Today’s New York Times Dining and Wine section features an article by Mark Bittman on 101 things to pack in a picnic lunch. Items include: A beet salad, a roast beef and blue sandwich, curried egg salad, and many other delightful dishes. The best part is, they all take 20 minutes or less to put together.
I haven’t picnicked (is that a word?) in a long time, but if I was going to, I would bring lots of different cheeses and crackers, some sliced sausage, maybe some pickles, and brownies. And wine, of course. Sandwiches from Eatzi’s could be good too, though they are quite messy. What would you do? Or, what have you done?
I am addicted to the prut stock kosher pickles at Whole Foods. Make sure they tape the top and double wrap the plastic container in a bag. They always leak.
Grapes are a must and we pass on the ‘made’ sandwiches. Crackers with a bunch of cheese and meat options, Whole Foods Sonoma Chicken Salad, a jug of sparkling water and, of course, our 2 pups Winston and Stella.
I made the most fab picnic for Lee Park on Easter:
Pressed sammies (made the night before by taking out half the inside of a french loaf and stuffing them with all things good; ham, salami, pepperoni, 3 cheeses, onions and an olive mixture I made and putting them in the fridge overnight weighed down by my massive cast iron pans) whew! Curried Deviled Eggs, Traditional Potato Salad, Sunchips, pickled okra, Vanilla ‘cokes’. (spiked w/ Malibu), lots of wine…. and finished off with some miniature strawberry with vanilla frosted cupcakes! Oh yes, people were envious of our blanket.