HOME GATHERINGS
38 | December 2019
TAB L E
SERVICE
It’s nice to use glass
glasses and cloth
napkins, Chelsea says,
but there’s nothing
wrong with sturdy
disposable plastic
plates, far left, which
she washes and reuses.
They’re less expensive
to buy for a crowd
and less bulky to store.
FOR THE
GROWN-U PS
Jamie stocks the
kitchen counter with
makings for an eggnog
cocktail. Glasses get
labeled with a dry-erase
marker, above left.
SWEETS
STATION
When guests ask
what they can bring,
Chelsea always tells
them a batch of
favorite holiday
cookies. “People
love to share their
traditions, and I don’t
have to worry about
dessert,” she says.
The treats are set
out on the kitchen
island, right, next to
an insulated carafe
of hot cocoa and
bowls of toppings.
CHELSEA
LABELS EACH
PLATTER OF
COOKIES
WITH THE
NAME OF THE
BAKER.
