A Holiday Weekend

Today begins a 3-day holiday weekend here in the United States in honor of Memorial Day (Monday).

Memorial Day is a U.S. federal holiday set on the last Monday in May that commemorates the lives given in service to our country. Many people honor this holiday by attending or participating in parades and visiting cemeteries and memorials.

It's also a day of cook-outs and family fun all over the country, the typical start of grilling season, and the unofficial start of summer.

Growing up my family never grilled food. Ever. I didn't even know how to do it until I was in my 20s and learned from friends. I've already shared with you some of the sordid details of my childhood, so I won't go into that again. Suffice it to say that summers were wierd. Our family is small, so there were no family bbqs, no get-togethers on special holidays (other than Thanksgiving and Christmas). We just ate meals prepared in the kitchen. The hot, hot kitchen.

Many windows in the house were never opened; there was no central air or even window a/c units. Few fans were used indoors, and those pretty much just blew hot air around. So when the weather got hot, life moved outside. The fact that we never cooked outdoors doesn't seems to go with that, but whatev. I was a kid and didn't make the rules.

Perhaps that's why my mind just doesn't naturally go to "the cookout place" on Memorial Day. Sure, if I'm planning a meal or backyard get-together I do grill and do so happily. It's just the connection between summer holidays and grilling that doesn't really happen in my brain.

It has become easier over the years to think about celebrating in ways that don't evoke traumatic childhood memories. Making my own traditions has been a process; not forcing the matter and letting it develop naturally seems to be the best way to go. Lately, especially, I've tried to avoid fitting my life into a mold that others set--just because everyone seems to grill out on Memorial Day doesn't mean that I have to.

I don't know what has me thinking more and more about picnics lately. Maybe it's the warm weather that's finally upon us. Maybe it's because I'm gearing down from the long, cold winter and slow-cooked, complicated meals. It's time to slow down a little.

There's just something about a picnic that, for me, conjures up thoughts of soft grass, blue skies and simple food. It need not be lavish. In my opinion, some of the best picnics are quite the opposite. Some cheese. A baguette. Salami. Lemonade. Fresh-from-the-bakery cookies. A blanket, a pillow and a bag chair. A good book. A sunshine-dappled spot under a tree.

Doesn't that sound dreamy?

That's exactly what I'm going for this Memorial Day weekend. I've already bought some herbed boursin cheese, a tomato, various pieces of fruit (a pear, an apple, a couple of bananas). I got a small jar of dill gherkins--they seemed to go along with the idea in my head. Tomorrow I'll get some lettuce, a small loaf of french or italian bread and perhaps a chunk of liverwurst. A jar of salad dressing will be easy enough to whip up. Maybe--just maybe--I'll make some lemon curd. And Monday Mr.W and I will disappear for a few hours. We'll go for a drive, find a pretty spot, and relax.


The cemetery photo at top is courtesy of Dustin C. Oliver under Creative Commons License.
The picnic photo is courtesy of Norma Desmond under Creative Commons License.

July 4th: U.S. Independence Day

I realize I'm a bit early, but for those of you planning your own 4th-of-July fete, I thought I'd talk about this upcoming holiday now.

July 4th is a federal holiday here in the United States, and with perfect weather predicted for my area, we're having a cook-out. It's our 2nd Annual Redneck Party.

As many of you already know, my husband is a southerner born & bred, and we lived in the rural outskirts of Atlanta for several years before moving here to Central New York. So although I'm thoroughly Yankee, I do love the South and everything it embodies.

Last year I threw the first Redneck bash to celebrate Mr.W's birthday, and it was such a success we're making it an annual event. I can't give away too many details just yet, but I do promise to post about the party after it's said and done.
But we can talk about cookout food.

Here at Chez W we'll be having a weenie roast--bbq'd hotdogs, assorted chips, brunswick stew, moon pie puddin', and fresh watermelon slices.

What are you having?

Below are links to a number of cookout-friendly foods that you might consider for your 4th of July celebration.

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Pink lemonade, anyone?

What's a party without devilled eggs? Here are several variations.

A cheese ball is a fun appetizer any time of year, though you might want to keep this one indoors.

Here's an easy white bean dip/spread recipe that promises to be a rival for your best hummus.

Grilled Chicken with Nectarine Salsa is a perfect outdoor meal.

In the mood for lamb? These little lamb chops done on the grill with vidalia onions are super-yummy and just right for impressing your dinner guests. Serve with a greek salad and some rice. Or give your lamb supper a middle eastern flair by serving kofte kebabs with a cold lentil salad. Pictured are appetizer portions, but these are easily done meal-sized by wrapping the meat mixture around pre-soaked wooden skewers.

If burgers are more your style, try these burgers with italian greens for a change. They'll get lots of antioxidants into even the pickiest eaters.

These pesto avocado portoburgers will have your vegetarian friends and family visiting more often!

Prefer to go Greek? Try this pork souvlaki recipe--it's easily done on the grill! Or how about these grilled chicken, red onion and mint skewers with greek salad?

Of course we can't forget side dishes. Try this vinegar slaw (contains no mayo) that's just right for an outdoor party (scroll down for the recipe).

This Chef's Pasta Salad looks delicious, and who doesn't love a new twist on an old favorite?

No cookout is complete without baked beans.

This cucumber melon salad is an unusual, but refreshing side.

How about some peach cobbler with vanilla ice cream?

Grilled fruit is a simple and elegant way to end an alfresco meal.

This marshmallow walnut chocolate ice cream is a winner--be sure to use this to bribe your kids to do the dishes for you!

Summer canteloupe cupcakes promise to have your guests sighing with delight.

Panna cotta with balsamic strawberries is a delightful summertime dessert.

Picnics in the Sun

A friend and I went to the beach today for some relaxation. For some reason there was no swimming today, but we went ahead with our picnic and just hung out on the beach. And I got sunburned.

So dinner today was a few strips of bacon and scrambled eggs. Simple fare, quickly cooked.

But what's more interesting is that it's almost time for our Second Annual Redneck Bar-B-Que, and I need some ideas. I want simple, simple, simple--and, of course, appropriate to the theme.

I'm considering making it a weenie roast, with potluck sides. I also found moon pies on sale and bought several boxes. Perhaps a moon pie pudding? (If Paula Deen can do bread pudding with Krispy Kreme donuts, why can't I use moon pies?) I know I can get someone to bring a giant watermelon for a seed-spitting contest.

Of course there's also a best-dressed contest--appropriate attire is strongly encouraged!

If you were throwing a redneck bar-b-que, what would you serve? What other ideas can you come up with?

A Spring Picnic

Last week I met a friend and her three kids at a local park for a picnic. The plan was for a relaxing couple of hours eating and playing with the kids.

The weather tried to thwart us. It quickly became very windy and cold. But we persevered and at least enjoyed our meal before evacuating the hostile outdoors.

We selected a city park with nice playground equipment, as well as a covered picnic area complete with picnic tables. I covered the top and sides of ours with white craft paper before laying out our meal.

The menu:

Baby-Cut Carrots and Blanched Green Beans with Chunky Blue Cheese Dip

Cream Cheese-Stuffed Medjool Dates

Sandwich Rolls

Bulgur Wheat Salad

Peanut Butter Cookies

Here is the platter of sandwiches, all on lavash flatbread. Fillings are natural peanut butter with black cherry all-fruit spread, moroccon carrot with olive tapenade, and turkey breast with white american cheese, dijon mustard and baby spinach.

The carrot sandwich was inspired by this recipe. Here are the shortcuts I used:

- For the olive tapenade, I chopped a can of drained black olives and marinated with bottled greek-style salad dressing (which contains oil, vinegar, lemon, garlic and feta).

- For the carrot mixture, I shredded uncooked carrots and followed the recipe pretty closely, although I omitted the olive oil. I felt it was a good adjustment--the spices stuck to the carrots well, and the carrots were juicy enough.

It was a great flavor combination, though a very wet filling. I don't think I'll be making it again as a sandwich filling--although it would be delicious as a fresh-tasting side dish to grilled meat.

Here is a photo of the bulgur wheat salad:

This was, by far, the winner of the day as far as I'm concerned. Aside from the cream cheese-stuffed dates, of course. Those are like crack. Not that I know what crack is.

This salad was delicious--a good balance of sweet and savory, with lots of healthy goodies inside. It keeps very well and only improves in flavor over the next few days. I ate it for lunch several days after the picnic, sometimes adding some cooked chicken for added protein.

Bulgur Wheat Salad
adapted from this Tyler Florence recipe
serves 4-6

2-1/2 cups boiling water
1 cup bulgur wheat, toasted lightly for 5 minutes in a dry pan
1 tablespoon lime juice
pinch salt

1 cup dried apricots, chopped or snipped with kitchen shears
1 tablespoon honey, agave nectar or sugar/sugar substitute (I used whey low type d granular)
1 teaspoon lime juice
1/4 cup hot water

2 tablespoons minced vidalia onion
1/4 cup frozen corn niblets, thawed
1/4 cup frozen broccoli florets, thawed
1/3 cup chopped fresh parsley
1/3 cup prepared greek-style salad dressing (should contain oil, vinegar, lemon, garlic and feta cheese)

In a glass or plastic salad bowl, top toasted bulgur wheat with lime juice and salt; pour boiling water over and cover with plastic wrap or a lid for 20 minutes.

Meanwhile, combine in a bowl or jar the dried apricots, honey or sugar/sugar sub, lime juice and hot water. Cover and allow to rest for 10 minutes to rehydrate the apricots.

When the wheat is finished steaming, top with vidalia onion, corn, broccoli, parsley, salad dressing, and apricot mixture. Toss to combine.

Serve cold or at room temperature.