Gastronome

Things to keep in mind
– Make everything MINI. It’s easier to eat, and it’s also way more fun.

– Don’t make anything that would taste better hot. That is, unless you’re picnicking steps away in your backyard (which is totally fine).

– Choose your spot wisely! Though honestly, aside from occasional mosquitos, I’ve yet to experience a bad location.

My favorites are Moanalua Gardens and Puu Ualakaa State Park near Tantalus.

– Take your time — picnics should be enjoyed slowly and leisurely.

– If all else in the kitchen fails, and even if it doesn’t, pack some fresh fruit and vegetables to snack on. Watermelon this time of year is perfect, especially on hot days.

In another life, maybe even later in this one, I’d like to open a business that sells ready-to-go picnic baskets. Places like Tucker & Bevvy Picnic Food in Waikiki already offer this service, I know. But I live for picnic weekends where I can spend the morning in the kitchen and then the afternoon relaxing outside, picking at food.

With longer days and nice weather, summer is the perfect time for picnics. Here’s a look at one I threw over the weekend and how you can replicate it on your own. (P.S. I tend to go a bit … crazy with my picnics. So, don’t judge.)

Water
Don’t forget to bring something to drink! The night before, or first thing in the morning, I like to fill my bottle of water and put it in the fridge so that it’s chilled by the time of the picnic. If you want, add fruits and herbs to give some natural flavoring. P.S. A chilled white wine also is a very good option.

Watermelon Strawberry Bites
Cut a watermelon into cubes. Then skewer it with a slice of strawberry and a mint leaf.

Bit-Size Caprese Salad
Take grape or cherry tomatoes and make a little slice in the center (don’t cut it in half). Insert a sprig of basil and a little chunk of Mozzarella. Sprinkle with a pinch of salt and fresh ground pepper. Then, drizzle olive oil and balsamic vinegar.

Tea Sandwiches
There’s really no right or wrong way to do this. I just put together little sandwiches depending on what I have in my fridge. On this particular day, I made egg salad and turkey sandwiches for variety. I like to cut it into smaller squares or triangles.

Mini-Donuts
Personally, I think mini donuts belong at every get-together. I found my donut pan at Executive Chef for less than $10. It makes a dozen at a time, and because they are mini, it doesn’t take very long to bake.

This is my recipe, adapted from one I found online (probably on Pinterest). There is one secret ingredient I’ve left out, but even without it, your donuts will still be perfect.

1 ¼ c. all purpose flour

½ c. sugar

1 ¼ tsp. baking powder ½ tsp. salt

½ c. milk (strangely enough, it comes out softest with rice milk) 1 egg

1 ½ tbsp. melted butter

Pre-heat the oven to 425 degrees. Mix the dry ingredients first (sifting it is best, but you can use a fork or whisk). Then add the melted butter, milk and egg. Mix everything together until it isn’t lumpy. Pour everything into a gallon size Ziploc bag. Cut the tip, then pipe batter into donut pan. Bake for about 7 minutes, or until a toothpick comes out clean when inserted.

To make donut frosting, combine confectioner’s sugar with water. Add flavoring (I like using lemon juice). Dip donut into bowl of icing. Let it dry a little before you add sprinkles, or the color might bleed.