Last Saturday, Sarah and I threw a baby shower for Cooper's sister, Missy, who's having a girl in early December (she's due the day before Cooper's birthday).
Saturday was kind of a miserable day, so it wasn't a bad day at all to stay inside, drinking bellinis, eating quiche and cupcakes, and opening tiny baby clothes.
The theme was La Bebe Francaise, or something like that - girl babies and Paris, really - and the menu reflected that (as did the Eiffel Tower decor). We had cheese and amazing pate from Clementine and cornichons to start, plus tiny radish and herb butter sandwiches. And, of course, blue cheese with fig confit because I use every opportunity possible to serve people fig confit (you would, too, if you had a fig tree in your yard). For lunch, we had three different quiches, plus salad.
And for dessert...cupcakes. Sarah ordered the cupcakes from Sweet and Sassy Cupcakes in Newark, Delaware - a cupcake company she found randomly, only to discover that she went to high school with the owner. Of course she did.
I've been to a lot of showers, both wedding and baby, and I think there's a pretty simple formula for throwing a successful shower (the girls-only kind, anyway - coed showers are more like regular parties). As long as you keep things moving, you're good. Don't let anything take too long. Don't linger over lunch - or presents - and nobody will fall asleep.
Also: champagne. It makes everything better, especially watching someone else open miles of tiny dresses and crib bedding.