I've always liked the idea of hosting dinner parties, but unfortunately it's not something that I've put into practice all that much. This is mainly due to the fact that I've always found the process of preparing food on a larger scale and timing each course appropriately so that it's warm as it hits the table to be a little intimidating. As a solution, I've come up with this French Countryside-themed affair where the focus will be on fresh ingredients that require minimal preparation. I'm envisioning a spread that consists of grilled peach and arugula salads, a variety of cheeses and meats, and prosciutto wrapped asparagus. As for the decor, it would also consist of natural and unfussy elements, like potted herb planters and neutral linens and serveware.