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Brownielocks and the Three Bears

Brownielocks and the Three Bears is a website that has been around for more than 10 years but I only bookmarked it a little more than year ago or so when my friend, Becky, talked about it at a meeting. If you are an event planner, school teacher or anyone looking for a theme for an event or school project then Brownielocks is the place to go. Pick a month — any month — and there are listings for holidays, weeks of or month of celebrations and awareness. For example: Did you know there was a National Hot Dog Day? (July 17th) or that May is Family Wellness Month?

Brownielocks and the Three Bears

The person who started Brownielocks said they did it as a fun way for older children to learn. Which means to me that listings on the site are actual days, that the illustrations are cute without being silly and the content is “G” rated.

For people like me who like to plan ahead the listings are for all months and not just one at a time. While the current month is the centerpiece, you can still access previous months or go click to choose future months. If a day or month as a link, they are also posted.

One caveat is that it doesn’t seem to work in Google Chrome. At least it didn’t work for me.

Brownielocks and the Three Bears is great site to spend some free time.

Mary Pam Kilgore, CMP, helps corporations and nonprofit organizations serve their target market with effective meetings and events. She is the owner of Kilgore Business Services, LLC, www.kilgorebusiness.com and teaches Event Planning As A Career at CCAC.  She may be reached by email at marypamkilgore@gmail.com

Catering Terms: Knowing the right terminology is half the battle

Menu TerminologyWhen you are reading catering menus you will see terms that may be unfamiliar to you. Here are a few definitions to help you when planning the food for your next event.

Hors d’oeuvres: An appetizer served before a meal.

Displays: These are foods that are placed on a table and people serve themselves. Fruit and cheese are often presented in this manner at receptions.

Crudités: Raw vegetables cut into bite size portions and served with a dip. Usually presented as a display.

Canapés: Bite sized hors d’oeuvres served on bread or toast.

Butler served: Hors d’oeuvres passed by a server.

Stations: Think buffet, but broken up and placed around the room. Sometimes stations may have a theme such as Italian or Mexican. Others may be carving stations such as a turkey or beef carving stations. Or a station may serve mini burgers with all the fixin’s.

Heavy hors d’oeuvres: I am not sure how this term originated, but it has come to mean by some as a combination of different types of passed hors d’oeuvres, displays and stations. It is sometimes being used in lieu of a sit down meal. People sometimes think that having heavy hors d’oeuvres will be cheaper than doing the regular dinner, this isn’t true.

Reception: A reception is a stand up social event. In other words, you may not see a lot of tables with chairs. It may be held prior to a meal or banquet.

In conclusion, menu terminology are sometimes confusing, I hope the above definitions helped.

Mary Pam Kilgore, of Kilgore Business Services, LLC You may reach me through my website www.kilgorebusiness.com

Photo from Muy Yum