figcaption><\/figure>\n<\/div>\n\n\n

One thing I have done differently from the original Casita Marita Dinner Parties is that I include the menu with the invitation for each month\u2019s luncheon (which allows those with food allergies or specific likes\/dislikes to just say she\u2019s not available) and I ask who is available on the date I have chosen. For yesterday\u2019s July luncheon, only 8 were available (plus me, equals 9). Rather than having a drawing to omit one, I just squeezed in another seat\u2014so, we didn\u2019t actually have a lottery. But for the previous two, I have. As you can see from the photo, I write down the \u201cyes\u201d and \u201cno\u201d responses as they come in. I number them. I have little slips of paper in a cup with numbers up to 20. On the predetermined date, I do the drawing and announce who won.<\/p>\n\n\n\n

Having all women around the table is a different, more open ambiance, than when the men are present. For example, yesterday\u2019s group was largely made up of women who didn\u2019t know each other. At my direction, they went around the table and mentioned something about themselves. I started by asking how long the first person had lived in Lubbock. From there, the comments flowed naturally with different guests interjecting as appropriate. As we were nearly all the way around the table, one woman introduced herself as a \u201csurvivor.\u201d That caught our attention. She explained that she was a victim of domestic abuse and has done a lot of work with Women\u2019s Protective Services. Two others joined the conversation and indicated that they, too, experienced domestic abuse\u2014something I doubt would have come up if the men were present. As the hostess, I encourage you to be sensitive to timing so that one person doesn\u2019t dominate the conversation while another hardly says a thing.<\/p>\n\n\n\n

Another benefit of the luncheon approach is that it is easier and costs less. For my dinner party menu (about $20 per person), I typically do an appetizer, a soup or salad, a full main course with protein, veggie and starch, and a dessert. Guests often bring wine. For the Luncheon Edition (about $10 per person), I do a two-part main course and a dessert\u2014usually a sandwich and a salad or soup and main course salad. I serve water and Iced tea.<\/p>\n\n\n

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\"luncheon<\/figure>\n<\/div>\n\n\n

For my inaugural Luncheon Edition, I served a favorite Caprese Stuffed Avocado<\/a>. I add either bay shrimp or cut-up shrimp to make it a main course. Because the main course was simple, I did a dessert trio (Lemon Crinkle Cookies<\/a>, Brownie Bites<\/a>, Pecan Pie Mini Cupcakes<\/a>)\u2014all of which I made the night before.<\/p>\n\n\n

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\"luncheon<\/figure>\n<\/div>\n\n\n

Next, I did a French-onion-soup grilled cheese sandwich<\/a> with a fruit cup and a favorite lemon-blueberry tart<\/a>\u2014however I use the crust from my favorite lemon bar recipe<\/a>. I caramelized the onions and grated the cheese the night before. For a group, the French-onion-soup grilled cheese sandwich needs to be done on a Blackstone or griddle.<\/p>\n\n\n

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\"asian<\/figure>\n<\/div>\n\n\n

For yesterday\u2019s Asian menu\u2014which I based on a notification that came across my computer screen for Asian Chicken Cranberry Salad<\/a>\u2014I added an egg drop soup<\/a> and Chinese Almond Cookies<\/a> for dessert. I made the salad and the dressing the night before and dressed the salad just before serving. I made the cookies in the morning and had the soup ready to put together just after my guests arrived.<\/p>\n\n\n\n

Remember, the timetable is important. Do as much as you can the day\/night before. I always set the table the day before. That way I know it is ready and don\u2019t have to worry about it.<\/p>\n\n\n\n

When my guests arrive, I either select a friend who I know is comfortable in my kitchen to be my sous chef or ask: \u201cWho wants to be my sous chef?\u201d She helps me with the last-minute preparations and helps me plate and serve the meal. She usually, also, assists with removing the used plates from the table.<\/p>\n\n\n\n

Because I like to plan a menu and cook, this is how I do it. There is nothing wrong with accepting help. Perhaps a guest will offer to do dessert. Sometimes one wants to help clean up. This can make hosting easier. I also enjoy creating a graphic for the menu\/invitation\u2014which I do in Canva<\/a>. But if that is not your skill set, just include the details in the email. <\/p>\n\n\n\n

You will find your guests are happy to be included. Ladies\u2019 luncheons have become a lost art. The food fills the tummy, but the conversation often nourishes the soul. These are just some of the comments I received following yesterday\u2019s luncheon.<\/p>\n\n\n\n