The Daily Telegraph (Sydney) - Home - - FOCUS - Pic­ture Flo­ral Reef home­wares col­lec­tion by Tara Den­nis, ta­raden­

Keep your stress lev­els down by do­ing a lit­tle for­ward plan­ning in the kitchen.

While din­ners are of­ten big­ger af­fairs, whether you’re din­ing in or go­ing out, break­fast is gen­er­ally a self-serve ca­sual meal eaten at home.

Check with your guests if they have any spe­cial di­etary re­quire­ments or morn­ing rou­tines but, oth­er­wise, stock up on the ba­sics like ce­real, bread, milk and jams.

If they’re early ris­ers, leave out break­fast essen­tials like tea, cof­fee, cups and ce­real bowls so that they don’t waste time hunt­ing through the kitchen cup­boards — and wak­ing up the rest of the house­hold.

Cassie says din­ner is a dif­fer­ent matter, where plan­ning makes all the dif­fer­ence.

“You have to have din­ner planned ev­ery night,” she says. “You can’t just come home and have eggs on toast.”

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.