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Every Sunday I suggest an easy picnic recipe – something light and portable, perfect for some outdoor family time.

The Mayor had to work yesterday, so the Bunny and I met up with him for a lunchtime picnic. I brought along this New Three Bean Salad and a bag of Zucchini Muffins (we got zucchini and green beans in our CSA box last Sunday). I made some chicken to go along with the salad (because the Mayor is once again the anti-Vegan), but forgot it at home! I also realized after the fact that I was supposed to chop the green beans (I don’t follow directions very well – this will likely be a recurring theme here). Smaller pieces of green beans probably would’ve made all the ingredients come together more effectively, but it still turned out to be pretty tasty! As for the little Bunny, he had some Cheerios and also tasted some small pieces of green bean.

New Three Bean Salad with Zucchini Muffins

New Three Bean Salad
This recipe is slightly adapted from the August issue of Sunset Magazine.

Steam 10 oz frozen shelled edamame for four minutes. Add one can drained and rinsed chick peas and steam with edamame for four more minutes.

Mix zest of two lemons with 1/4 cup lemon juice, 1/4 cup olive oil, 1/2 tsp. salt, 1/2 tsp. sugar. Add edamame and chick peas to lemon mixture.

Separately steam 10 oz. green beans (chopped to 1 in. pieces) for four minutes. When done, immediately immerse in ice or run cool water over beans.

Add green beans and 6 diced green onions to edamame chick pea and lemon mixture.

Serve within one hour.

Zucchini Walnut Muffins
This recipe is available on www.cooks.com.

In large bowl combine 3/4 cup whole wheat flour, 1 cup all purpose flour, 1/2 cup brown sugar, 1 tbsp. baking powder, 3/4 tsp. cinnamon, and 1/4 tsp. salt.

In a separate bowl, whisk two large eggs, 3/4 cup milk, and 1/2 cup melted butter. Add 1 cup shredded zucchini (about 2-3), 1/2 cup dark raisins, and 1 cup walnuts.

Pour liquid ingredients into dry ingredients and mix just until combined.

Bake at 375 for 20 minutes.

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Every Sunday I suggest an easy picnic recipe – something light and portable, perfect for some outdoor family time.

We’ve been really into family picnics lately.  It has been so hot some days that sitting under a big shade tree is cooler than sitting in our unairconditioned house (don’t let anyone tell you that you don’t need airconditioning in San Diego). The Baby Bunny always gets a huge smile on his face when we set him down on his picnic blanket and set up his tent. Sometimes our “picnics” don’t even involve food. Just a blanket and some shade. When we do eat, Little Man usually enjoys a nice bowl full of Cheerios.

Today I picked up some sourdough bread from Bread & Cie at the farmer’s market and made Curry Chicken Salad Sandwiches inspired by this recipe.  

 

Curry Chicken Salad Sandwhich

Curry Chicken Salad Sandwich

Here’s what I did…

Bake two boneless skinless chicken breasts in the oven at 350 for 25 minutes.

Shred chicken and add to bowl.

Dice two apples (pears also work very well) and add to bowl.

Add 1/2 cup raisins to bowl.

Sprinkle with salt and pepper In a separate bowl, mix 1 cup mayonaise, 1/4 cup commercial chutney, 1 1/2 tablespoons curry powder.

Once curry sauce is mixed, add to bowl with chicken. Mix.

(Update: I forgot to mention, you may not want to use all of the curry sauce.  Start with a little bit and mix.  Keep adding until you have your desired “creaminess.”  The leftover sauce is awesome for just about anything.  Try dipping your french fries in it!)

Slice bread of choice (try raisin or fig bread) and pile chicken salad mixture onto bread to form sandwich.

(We used the leftover chicken salad for dinner, served with Khashi’s new curry 90 second rice and peas. Surprisingly good combination.)

For the past few years, I have diligently maintained a Shutterfly photo share site that contains thousands of pictures of our graduation from law school, our wedding, our honeymoon, the sites we saw as we moved around the country, visits from family and friends, our trip to Europe, and my pregnant belly.  When our Baby Bunny was born in September, I began bombarding the site (and by extension our family and friends) with hundreds of pictures each month. I did that to preserve all of the memories we were creating and to keep our family and friends in the loop as we moved further and further away.  

So, why a blog?  I’m really not sure yet, but I know this is different.  Earlier this year while I was home on maternity leave, I finally broke down and joined Facebook, partly because I enjoyed getting updates on the outside world while I was hibernating with my Bunny Boy.  Of course, I quickly “friended” everyone I ever knew in high school or college and their brothers, mothers, and sisters.  One of my “new” Facebook friends was an old friend from college.  On April 7, she posted that Madeline Spohr, a 17 month-old girl who had been born premature, had passed away, and she linked to Maddie’s mother’s blog.  

Before I clicked on that link, I had read law blogs and private family and friend blogs.  I had never read a blog like this, though.  I was immediately taken with Maddie’s charm and beauty and immersed in the unspeakable grief that Maddie’s parents were enduring.  Likely because my own baby bunny was born premature, I felt more empathy than I have ever felt for someone I don’t know.   I started reading her blog every day.  Then I started finding other blogs.  I discovered a whole world I had never known.  I became inspired.  

So, here I am, starting my blog.  What is my blog about?  I’m not really sure about that either.  I have a job that is blog-worthy, but I know this blog will not be about that, because my job is not really who I am (at least for now). Who am I?  Well, let’s see.  I am a mother.  I am a wife.  I am a daughter and a sister.  I am a friend.  I am a cook.  I am a planner, a researcher, and an investigator.  I am silly.  I am happy (usually).  I am a traveller and an explorer.  I am a very amateur photographer and my baby’s own personal paparazzi.  

Maybe my blog will be about some of those things. I guess we’ll just have to wait and see.

About Me

Mom to a one-year-old Super Bunny. Amateur cook and photographer. Tiny living enthusiast. Lawyer who would rather write about muffins than motive.

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