Outdoor eating

One of the writers I read growing up was Enid Blyton. She was a British author most famous for a series of books she wrote in the 1950s about five children who travelled the English countryside solving mysteries. They called trucks lorries. Garbage was rubbish. And canned goods were tins. What I remember most about the books was when the children would stop their caravan and go on a picnics. Enid Blyton gave detailed descriptions of what the kids would eat on these picnics. Two things were common at the meals: tongue sandwiches were always served, and someone at some point would remark that everything tastes better outdoors.
It’s so true. And that might explain why I gorge myself when I go away to a cabin. Maybe it's also because I'm lazing around on a hammock and have little else to worry about than what to graze. Went to the lake this past weekend. Here’s what was served:

3pm snacks: carrot sticks, rye bread, spinach dip, grapes, hummus, baguette, cheddar cheese, potato chips, tortilla chips, bowl of cherries, chocolate chip cookies, salsa and more cheese.

7pm dinner: spinach and strawberry salad, tomato and feta salad, mango salsa, mashed potatoes, potato salad, cucumber and avocado salad, portabello mushroom burger, veggie dog, cedar-plank grilled salmon, and wild rice salad.

8pm dessert: raspberry strudel, carrot cake with cream cheese icing, strawberries, angel food cake with custard, and apple strudel.

9am breakfast: pancakes, fruit salad, bacon, and sausage.

Skipped lunch when I got back into town today. I’m planning to have soda crackers and water for dinner tonight. I brought a mango salsa to the cabin this weekend, which I think was a good call. It can be used as a dip for chips or something to accompany fish or chicken.

Mango Salsa
2 ripe mangos, lightly chopped
2 plum tomatoes, seeded and chopped
1/4 of a Spanish onion, finely chopped
1/2 c corn niblets
1 jalepeno pepper
fistful of chopped cilantro
drizzle of olive oil
pinch of cumin
squeeze of lemon juice
salt and pepper to taste
The cilantro and cumin are key. All you have to do is mix ingredients together and serve. I had some pineapple in the fridge so I threw some of that in the salsa as well. Beats salsa from a jar.