Friday, August 6, 2010

FYI Friday...How to Pack a Picnic

Who doesn't love a picnic on a warm summer day?! It is one of the best, close to free things you can do for entertainment! Eating with your fingers, running around with the kids, picking any gorgeous spot as your backdrop :) I found this little article in Healthy Cooking magazine that can tell you the correct way to pack a picnic.

How to Pack a Picnic

Pack it in: "Picnic baskets are beautiful but not very practical. Pack each person's meal into an individual container in a cooler and bring several large, heavy blankets in a canvas bag."

Start Right: "Begin by putting out long French radishes with a small tub of sweet butter or sea salt. And everyone loves a crusty baguette and cheese--a sharp cheddar or fontina, nothing too messy."

Go With a Standby: "Potato salad is a picnic classic for a reason. Boil Yukon gold potatoes, dress them with vinaigrette while they're still warm, and toss with scallions and parsley."

Bulk Up: "Salads made from grains or beans hold up well. Try Israeli couscous with feta and asparagus tips. Salad with grilled chicken breast, sesame vinaigrette, and dried cranberries is delicious, and you gotta love panzanella, a tomato salad made with big chunks of toasted bread."

Simplify: "Save your energy for the food, and served bottled drinks. Also keep dessert basic: cookies or brownies and fruit."

TIP! How to Choose Summer Wine: "You want a wine that isn't too heavy but is fruity enough to stake your thirst--probably a white." says Andrew Harwood of New York City Wine Class. "If you like a dry mineral-y Sancerre, try the Assyrtiko grape from Santorini, Greece. It has a touch of citrus. If you seek more depth, try Kung Fu Girl from Washington State. It's perfect for food with a little spice. And if you like Pinot Grigio, try Pinot Gris from Alsace. It's the same grape, but with its weight more developed and with a dose of apricot and quince."

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