Yes, Virginia, there will be picnics in your life. Continuous rain just makes the grass greener, the trees leafier, and keeps the pollen down so we can now plan picnics in our numerous parks and on the Potomac waterfront.
Once you've chosen your picnic location, pick a theme menu for your fellow picnickers to share. July 4th is obvious, but consider a breakfast campout, a meal with a bike ride, or a Teddy Bear picnic for children. And if you need theme help, nothing beats Pinterest for ideas. Also, don't forget that online weather reports are your friends.
Whether it is a picnic for two or the whole family, a little prep work is required — and some nifty stuff is available in your neighborhood stores. We have found the larger Packit shopper bags or Beverage cooler bags invaluable at La Cuisine. Or the S'well stainless steel bottles from The Shoe Hive, Both bags and bottle will keep any beverage cold for hours. Sometimes a picnic table isn't available so it's good to have a packable alternative. Fortunately 529 Consign has these nifty Monkey Mats 5 ft. square, in a soft not sticky nylon. Absolutely genius design.
Remember to plan your food prep schedule — cookies and cakes can be made the day before, while salads and fruit dishes should be done on the day of the picnic. If you are using a portable grill, veggies and meats can be marinated the night before and cooked on the spot. We have always had great luck with the selection of cold wines from Grape+Bean and La Fromagerie. If you want something better than paper plates and cups (and also reusable), check out the selection of melamine plates and cups at Red Barn Mercantile.
Pack your container with freezer packs on the bottom. Then drinks you have already refrigerated go next, on top of drinks go the heavier containers of food with lighter and smaller stuff on top. Secure the top of your basket, bag or box and don't open until you get to your spot. The more opening and closing of your picnic container, the faster the defrosting goes.
Don't forget salt and pepper, wine opener, trash bag, paper towels and wipes.
RECIPE
Ina Garten's crispy mustard roasted Chicken makes great picnic fare and the recipe can be increased easily.
4 garlic cloves,
1 tbs minced fresh thyme leaves
sea salt and fresh ground pepper
1 tbs grated lemon zest
2 cups Panko
2 tbs good olive oil
2 tbs melted unsalted butter
1/2 cup Dijon mustard
1/2 cup dry white wine
3-4 lbs chicken parts of your choice (or whole chicken cut into eight pieces)
Preheat oven to 350. Grind in a mortar and pestle (or food processor) garlic, thyme, 2 tsp salt and 1 tsp pepper until finely minced. Add panko, zest, olive oil and butter. Mix briefly. Pour onto large plate. In a shallow bowl, mix mustard and wine. Pat chicken pieces dry. Sprinkle generously with salt and pepper. Dip each piece in mustard/wine mixture to coat on all sides, and then place skin side down only into crumb mixture, pressing gently to help the crumbs adhere. Place chicken on sheet pan crumb-side up. Press remaining crumbs on chicken pieces.
Bake chicken for 40 minutes, then raise heat to 400 degrees for another 10 minutes until crumbs are browned and chicken is cooked through (I always use an instant read thermometer). You can refrigerate this unbaked the night before, then bake before your picnic. This is delish at room temperature.