I'm not a big party-giver. Planning the event just seems too daunting for someone like me -- translation: Someone who doesn't cook much of anything daring or spectacular. This shouldn't hold me back, though, say the chefs at Canyon Ranch. With proper attention given to the Do's and Don'ts of party planning, I could get pretty good at this entertaining thing.

Here's what the food guru people suggest I DO.

• Plan, plan, plan -- I should pick my menu in advance, review ingredients, consider what I need to buy and how much time I'll need to prep and cook each dish. I should also determine how many dishes I can make in advance.
• Shop ahead -- I'd be wise to buy my ingredients in bulk and store them early in my pantry.

• Organize -- I should get all my ingredients together and make sure I have enough room in my fridge and freezer to hold everything.
• Cook in advance -- I can make appetizers, desserts, and h'ors d'oeuvres ahead of time and stash in the freezer.
• Keep in simple -- I don't actually need to be daring or spectacular. Simple, uncomplicated recipes that use ingredients in multiple ways are just fine.
  
  

And here's what they suggest I DON'T DO.

• Don't spread myself too thin -- I shouldn't try to shop, cook, and clean the house the day of party.
• Don't try a recipe I've never made before -- I should make new dishes for family and friends first to help gauge the amount of time they take and how they taste.
• Don't worry -- Now this just goes against my entire being. Still, my event should be fun -- for me and my guests. I must remember: People are coming to enjoy the party, not to critique me.