There is a fresh strawberry stand within biking distance from our home. The strawberries are always so juicy and sweet. Problem is I have two little ones who can down a whole flat of berries in one day. My daughter did not like the idea […]
Artwork: “A Picnic Party” by: Blacklock William Kay
Courtesy of RussianPaintings.net
My favorite area in San Francisco is the timeless scene of Golden Gate park. Upon entering the large grassy area we are greeted by dozens of blankets spread across the lawn. There are bicyclist, friendly games of frisbee, catch, and individuals practicing Tai Chi. But most of all the atmosphere is relaxed. I suppose the reason I enjoy it so much is because it reminds me of the long lost days spent at the beach as a child. We lived a mere five minutes from the beach providing a perfect afternoon of family fun. When we tired of building sand castles and riding the waves we could take a walk down the shore exploring the area for shells and wildlife.
A picnic at the park, lake or beach is always exciting. Schedule a family picnic once a week or once a month. Everyone will benefit from getting outdoors for some relaxation and fun.
Bring a blanket and a picnic lunch:
Pack a cooler with nourishing snacks and/or a healthy meal. Be sure to have lots of water especially if it is hot and sunny. Supply enough blankets so that everyone can lounge if needed.
If BBQ is on the menu do not forget wood/charcoal, lighter fluid and matches. The last thing you want is a bunch of hungry kids and no way to cook the main dish.
Pack safety items such as sunblock, hat, sunglasses and an umbrella for shade.
Bring activities and games to play together:
Soccer balls, Kick ball, Kite, Frisbees, Baseball- mit and bat, Horse Shoes, Card games, board games, Instruments, Art supplies, Books, swimming gear, bikes, scooter, fishing supplies, a favorite toy.
Other activities to do while on a family outing:
Watch the clouds, hunt for frogs, categorize birds-trees-flowers, sing songs, tell stories, have a race, play hide and seek.
I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish […]
I have longed for summer fruit since December. The stock of homemade jams and frozen fruit vanished before the new year. I was fortunate to discover a U-Pick strawberry and blueberry field close by. The kids went hog wild filling up buckets of fresh picked […]
I skipped making zucchini soup to make zucchini cobbler all because I had some apples and lemons to use up. I was a little concerned with the amount of sugar and flour, a tidbit I did not notice until I was in the process of making the cobbler. Since we tend to eat dessert only once a week this would have to count. Zucchini cobbler tasted surprisingly like apples. Probably the apple cider I threw in there because I did not have enough lemon juice. This recipe gave me inspiration to use vegetables in the place of fruit more often.
Serve with a little vanilla ice cream or whipped cream sprinkled with cinnamon.
5 cups zucchini (about 4-5) peeled, seeded, and chopped
1/2 cup fresh lemon juice
3/4 cups white sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
4 cups flour
1 1/2 cups white sugar
1 1/2 cups butter, chilled
1 tsp. ground cinnamon
Preheat over to 375 degrees. Spray a 9 X 13 pan with cooking spray.
Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes or until tender. Stir in 3/4 cups sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer; remove from heat and set aside.
In a large mixing bowl, combine flour and 1 1/2 cups sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press 1/2 the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon. Bake for 35-40 minutes or until golden and bubbly.
Use half the amount of lemon juice and add apple cider to make a 1/2 cup.
This recipe for was passed on to me by a friend of mine. She stresses that she is not a fan of feta cheese but this salad is THE best salad she has ever eaten. I second that motion. Thank you for sharing. Source: Melissa […]