FOOD

A YUMMERTIME PICNIC

August 26, 2014

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Do you ever look at a photo on Instagram and think, “well, yeah, I wish I was doing that…”? That’s a rhetorical question. The answer is yes. And to be honest, we have that thought at least… two times a day (there’s two of us). Somehow it always seems like everyone’s on vacation in a tropical location or doing something fun…

We saw a photo of a picnic a while back and we were all like, “Okay, yeah, we need to do that.” Cut to six months later, at the end of our summer, and we’re all like, “We actually need to do that.” And so we finally did!

The fact is, though, as much as we tell ourselves we need to do and want to do something different, we’re so accustomed to routine that trying anything “new” tends to take a backseat to our “norm.” With only a few weeks of summer left, we’re changing that — from new recipes and restaurants to new products, places and activities.

First up, our picnic with Brock’s sister, Megan, and her boyfriend, Matt. (If they had a blog, they’d rule the world). We promise they were there — but, when you’re shooting at 2pm PST, the sun doesn’t go easy on you.

We put together a light assortment of “avocado toast” crostinis, cucumber sandwiches, an heirloom tomato salad, sliced figs and cherries — nothing too heavy or filling. And it was a success 🙂

Recipes are below.

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 Heirloom Tomato Salad:
2 cartons mini heirloom tomatoes
olive oil to taste
Maldon Sea Salt to taste

“Avocado Toast” Crostinis:
1 sourdough baguette, sliced
3 avocados
red pepper flakes, sprinkled
Maldon sea salt, sprinkled
(for a smokier version, try black lava sea salt)

Cucumber Sandwiches:
8oz of your favorite cream cheese
chopped dill (to taste)
salt + pepper (to taste)
1 cucumber, thinly sliced
1 loaf wheat bread, sans crust

 

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