What not to bring to a picnic

Ah summertime! Nothing beats running around barefoot on the grass in a lovely park as you prepare to enjoy a delicious picnic lunch. If you have prepared properly, the experience can be very enjoyable for all. It is easy to make sandwiches ahead of time, but even easier to bring the ingredients along. Are you hiking into a secluded spot? If so, pack light. Are you bringing the whole family? You might want an ice chest. If you are cooking out, hamburgers or frankfurters or some such, then wait for a different post. This one is about picnic food, not cook-out food.

Now out of concern for the heat, (this is July after all), I wouldn’t suggest bringing foods that might spoil, such as anything with mayonnaise. Eugene feels this isn’t fair, as mayonnaise is one of the four food groups for him, but the eggs in it just won’t keep as the temperature climbs. Miracle whip is a good substitute in your potato salad. Deviled eggs? Again a NO.

Peanut butter can easily be brought in its own container, with crackers which do not squish as easily as bread. Watercress and cucumber sandwiches are cool and delicious, but not a big winner with kids and men, unless they are  “Quiche-eating queers” as Eugene is apt to say. Now why it should be queer for men to enjoy quiche is something I still don’t understand, as many grand French chefs are men, and they all love quiche. (Eugene claims all French men are queer also. I think he is still mentally scarred from that mime that accosted him at the park in 1972.) Queer or not, quiche contains eggs and is therefore not the best bet for a picnic food either.

I had considered posting my favorite baked beans recipe here, as it could provide amusing fireworks once the holiday ones are finished.

At least Eugene and the kids find them amusing. Especially if there are also deviled eggs.

I prefer to enjoy the outdoors even more when Eugene and Michael have been at the beans and eggs. A breath of fresh air is sometimes just what is needed to keep one’s mood light on a hectic holiday weekend, don’t you think? So here is a lovely salad made from ingredients that should be in everyone’s victory garden!

Taste of Summer Salad

1 medium cucumber, sliced

2 yellow summer squash, thinly sliced

2 medium tomatoes, sliced (for goodness sakes go to a farmer’s market and get real garden tomatoes if you don’t have your own!)
DRESSING:
1/4 cup vegetable oil (more or less to taste)
3 tablespoons minced fresh basil (dried is not the same!)
2 tablespoons lemon juice
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon grated lemon peel
1/4 teaspoon salt

You can slice the vegetables on site, or have them already prepared. Keep the dressing in a ball jar with the lid tightly closed makes it easier to transport. Nothing is more icky than finding the basket coated with oil should the tupperware lid not be latched securely!

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