46 Fun things for everyone to this summer (in spite of covid 19!)

We’re all bored in the house, in the house bored and as the weather gets nicer we are getting more restless and more anxious. Many of the things we had hoped to do this summer will have to wait. But, with enough creativity, there is a lot we can do! Below enjoy some of my ideas and things that I have had fun doing with my own children over the years.

1. Reverse Tie Dye

Tie dye is all the rage, but what about reverse tie dye? I had fun with this when my youngest was young. So many of his Polo shirts were coming home stained and not wanting to toss them I decided to have a little fun. We LOVED the results. This can be done with sheets, pillow cases, cloth napkins, jeans… anything really. The sky’s the limit! (Apologies - the photos below are 11 years old!) Directions and original blog post here.

2. Make Collages

We love to collage. Even now that the kids are nearly fully grown. Of, course they’ve changed in style over the years, but they’re always fun and you don’t have to be artistic for them to come out beautifully!
We have these for the very young, and you can incorporate them with a story. They’ll also LOVE these using cut out construction paper and recycled popsicle sticks.

Years ago I took the kids to The Eric Carle museum in Massachusetts and it happened to be the Very Hungry Caterpillar’s 40th Birthday. We did all sorts of Carle-inspired collages. They’re super easy to do at home! Why not collage with newspaper or even wrapping paper?!

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3. Make your own ice cream! We’ve had such fun over the years with our YayLabs ice cream ball. Want something to do the work for you? Cuisinart’s ice cream maker will not disappoint! Here’s a link to some great ice cream recipes and ideas. (See below)

4. Have a picnic at home - We love making cheese and charcuterie platters for our at home picnics. See below.

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5. Make s’mores without a fire pit

We’ve had so much fun doing this in our screened in porch on rainy 4th of Julys. All you need are sterno cans, sticks, marshmallows, chocolate and graham crackers. Or totally kick up your smores game with other goodies such as Nutella and peanut butter.

Here’s a link to some great S’mores with a Twist recipes.

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6. Have a backyard campout

7. Paint seashells (or rocks or pine cones)

8. Organize a treasure hunt/scavenger hunt - This can be a lot of fun for adults too!

9. Start a journal

10. Start a photo journal - All you need is the camera from your smart phone.

11. Make dill pickles

12. As they open up, visit a new ice cream stand every week

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13. As they open up, discover new lobster roll shacks. Or make your own and have an outdoor picnic or bring them to the beach (if your town permits)

Recipe for New England style Lobster Rolls

4 cups cooked lobster meat, cut into bite-size pieces

1/2 cup low-fat mayonnaise

1/4 cup chopped green onions

1 tablespoon chopped celery

1 tablespoon fresh lemon juice

1/2 teaspoon salt

Dash hot sauce

4 hot dog buns

Assemble all the ingredients together and mix well. Then spoon into hot dog buns. We prefer them slightly toasted.

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14. As they open up visit a vineyard

15. Make Sun tea

16. Search for seashells and seaglass

17. Start a container garden

18. Start a vegetable garden from your kitchen scraps

19. Take a long bike ride

20. Take a hike!

21. Make your own lemonade

22. Make your own limoncello

23. Go berry picking (where and when allowed)

24. Make your own fresh berry jam!

25. Have a water balloon fight!

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26. Watch a summer thunderstorm -

I love nothing more than to sit outside in a screened-in or covered porch or deck and watch the summer sky light up followed by the distant clap of thunder… Bring a sweater, blanket and a glass of wine and enjoy some of nature’s prettiest sights and sounds!

27. Go stargazing

28. Watch the sunrise

29. Make Whipped Coffee

30. Celebrate Christmas in July!

It’s been a crazy year. Why not take out some of your favorite ornaments, play some music and bake up some of your favorite holiday treats. Invite a few friends over and have a Christmas party in July!

31. Create an inspiration board or book -

There’s no time like the present! While we’re no longer sheltering in place, we’re still enjoying a slowed pace. What’s your dream come true? What would you love to do next? Capture it all on a vision board or book. According to the popular book The Secret, "The law of attraction is forming your entire life experience and it is doing that through your thoughts. When you are visualizing, you are emitting a powerful frequency out into the Universe." If it doesn’t work you’ll have something closely resembling a work of art!

32. Perform a random act of kindness

33. Take a hike!

34. Create an obstacle course in your backyard (for kids)

35. Create an obstacle course in your swimming pool (if you’re lucky enough to have one!)

36. Go skinny dipping at midnight!

36. Hang a tire from a large tree branch

37. Find a drive in… This will be the summer of the drive-in for sure!

When the beaches open up…

38. Sip champagne when the sun sets… This is my favorite thing to do!

39. Have an evening picnic - save the cooking and cleaning. Order from your favorite restaurant!

40. Learn how to Kayak

41. Learn how to paddle board

42. Ride the waves on a boogie board

43. Make a sandcastle

44. Make sand candles (this can also be done at home)

45. Make blueberry or strawberry bread

46. For some terrific Covid-safe ideas for things to do in your state visit Only in Your State.com

How to Make a Refreshing Paloma Cocktail, Two Ways

𝓣𝓱𝓮 𝓟𝓪𝓵𝓸𝓶𝓪 is one of my all-time favorites!

Margarita lovers, we urge you to try the more refreshing Paloma Cocktail. Requiring just three to four simple ingredients, the Paloma could not be easier to make. So you’ll have to tell us, which do you think is better, the Margarita or the Paloma? The answer may very well surprise you!

Paloma Cocktail Recipe #1

Makes 1 serving

Ingredients
1/4 cup juice from a pink Grapefruit (about 1/2 of a grapefruit) plus one slice for garnish
1/4 cup of your favorite agave, silver or reposado tequila
1 handful of ice
Seltzer to taste
Fresh Mint leaves for garnish, optional
Optional, salt for rim
Jalapeño optional

Directions:

In a large glass add the grapefruit juice, tequila, ice and seltzer.
Garnish with a grapefruit wedge and enjoy!

Paloma Cocktail Recipe #2

4 oz. of your favorite agave, silver or reposado tequila
1/2 oz. lime juice
Grapefruit soda such as Fresca
Grapefruit slice and lime Wedge as garnish
Optional, salt for rim
Jalapeño optional

Directions:
Combine the tequila, lime juice, and salt in a tall glass.
Add ice, top off with grapefruit soda, and stir!

Summer on a Plate: How to make a perfect Salade Niçoise

I eat a lot of salad year-round, but admittedly do eat much more of it during the summer when our gardens and farms are ripe with crisp, bright green lettuces and beans, when tomatoes are so ripe they’re sweet as can be. Toss in some farm-fresh eggs and our summer salads are completely unrivaled, unparalleled. Originally, the Niçoise calls for canned tuna, but you’ll see it with fresh salmon or tuna instead. I happen to love all three versions. Add a crusty baguette and perhaps even a nice hunk of cheese and you have a perfect summer meal.

The Salade Niçoise (pronounced Neese- wahz) hails from the town of Nice in the South of France (pronounced Neese). The above picture created for me by my friend Patricia Van Esche years ago inspired this post.

To create the perfect, original, salad Niçoise, you must do as they do in France. It's imperative that you use a high quality tuna packed in oil, not in water. Please do not even attempt to try this with Bumble Bee or Starkist…. Please don’t! Opt for a high quality tuna packed in oil. You can serve the salad on top of a bed of Boston or Bib type lettuce, serve it with all the ingredients tossed together or, for groups, you can arrange the ingredients on a platter and have everyone serve themselves family style.

INGREDIENTS:

FOR THE DRESSING:
1 cup olive oil
1/2 cup of red wine vinegar (I add even more)
2 Tbsp. Dijon mustard
Freshly ground sea salt and black pepper, to taste

Note:
A traditional Niçoise dressing is very basic. There are many variations now and some like to add shallots or garlic or anchovy paste to the dressing. I tend to stick with the basics. Though sometimes I will infuse a clove of garlic or two for a couple of days. This dressing goes with everything so we make it in large batches and it's ready to use on any salad.

FOR THE SALAD:
1 lb. small new potatoes, boiled until tender
8 oz. haricot verts, blanched
12 oz. cherry tomatoes, halved (any in season tomato will do - we like to use heirloom tomatoes when available.)
½ cup black Niçoise olives (If you can't find Niçoise olives, Kalamata will do perfectly.)
8 salt-packed anchovies, rinsed and drained
4 hard-boiled eggs, halved lengthwise
3 (4-oz.) cans high-quality oil-packed tuna, drained. (Again, please no Bumblebee or Chicken of the Sea!)
1 small cucumber, thinly sliced
Capers, optional

As mentioned above, fresh tuna or salmon can be substituted, but canned is the most authentic.
You may add or omit the lettuce - the choice is yours. If using lettuce choose a soft variety like a bibb, butterhead or Boston.

Chilled Golden Gazpacho

Now that the hot, hazy, and lazy summer days are upon us the last thing we want is a hot and heavy meal. I’ve always been a fan of cold soups, especially gazpacho. While I love the traditional gazpacho, I sometimes find it a bit too acidic. I first had a yellow gazpacho when I was in my 20s and it’s remained a favorite ever since. It can be hard to replicate because you need really ripe yellow tomatoes which are fairly hard to come by, especially in Connecticut where tomato season is so short. So I tend to make a lot of it. The best part of this recipe, other than the fact that it’s so easy, is that it’s so easy to make.

This soup is also low calorie, low carb, low in fat and vegan so it works with all sorts of dietary restrictions.

Ingredients

2 cucumbers, peeled, cubed
2 Yellow peppers, seeded and cut into chunks
1 small Vidalia onion, quartered
1 large or 2 medium yellow tomato cut into chunk
1/8 cup white or cider vinegar
1/8 cup extra virgin olive oil
Juice of 1 large lemon
Sea salt and pepper to taste

Directions

Place your vegetables, vinegar, olive oil and lemon into your food processor or heavy duty blender and pureé until you get your desired consistency. With this soup, I prefer it to be smooth and creamy. When blended to your preference season with salt and pepper to taste, then transfer into a large container and let chill in the fridge for a couple of hours or overnight. The longer it sits the better.

Serve with fish, chicken or seafood if desired, or serve with bread and cheese.
You can garnish it with fresh herbs such as basil, mint or cilantro. You can add a dollop of lowfat sour cream, guacamole or some avocado slivers.

Want to serve this at a dinner party and impress your guests? Top it off with a dab of creme fraiche and some caviar. Or perhaps some lump crab or fresh lobster meat?

Lemon, Dill and Old Bay Crab Spread (for all your Summer Entertaining)

If you don’t have a go-to summer recipe to serve your guests or bring to an afternoon pool party or evening barbeque, look no further. This Lemon, Dill and Old Bay Crab Dip is going to be the “it” recipe this summer! And the best thing about this recipe is that it is so easy to make.

I’m a firm believer in adapting recipes to fit your tastes and lifestyles. So feel free to add or enhance however you see fit… although I think it’s quite perfect as it is.

Ingredients:

• 16 ounces crab meat, lump or claw.
  Fresh is always better but Chicken of the Sea makes a good canned version.

• 16 ounces light cream cheese (room temperature)

• Zest of 1 lemon, juice from 1 1/2

• 6 scallions, trimmed and finely chopped

• 1 bunch of finely chopped dill, about 2 tablespoons

• 2 Tablespoons of Dijon Mustard

• 2 + Teaspoons of Old Bay (this is to taste)

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Directions:

Place the crab meat in a medium sized bowl and add the cream cheese, lemon zest and lemon and start to mix it all together so that the ingredients are evenly blended. Add the scallions, dill, Dijon and Old Bay and work them into the mixture.

When all the ingredients have been well incorporated transfer them from the mixing bowl to the one you plan on serving from. Prior to serving, if you’d like, add some dill or lemon zest to the top.

These can be served with crackers, toasted baguette rounds, or anything you prefer.

Add a dollop to a chilled soup such as watercress, gazpacho or vichyssoise.

Use leftovers within 3 days of serving.

Westport's Best Kept Secret :: Hummock Island Oyster Tours

About a week or so ago I had the privilege of joining a group of 8 led by Jeff Northrop Senior and Junior for a newly created Oyster Farm Tour on the family-owned Hummock Island in Westport, Connecticut. An oyster lover myself, I couldn't pass up this opportunity. I've only recently come to truly appreciate just how delicious those are in our own backyard.

We gathered in front of Elvira's, a small deli, where we met Jeff Sr. who took us over to the island.  The adventure began when we climbed into the boat. The ride itself, less than 10 minutes, set the tone for the rest of the evening to come. It was one that was both informative and yet casual and relaxing.

Hummock Island Oyster Tours - Jeff Northrup, Sr.

Scenic boat ride to Hummock Island on Oyster Tour

As we motored across Sherwood Mill Pond we learned a little bit about the surrounding waters. We saw the oyster cages all lined up and learned that each cage houses roughly 1000 oysters. These farmed bivalves feed off of the algae which occurs naturally in the pond waters. Oysters get the nutrients from the algae by filtering the water through their gills. Because of this, and because there are so many oysters in the Mill Pond, the water is significantly cleaner than even the Long Island Sound.  For more on what oysters eat hop on over to In a Half Shell, a wonderful website dedicated entirely to oysters.

Scenic boat ride to Hummock Island on Oyster Tour

Oyster cages in the salty ponds of 

Once we got to Hummock Island guests settled into Adirondack chairs on the porch while Jeff Senior told us of the history of oystering in Connecticut and how the company came to be. It all began 1741 when the pond was awarded as a grant from the British King and a hundred or so years later a house was erected on the tiny island which would serve as a residence for the “oyster guard” who kept watch over the surrounding waters. The farm is still family run by Jeff Northrop Sr. and was most recently joined by son Jeff Jr. who left a career in finance to help his father with the business. 

Westport-based Hummock Island Oyster Company has long been known for their outstanding oysters and their clients are indeed impressive ones with distribution in New York, Boston and Pennsylvania. Upscale local restaurants such as The Whelk and Pearl at Longshore get their oysters from Hummock Island. The highly acclaimed Blue Hill Farm relies on Hummock Island exclusively.

While "dad" took on the role of historian, "son" was shucking away on the other end of the porch, halving the oysters for us to taste. Jeff Jr. Showed us how to properly shuck an oyster and walked us through the tasting. There were no accoutrements - no lemon, mignonette or cocktail sauce - to top them off with and so what one tastes is the natural salinity of the water in which they live and the briny, sweetness of the meats themselves.

Hummock Island Oyster Tours - Jeff Northrop, Jr.

Guests enjoy themselves on the porch as Jeff Sr. discusses the intricacies of oyster farming

Our Oyster Tour's Youngest guest - along for the ride. (Hummock Island Oyster Tours)

The experience is family friendly and exciting for adults and children of all ages. In fact, children are encouraged to attend, and those under 12 are free with a paying adult. 

Jeff Jr shows guests how to properly shuck an oyster. (Hummock Island Oyster Tour)

Nutritional Benefits of Raw Oysters

I wondered after eating what seemed to be an endless amount, whether one could eat too many of these delicious bivalves. And then I decided that the answer was no! In fact, the nutritional benefits are many. A single serving has about 5 grams of protein and about 2 grams of carbohydrates. They're also high in calcium, potassium, magnesium, and vitamin B-12, as well as zinc and iron.

Oyster cages and tumblers help to sort oysters, separating them by size, eliminating those too small and helping to distribute nutrients. This ensures that the best possible products are being delivered to restaurants and distributors. Thanks to modern technology, their farming process is smarter and more sustainable, something which is of great importance to the Northrop family.

Closeup of a Hummock Island Oyster

Unlike many other oyster farms, no additives are added to Hummock Island oyster cages. Their tidal gates allow for over 2.5 million cubic meters of fresh, nutrient-rich water to enter the pond where shallow waters create the perfect environment for cultivating firm white meats, beautiful shell formation, and an intimate merroir.

While we were there 2 blue crabs and several small fish found themselves among the oysters in a cage and Jeff Jr released them back into the pond. It was amusing to watch them scamper off the deck sideways directly towards the water. They needed no help with directions! 

I recently spoke with Jeff Jr. and asked about the inspiration behind these newly-created tours. "We wanted to be able to offer the community something completely different; to provide an unforgettable, one-of-a-kind experience that's engaging, informative and fun. We also want to be able to share this indescribably special place that's right in everyone's backyard."

Having had the incredible opportunity to visit Hummock Island myself I can attest to the fact that the experience truly is one that is magical and unforgettable.

Artists and photographers take note! The setting on Hummock Island, especially at sunset is pure magic. We caught the most spectacular lighting as light and shadows shifted over the course of the evening. In addition to delicious oysters, you'll be inspired to paint or take pictures! See below.

The views from Hummock Island at Sunset. Westport, CT 

The views from Hummock Island at Sunset. Westport, CT

Hummock Island Oyster Farm Tour Takeaways and Tips

The views from Hummock Island at Sunset. Westport, CT

Tour Schedule (Approx an hour and a half):

• Our time was leisurely and unrushed as we toured the small island, learned the lores of the oyster business and the house on the island. The tour was informative and entertaining.

• Parking is indeed a challenge.
  Those from Westport can find limited on-street parking (with proof of residency) and those from surrounding areas and out of town can temporarily park at the site of the former Positano Restaurant. You'll meet at Elvira's, a small deli. There you can load up on water and snacks and use the bathrooms as there are none on the island. You'll walk across the street to Tide Gates at Old Mill where you'll hop on a boat which will take you over to Sherwood Mill Pond to Hummock Island. During the busy summer months consider using Uber or having someone drop you off.
   
• Arrive a few minutes early.
  Because parking is a challenge and because you don't want to keep everyone waiting.
   
• In case of inclement weather a rain date will be offered.

• Dress comfortably and sensibly and for the weather.
  In the spring and fall evenings can get chilly. Wear sweaters and bring jackets. Sunglasses are a good idea.
   
• Wear boots or shoes that can get wet. 
   
• Bring your own snacks to enjoy with the oysters.
  Crackers and cheese, wine and champagne are popular choices.
   
• Make sure your phones are fully charge.
  You WILL want to take pictures
   
• Photographers, bring your cameras and any additional lenses you may want. 
   
• Artists, brings your sketchbooks, pens and pencils 

For more information and to book your own tour visit their website here, http://www.hummockisland.com/

The views from Hummock Island at Sunset. Westport, CT

Thank you Northrops, for an absolutely wonderful and unforgettable experience! 

Mediterranean Heirloom Tomato Salad

It's Thursday which means it's Farmer's Market day, which means I can load up on all my wonderful heirloom tomatoes and fresh peppers, cukes and all the other deliciousness that I can find there including meats, cheeses, breads, pastas, honeys, jams... Our farmer's markets are impressive and the more popular they become, the more impressive they get. If I could get nothing tomorrow but tomatoes, I would be a happy camper. I have been eating tomatoes every which way lately. The cherry and grape-sized varieties are my favorites these days for I can easily pop them into my mouth or simply halve them to start the base of a really good salad. And even though locally-grown lettuces are abundant, I have lately been opting to have my salads without, focusing almost exclusively on the tomatoes, cucumbers and fresh peppers that abound. Sometimes I'll toss in some fresh beets for a touch of sweetness and offset it with some goat cheese for softness, or some gorgonzola for a bit more of a bite. My variation of a Greek, or Mediterranean salad is pretty much my go-to. Add a slice of crusty bread and we have a fabulous lunch made in no time flat!

There's no right or wrong way to make this, and I usually just eyeball amounts depending on what I have. Here's a list of ingredients with estimated amounts. Feel free to alter as you wish - using more or less of those ingredients you prefer. Amounts below are for 1 individual serving. You can double, triple, quadruple as you wish!

INGREDIENTS:
6-8 small cherry, grape or other smaller sized tomatoes - I prefer to use a medley of red, yellow and green
1/2 small pickling cucumber, cut into bite-sized pieces
4 slices of jalapeño, chopped OR
1 tbs sliced green onion
1 small, or 1/4-1/2 sweet pepper, such as red, orange or multi-colored
6 Greek or Kalamata olives thinly sliced
Optional: 1/4 cup beets cut into bite sized pieces
1-2 tbs crumbled goat cheese
Sea Salt and freshly ground pepper to taste
A dash of dried oregano
Drizzle of olive oil

DIRECTIONS:
As you prep your veggies toss them into a bowl, add the cheese, olive oil and spices and toss well. May eat immediately or set aside until ready to serve.

Shishito Peppers :: From the Farmer's Market to your Table

I had my first blistered shishito pepper about five years ago. I was in the UK and they were presented to me alongside numerous other tapas. I had never had one before and passed for fear they might be too hot. I like heat and I seem to be adding jalapeños to lots of things these days, but in miniscule amounts. I mean, I would never dare to simply bite into one whole. I was assured that for the most part these were mild peppers, though every so often a rare spicy one emerges from the bunch, which seems to make eating these little green treats even more fun.

These little Japanese peppers, part of the Capsaicin family, are mild with a slight peppery flavor, not unlike a traditional green pepper although its long, slender shape isn't dissimilar to the jalapeño. They traditionally grow in the summer months and you'll find them in abundance at your local farmer's market.

Craving something salty and wanting to be relatively healthy (trying to keep away from the potato chips) I decided that I would try my hand at blistering them. I found a recipe from the New York Times and saw that all I needed in addition to the peppers was olive oil and salt. Since I didn't have three pounds I just decided to wing it on my own. After all, blistering a few peppers wasn't exactly brain science. I had purchased a quart but since I had given about half of them to a friend I wasn't sure just how many I had, my guess was roughly a pint.

Over a large cast iron skillet (my latest favorite cooking tool) I added about a tablespoon of olive oil and brought the temperature up. As the oil started to smoke slightly I added the peppers to the pan and turned the heat down slightly. They all fit in perfectly. I let them blister for about 10 minutes or so, turning them a couple of times so that all the sides would get a nice deep, char. When they were done I placed them onto a plate and sprinkled them generously with salt. I used a Sea Salt but think I would have prefered a Himalayan or a Maldon. Even a lemon salt for a zesty kick. 

I popped on into my mouth and took a bite. It was divine - mild and peppery with a nice smokiness  from the char. I took another bite, pulled off the stem, placed it on my plate and went in for another. I repeated these steps until there was not one pepper left!

Ingredients:
1 pint - 1 quart of shishito peppers
1-2 Tbs of good olive oil
Coarse salt, as needed
A large (12 inch) skillet

Directions:
Heat the oil in the pan until it gets hot - it might start to smoke.
Add the peppers into the pan, aligning them so that they all fit. (If they don't remove half)
Keep them in the pan for about 10 minutes or so until they start to char and blister, turning a couple of times.
Remove from pan when ready.
Arrange on a plate.
Add salt, coarse salt is best.
Eat! 

The Ultimate Guide to Dining Al Fresco

One of the many joys of summer is the opportunity to eat outdoors. For those of us who live in climates that do not allow for this year-long, there's something particularly wonderful about dining en plein air, whether it means grabbing an outdoor table at your favorite local restaurant or setting your own outside your home.

Whether your home is lake-front or ocean-front, whether you have a yard, terrace, porch or balcony, no matter how large or small your space is, there's nothing as magical as dining under the stars or setting sun. Below are some images and ideas to inspire.

The Ultimate Guide to Dining Al Fresco

One day I'll have a pool in my backyard. In all honesty I want one less for swimming and sunning, and more for entertaining. I will have poolside dinner and cocktail parties all summer long. Some will be formal, others casual. Whether you invite your guests to jump in or not, is entirely up to you. Keep it as simple or make it formal - organize a sit-down dinner, or have a casual barbeque-style affair. It's less about what's being served and more about the gathering of friends.

The Ultimate Guide to Dining Al Fresco

Ideas for a poolside (or any outdoor) dinner party

• Pot luck: assign everyone a dish to bring, from salads to entrees and desserts
• Set up a salad and sandwich bar
• Set up a burger and hot dog bar
• Host a barbeque
• Hire a caterer, whether formal or informal, and let someone else do the work
• Have pizzas delivered - Order unique pies that people might not usually order
• Have a taco party
• Have a clambake or lobster boil
• Hire a food truck

The Ultimate Guide to Dining Al Fresco

While I do love the beach I tend not to frequent it as much during the daytime as I used to. In fact, my favorite time there is at the end of the day, whether I'm setting up something casual for two with a bottle of wine and some bread and cheese or gathering the masses together. When dining at the beach casual is best. Sand does tend to get into food, bugs do happen. Our local beaches have a no alcohol policy, but no one questions what's in plastic cups. We keep our bottles of wine chilled and hidden from view. Barbecuing on one of the provided grills sounds lovely but ends up being an unnecessary production - involves a lot more organization, more to pack and more to clean. Save the BBQ for home. We happen to live in an area where UberEATS is available and popular. They deliver to most beaches and you can order from anywhere. This is best for smaller parties. Pizza delivery is also fun, but I still think an informal picnic is the way to go. Above images: Lauren Nelson    

The Ultimate Guide to Dining Al Fresco

Ideas for an informal beach or lakeside picnic

• Charcuterie, cheese and fruit platter
• Sliced baguette (or other good crusty bread)
• (pre) Grilled chicken, steak or shrimp, sliced as necessary
• (pre assembled) Sandwiches
• Roasted or grilled vegetables

Salads of all types including:

• Antipasta
• Tomato and corn
• Greek salad
• Salad Nicoise (pre-tossed)
• Chicken salad
• Watermelon and Feta salad
• Potato salad
• Cucumber Salad
• Pasta salad (macaroni salad)

Desserts including

• Cookies
• Brownies
• Freshly cut up fruit
• Cup cakes
• Anything that's easily transportable and served

The Ultimate Guide to Dining Al Fresco

An afternoon garden (or terrace) party with the girls can be simple and uncomplicated. Plan a light menu, salad, finger sandwiches, fresh fruit. Serve lemonade or a sparkling sangria. I love to make finger sandwiches using a thin sandwich bread. Two slices of bread, when cut into triangles, makes 2-4 depending on the size. I prefer them smaller so that I can have a variety. Image below Dear Pearl Flowers

Finger sandwich ideas

• Watercress
• Cucumber
• Radish
• Tuna
• Egg salad
• Chicken salad (thinly cut)
• Smoked ham (thinly sliced) with brie
• Apple or pear (thinly sliced) with brie
• Smoked salmon and Boursin

The Ultimate Guide to Dining Al Fresco

Or maybe you live in the city and hosting an outdoor party isn't really an option. (Though I always thought it would be fun to gather a group of friends together in Central Park and set up a long table somewhere in the park!) Most apartments don't have balconies or terraces, if you do, you're lucky! Perhaps there's a roof you're allowed to use. Rooftop dining is becoming quite popular these days. This does require a certain amount of thought and planning so that unnecessary trips aren't made. While breaking out the China is a lovely thought, you may want to stick with a lighter weight melamine or even disposable plates. Keep your meals on the simple side. Take out, in this instance is perfect. A table cloth, fresh flowers, music, mood lighting and good wine will perfect your evening. Below image, Ciao Newport Beach

The Ultimate Guide to Dining Al Fresco

Terraces and patios are always a good idea! And since they tend to be located within close proximity to the kitchen or dining area transporting items such as plates, stemware, bottles and food is relatively simple. A simple bar cart is a great option for extra storage, and for placing dirty items when you're done with them. What to serve? Check out the options listed above.

The Ultimate Guide to Dining Al Fresco

How to dress your outside table

Tablecloths are optional and may not be suitable for a windy day. That said there are clips that can be purchased to keep tablecloths anchored for such a situation. I prefer my outdoor dining areas to be slightly more casual. Top sheets make great covers - from florals to stripes in a multitude of patterns. They're easily washed and dried and you likely already have an assortment. For something a bit heavier woven blankets (machine washable only) will also work. I'm a HUGE HomeGoods fan and these can all be purchased there affordably.
Mix and match different place settings, vases, pitchers and glassware, if you don't have enough of one set or pattern. Another place to look for extras are second hand shops and stores like Goodwill. Or invest in a nice set of melamine plates and plastic goblets, from retailers like Williams-Sonoma or Crate & Barrel that will stand the test of time.

The Ultimate Guide to Dining Al Fresco

Decorating your outside table

• I always like to work with elements from nature.
• Large branches in vases or glass pitchers, painted if you wish. These can be used over and over
• Large scallop and quahog shells can be washed and used to hold candles or even used as dishes to serve salt and pepper, or used as place cards
• Freshly-cut plantings, plants or store-bought flowers are always a good idea - Stick to a color theme if you wish or just mix it up
• A small terra cotta pot makes a lovely place setting
• A small herb container makes a lovely place setting
• An assortment of white candles can look positively magical
• A large bowl of fresh fruit or vegetables such as in-season tomatoes and peppers make a lovely centerpiece 
• Let your meal be your centerpiece

The Ultimate Guide to Dining Al Fresco

And lastly, and I love this idea.... gather the neighbors together and have a long, communal table. See if it's possible to close off your street - you're likely to need your town's permission - Invite everyone participate and contribute.  It might be easier to assign dishes, or else create a master list of items needed and have people sign up. Who knows, you might even start a neighborhood dining tradition. And I can't think of a better way to meet the neighbors you don't know or know well! (Above Image Grit Magazine)

Summer is too short a season to eat indoors!

S'mores with a Twist :: 10 Recipes for your favorite summertime treat

I remember my first s'more. I was shy of 10 years old and at sleepaway camp in the Adirondack Mountains. The girls from my cabin, our two counselors and the hiking counselor were on a camping trip. It was late and dark out and we were all gathered around the campfire. with the sticks that we had gathered from the ground and marshmallows roasting - some falling into the fire, some in full flame. The burnt ones, I soon discovered, were the best. I loved the charred exterior and the warm, melty interior.

As we were roasting our puffy white sugary treats, graham crackers and Hershey's bars were being passed around. It seemed as though everyone but myself knew what to do with them. Put the chocolate bar on top of the cookie, then the marshmallow and another graham cracker on top. I followed along. I took a bite. I didn't love it. I've never been a fan of the Hershey chocolate bar. I've always found it to be too gritty. Chocolate should be smooth and creamy. I was a food critic even at a very young age. I prefered my s'mores without the chocolate.

Many years later I would attend an event with a make your own S'mores bar and I was reaquainted with the summertime treat. A special table was created with all the fixin's - with a much grander selection than the chalky Hershey bar.  Over the years I've had all sorts of incarnations of this summertime bonfire treat and I admit to preferring them much more so than the original one.

For my most recent Birthday I asked my daughter to make me a S'mores Ice Cream Cake a la Dairy Queen.... I wanted chocolate ice cream, Cookies and Cream ice cream, graham crackers and chocolate and marshmallow sauces. (Recipe below) My 16 year old has made incarnations of S'mores Cookies and was recently looking for some new ideas - the inspiration for this piece. For S'mores inspirations that are, in my opinion, even better than the original, read below!

S'mores with a Twist :: 10 Recipes for your favorite summertime treat. Image Taste of Home.

Mini S'mores Cookies

Bite sized versions made from melted chocolate and marshmallow creme offer a slight twist on the original. For the recipe visit Taste of Home. 

S'mores with a Twist :: 10 Recipes for your favorite summertime treat. Image Cooking Classy

S'mores Bars

Using the same ingredients as s'mores but in a bar form. The recipe calls for Hershey's chocolate. I'd personally substitute for a smoother, milkier or even dark chocolate. Cooking Classy has the recipe. Honestly, these look way more tempting than a regular ol' s'more!

S'mores with a Twist :: 10 Recipes for your favorite summertime treat. Image David Lebovitz

S'mores Ice Cream

David Lebovitz, master of the dessert, has conjured up a recipe for the perfect s'mores ice cream. Of course, you can draw from his inspiration and take the easy way out. It's still good - I assure you. My grandmother was the master of doctoring up store bought ice cream and I've inherited the ability to do so as well. Of course today we can find every flavor under the sun, but it's still fun to add in your own fixin's. 

Ingredients:
1 container of premium vanilla ice or chocolate cream (quart) - I always buy what's on sale
1 Container of fudge sauce
1 Container marshmallow creme
Chocolate chips or 1 large bar of good quality chocolate, broken into good pieces, roughly 1 1/2 cups
10 graham crackers ground into crumbs
6 graham crackers broken into pieces
Quart-sized glass or plastic container, or metal mold

Directions:
Soften ice cream and place in a large mixing bowl
Blend in graham cracker crumbs until smooth
Blend in chocolate and graham pieces
Microwave and melt chocolate syrup and marshmallow creme
Working fast drizzle in 1/2 to 1 jar of the marshmallow creme and repeat using chocolate careful not to turn the ice cream chocolate.
Pour ice cream into appropriate container, smoothing out the top and return to freezer for several hours until well frozen.
 

S'mores with a Twist :: 10 Recipes for your favorite summertime treat. Image Love and Olive Oil

S'mores Ice Cream Sandwich

Homemade coconut ice cream and cookies combine with marshmallow and melted chocolate make these s'mores irresistible on a hot summer day. Brings out the kid in all of us. Recipe from Love and Olive Oil. 

S'mores with a Twist :: 10 Recipes for your favorite summertime treat. Image Broma Bakery

S'mores Ice Pot au Creme

For those who are fans of Paleo and for those who are dairy free, Broma Bakery shares this. For those of you who aren't I'd imagine chocolate pudding, or mousse, Cool Whip or freshly whipped cream and Graham Cracker Crumbs might make a good substitute.... 

S'mores with a Twist :: 10 Recipes for your favorite summertime treat. Image My Baking Addiction

S'mores Trifle

I'm not sure I have ever met a trifle I haven't liked...  A little less Paleo, a whole lot easier, hazelnut spread, roasted marshmallows, graham cracker crumbs and strawberries. I mean really, what isn't to like here? My Baking Addiction shares her recipe.

S'mores with a Twist :: 10 Recipes for your favorite summertime treat. Image

S'mores Slutty Brownies

At the tender age of 49 I had my first "slutty" brownie. I never understood the hype or the rage. And then I had my first bite. From then on there was no turning back. You just can't untaste the greatness of it all. While not quite a s'more they may be even better! The recipe calls for S'mores Oreos, if you can't find them I am sure the golden ones would yield a similar effect. Maybe toss in a few chocolate chips for good measure? Head on over to What's Gabby Cooking for inspiration or use your own brownie/chocolate chip cookie recipe. 

S'mores with a Twist :: 10 Recipes for your favorite summertime treat. Image Seasons and Suppers

S'mores Brownie Bars

This brownie recipe is more along the lines of a traditional S'more but in between the layer of graham and marshmallow is a fudgy brownie. We'll need to try these soon! From Seasons and Suppers.

S'mores with a Twist :: 10 Recipes for your favorite summertime treat. Image The Kitchn

S'Mores Ice Cream Cake

(Image above - Inspired by The Kitchn)   

You could head over to a Cookie Named Desire, or you could take a shortcut like I did using store-bought ice cream that was also on sale.

Ingredients:

• 2 Quarts of ice cream - I used 1 quart of chocolate and one of Cookies and cream, but feel free to use whichever you prefer
• 1 jar of hot fudge sauce 
• 1 jar of marshmallow sauce 
• 1 box of graham crackers, regular or chocolate
• 1 springform pan

Directions:

• Remove 1 quart of ice cream from freezer and bring it to room temperature - this works best with softened ice cream
• When soft, scoop out the ice cream and place it into the springform pan, in a smooth and even layer, then place in the freezer for an hour or so. Meanwhile, break graham crackers into small bite-sized pieces
• When the first layer of ice cream has hardened, remove the mold from freezer. Place the graham cracker pieces on top, covering it well. Then microwave the hot fudge sauce and pour it over the cookies, carefully to cover the entire surface. Return to the freezer for another hour or so. 
• Repeat with the marshmallow sauce, microwaving it first to soften, then spreading it over the chocolate sauce. If the two blend, that's perfectly fine! Return to the freezer for another hour or so or until hard. 
• When the sauces have hardened substantially, remove the other carton of ice cream from the freezer and let soften. When softened add to the chocolate layers, spreading evenly. Return to freezer overnight to set.
• To loosen the ice cream from the mold pop the springform ring and carefully pull it away. Flip the cake over and place on a plate - the former top is now the bottom layer.
• To remove the rest of the pan you could slip a sharp knife in between the pan and the ice cream and carefully slide the knife around, over the top of the cake. You might want to run the knife under hot water to warm the blade to make sliding easier.
• You can decorate with more fudge, marshmallow sauce, sprinkles graham cracker pieces or cool whip

Happy S'moring!