Food, Lifestyle

A Tisket, A Tasket! It’s the perfect time for a picnic basket

Ann and Eddie as teenagers.

Despite the waterfall of rain showers, we have reason to celebrate here on the North Shore. The soggy spring may have dampened our spirits, but our lawns and flowers are overjoyed by the steady stream of hydration.

I don’t know about you, but nothing reflects the spirit of the season quite like a good old-fashioned picnic. My husband, Eddie, and I started dating when we were 15 years old. We enjoyed good food, but were too young to indulge in dining out. So we did the next best thing. We packed a picnic basket and a backgammon board and enjoyed a picnic.

It is still one of our favorite outings. A couple of years ago, Eddie phoned me and asked me to pack a picnic dinner. I put together a salad, cheese and crackers, fruit and dessert. Eddie surprised me and brought me to a quiet spot in Nahant, where he had set up a table and chairs. We had dinner, talked about our day and watched the sunset. It was memorable and quite romantic until the insects invaded!

I suggest that you pack a picnic and see what surprises await. Once you put down the cellphone and engage in the wonders of nature, you will feel like you are on a mini-vacation. The scenery is changed. The dishes disappear. Step out of an ordinary day and enjoy a couple of hours of picnic pleasure. Even if it’s just around the corner, it will add sunshine to your life.

Here is a great pasta salad recipe to pack …


Serves 8


12 oz. tri-colored rotini pasta, cooked and cooled

1/2 cup cucumber, chopped

1/2 cup cherry tomatoes, cut in half

1/3 cup feta cheese, crumbled

1/3 cup chopped onion

1/2 cup steamed broccoli florets (optional)

1 cup Italian salad dressing (store-bought or your favorite homemade)



  1. Cook, drain and cool the pasta
  2. Mix the cucumbers, tomatoes, feta cheese, onions, broccoli and Italian salad dressing into the cooled pasta.
  3. Mix well and serve!

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