list and menu for the meals i prepared were also key to plan for and shop ahead, you can't just feed 15 people on a whim without a plan.
i not only planned a menu but organized when i would be making the meals up. for the breakfast casserole, that was easy, it is made the night before and just popped in the oven the morning of. the fruit needed a creative flair so i just arranged it on a plate and made it look pretty but i did wash it ahead of time as all those little tasks.
i know it can be seen as wasteful but with many guests i 