Gentle readers, this just in, summer is here in humidity, even if the calendar hasn’t caught up. The Practical Cook adores a picnic, and her picnic ideas are very much an homage to Bill Smith of Crook’s Corner. Perhaps it’s because he really loves, and has perfected cold fried chicken. Yes, open the confessional booth, the Practical Cook prefers cold chicken over hot.
For the vegetarian readers, fear not, a swap will be suggested. The key elements here are “fried” and “cold.”
And because I am practical above all things, I bought the fried chicken at the store. Yes, it’s not that this is a no-fried zone, it’s just I’ve never found the effort to be worth the mess and clean-up. Not when respectable cold fried chicken is available elsewhere.
So here is the composition of the Perfect Summer Picnic Platter (in Spring):
1. Cold Fried Chicken. Make your own, buy it, up to you. For the veggies, consider a nice fried corn fritter (or try one of the Dr. Praeger’s items made crisp and then at room temp). But seriously, if you’ve only had your fried chicken hot, now is the time to cross over.
2. Potato Salad. Again, make it, buy it, I won’t tell. This is deli potato salad, because Sunday had Punt! written all over it.
3. Green Veg. I was raised to eat a green veg at all meals, and the veg will change with the season. We had fresh green peas from the Brinkley Farms CSA, and they were served simply and worked nicely here. Later in the season, cukes and onions would be my recommendation. Also consider celery sticks, or a side salad.
4. Watermelon. Shy of an allergy, I don’t consider this optional. I recommend a pinch of salt on it early in the season, before it’s truly ripe in the heat of the summer.
Of course, this is meant to be eaten outside. There will be bits of fried and drips of watermelon juice everywhere, no matter the age of the diners.
What’s on your picnic platter? Comment or Tweet!
We’re keeping things cool tomorrow with Summer Rolls Recipe.