Have food and wine—Will travel! Here in Santa Barbara, when the June blooms overtake the June gloom (usually around 1 in the afternoon), it makes for a nice change of pace to venture in to the great outdoors and take in some vistas while you casually dine “on location.”

When you’re lugging a full meal into the wilderness, or even just to our beautiful beach, it’s important to make sure nothing will get soggy or needs to be reheated.  I solve this issue by doing dishes that are not temperature sensitive. The chicken can be made the day before and served cold or room temperature, and same goes for the pasta salad.  I do like to pack a cooler to keep the wine and veggies extra chilled, but it seems like it’s much easier to keep things cold, than keep them from getting cold. This picnic is a great way to do something casual and easy that’s not plain-Jane sandwiches.  I mean, if I’m going to get out my fancy picnic basket, I’m going to make a meal to go with it, right?

Speaking of my fancy “basket,” this fabulous contraption was gifted to me by a dear friend a few years ago and I love it.  It has containers for all your food, a cooler case, blanket, flatware, plates, and even small wine glasses.  I wish I could tell you where she got it, butall I can say is that using it makes me feel like I’m in a Ralph Lauren photo shoot, though I am admittedly without long legs, a polo pony, and a crocodile belt.

Rosé or a crisp Sauvignon Blanc

Water – stay hydrated

Playing Cards

Citronelle candles (beats the bugs, hopefully!)

Alton Brown’s Carrot cake (I like to do it in Bundt pan without frosting so it’s more like a sweet bread)

Enjoy!

Valerie Rice