Sue, I can empathize with you. My first thoughts have always been to the comfort of my guests--making sure they feel welcomed and have whatever they need. But that does not extend to red wine at large gatherings. Actually, DH and I just don't drink wine, but do serve it now and then. I have and will continue to serve red wine to close friends or at a small dinner party, but no way at a larger gathering. I don't feel that it's a choice between risking costly accidents by serving it and being a bad hostess by not serving it. I'm not about to have an expensive silk rug or, like Sue,a $2,000 silk striped chair ruined because someone was careless. Years ago I asked my boss to dinner; he got tipsy and was hanging over my grand piano with a drink--yes, I was nervous and yes, he dumped it on the hammers. Just this past holiday someone stood a toddler on the seat of my ivory striped silk chair and let the child throw candied sweet potatos on my wood floors. So as much as I enjoy entertaining and accomodating my guests, and as much as I assume they will be as considerate of my home as I would be of theirs, some people just aren't. Some are very careful and accidents happen anyway. So no red wine at my house and absolutely no guilt about it--I make up for it by having any other drink their heart desires and not being a person that asks people to remove their shoes!

Follow-up. Food is a funny thing. There are very strong cultural,regional, ethnic and class components that influence what people eat. I'm not really interested in debating them, but I have certainly observed them. Most parents I know really try to limit added sugar, especially at the youngest ages, and would never serve soda or fast food to children (or really anyone; these foods are reviled). Some are more doctrinaire than others, which is not my business. When I have guests of any age, I try to make things they would enjoy (hence the post) but that are also relatively healthy. Most anyone appreciates eating healthy ... so long as it tastes good. Also, I never said the 4yr olds were foodies, I said the parents are. And it is a dinner party, not a "party" so it was a fairly calm affair and we all ate together and all ate the same thing. So, anyway. I tried out the grilled pizza recipe and it was, in DH's words an "unmitigated disaster." I could not get the dough as thin as i wanted, and when I got the grill to 500 as per the recipe, the bottom burned well before the top and inside were cooked. I tried several iterations and lowered the heat a few times but never got a crust I liked.Good thing I tested it! Instead, i used flour tortillas (btw the brand below is very good if you have not tried it). I brushed each side w olive oil and put them on the grill until they were just golden and started to puff up. Then everyone grabbed one and put what they wanted on it. I had a large assortment of cheeses, meats and veggies, and a large green salad. The finished "pizza" went back on the grill long enough to make the cheese bubbly. I had to laugh at one of the 4yr olds who I helped "decorate" her pizza. I had fresh mozzarella, fresh ricotta, shredded mozzarella, shaved parmesan, and a TJ 4-cheese blend. I asked her what kind of cheese she liked. Her reply? "Manchego." LOL maybe there are 4yo foodies! Only grown ups ate the key lime tartlets, as expected. The fondue was delish and very very popular w the kids. I had strawb, kiwi, banana, ladyfingers and graham crackers. All in all the menu was a hit. I will have to try pizza dough on the grill another time! PS In the past I made my own flour tortillas, or got them from a local restaurant; the supermarket ones were too pasty to me. But these are really quite good.

Im so glad the party was a big success. We threw a big party for my mom’s 80th, amall family party for the 90 th and just a few of us when she turn ed100. Im so glad we did it. I know you are too! Better to celebrate while they can enjoy rather than later when they cannot.

Here's my favorite menu to serve for our Summer guests. I'm not Armenian, and can't remember where I found this recipe, but I've been making it for the past 30+ years and it never fails to get raves. It's the wonderful marinade that makes it so fantastic. That, and good quality meat! I skewer the kebobs the morning of our big cookouts and refrigerate them covered to make things easier and less hectic for me. But, setting up a make-your-own kebob station might be fun, as well. Armenian Shish Kebobs Serves 6 Marinade Ingredients ¨ 1/2 cup olive oil ¨ 1/4 cup freshly squeezed lemon juice ¨ 1 teaspoon salt ¨ 1 teaspoon dried Marjoram, crushed ¨ 1 teaspoon dried Thyme, crushed ¨ 1/2 teaspoon freshly ground pepper ¨ 1 clove garlic, crushed ¨ 1/2 cup chopped red onion 1/4 cup chopped fresh parsley. Kebob Ingredients ¨ 2 lbs. sirloin or London broil, cubed ¨ Green bell peppers, cut into approx. 1 1/2” squares ¨ Cherry tomatoes (and/or any other veggie you’d like to add) ¨ Fresh mushrooms, whole and stemmed ¨ Sweet red onion cut into squares, about 1 1/2” Directions: 1) 8 hours or the night before, combine all the marinade ingredients in a large Ziploc bag or a glass dish; add cubed meat and toss to coat. Refrigerate. 2) The day of grilling, cut the kebob vegetables. Thread the meat and veggies onto the skewers, saving the marinade for basting. 3) Grill until done to your liking, turning and brushing often your marinade. 4) Serve with stuffed grape leaves, Spanakopita, Greek salad and/or whatever you choose!