Casse-Croute ........ The Art of a great Picnic

My earliest memories with my Mom and Dad are of picnics shared with family or friends, or in their later lives, just with them. It was, and still is a source of immense pleasure. Not only choosing where to set yourself down, but choosing what goes into the backpack or for Posh occasions, what goes into the Hamper. Over the years, I have collected or made equipment to carry, serve, or make the experience more comfortable. Northumberland where I grew up is not short of a few magnificent picnic locations. Sitting in the sand dunes at Bamburgh Castle, or dangling your feet in the cool streams of the Coquet Valley were always popular destinations, but there were also much more local and accessible spots that didn't involve traveling, such as Druridge Bay or the Wansbeck River parks. 

Money was tight in those days and Mom made the best of what we had. Tomato and egg sandwiches, sausage rolls and a flask of coffee were the staples, but when finances were not too tight, Ham and Roast Chicken made its way onto the freshly laundered table cloth that had been carefully laid on the ground.

I have been picnicking around the world ever since. Snow capped Shepherd's huts in the Alps, to river valleys of ancient pastures have all experienced the sound of breaking bread and the popping of corks.My home in the USA is called Vashon, a bucolic Island in the Puget Sound near Seattle. Not only does it have a wealth of beautiful sites to break bread, it also has an amazing selection of food resources that cater for food to go if you don't have the energy or interest to make your own. 

This weekend, the rain stopped for a few hours, so I threw my picnic and foraging back pack into the car, together with a mask or two, and headed off to find some vittles. I took a couple of items out of my kitchen just in case, an Egyptian Ful (Fava beans and spiced tomato) and a boiled egg courtesy of my girls 

I knew what I wanted, so I didn't waste time looking for stuff. That sun window didn't look as if it was going to hang around. 

I stopped at the food stand at Venison Valley Farm to pick up some cheese, a 60 day old matured cow's milk variety called Herdsmans. It's beautiful golden color and nutty taste are perfect to break bread with

2nd on my list was a good firm country Terrine. I usually make my own, but not today. 

The Ruby Brink is a Restaurant with its own Butcher Shop and Traiteur (French Deli) that serves a selection of foods to take away. I know their produce is wonderful, so it was an easy choice. The Country Style Terrine of Pork and Chicken Livers was duly purchased and wrapped in Butcher's paper which would make a great serving platter at the beach. I couldn't get any Bill's Bread this late in the day so I bought some at the Brink

They make a crusty Sourdough which is to die for, so goods in hand, I set off for my final purchase.

We are blessed with Great Wineries, Breweries and Cideries. I love them all, but If I can only choose one, this is it. 

Nashi makes some great English Style Dry Ciders And I am hooked.  I had to take a 2 glass break from abstinence for this article, so I hope you appreciate the sacrifice 😂

Now the location;

I headed down to KVI beach in the hope of having Mt Rainier as my dining partner, but it was not to be. I found a suitable log for a seat and a table, spread out my feast and opened my Cider.

Bliss.