And while you’re at it, you can aspire to host for less—making Friday night dinners or Sunday brunch for the friends you call family affordable, digestible, and eminently enjoyable affairs. After all, the pleasure is not so much in the pudding (though it can be!) as it is in the company. So instead of going in the red to fund an all-out backyard barbecue or intimate outdoor cocktail party—or perhaps worse, giving up on the idea of hosting altogether—check out these savvy and genius tips and ideas for an effortless outdoor party. Food writer and photographer (and editor of Good. Food. Stories) Casey Barber, who also happens to be semi-famous in certain circles for her legendary, meticulously themed Christmas parties, admits to fighting the urge to make too much food every time. “Over-serving my guests is the number-one way costs get out of hand,” she cautions. Barber urges hosts not to overdo it. And if you simply must add one more thing, take a nod from Martha and put out some radishes and olive oil: cheap and delicious. “I consider decorating of zero importance when we’re having a backyard get-together,” says Barber, who will typically light a few tiki torches if the party goes on past dusk and maybe some string lights under the pergola. The ambiance of the evening (with a few fireflies) is all that’s needed, points out Barber, adding that a good playlist is a nonnegotiable. It’s free too! Admittedly, Barber says she always goes over budget when themes are involved, so unless you are extremely crafty and resourceful, consider skipping the theme and simply embracing the joy of hanging with your friends. RELATED: 24 Gifts for Hosts That Actually Feel Special It’s a good idea to stock up on sodas and mixers, all of which can be procured cheaply. Pick up an orange, a couple of limes and lemons, and make a simple big-batch drink if you can’t be content with the DIY approach. Barber’s a fan of the batch drink, which she says can actually make the party feel a “little special.” It doesn’t have to be elaborate either: Try a homemade simple syrup (an herb infusion adds a hint of sophistication) mixed with lemonade or iced tea. Delicious with or without vodka/gin/bourbon/tequila—your guests can pick their poison based on whatever liquor you’ve laid out or they’ve come armed with. So although it might give you bragging rights to say you made the crackers and the bread that’s now functioning as crostini with toppings that are the thing that’s getting everyone’s attention, in the end, any savings isn’t great enough to justify the time, effort, and moderate appreciation. There is one exception to this rule, though, which Barber is quick to point out: “Guacamole is always better from scratch, even if it does cost more.”
