Keep in mind the following tips and check list to make your picnic memorable!

1) Water proof ground tarps or blankets are now readily available at REI or even Target or Wal-Mart. Just check out their camping section. A lot of them are easy to fold up and have Velcro to keep them snug and tidy as well as handles. These water proof ground blankets are great because you can throw them down on sand, grass or even gravel and be comfy and dry on your picnic.  

2)  Organize your dry bags. Again, super easy to pick up a selection of these dry bags at REI or your local sports store or West Marine. Get different sizes so you can pack your drinks in one and your food in another. You could have a third for your ground tarp and utensils if you like.

3)  Grab a selection of carabineers and bungee cords as well. You can use the carabineers to clip the bags together and also to clip them to the handles on your dingy. This will  keep your things together and from bouncing out of the boat - as well as obviously dry! As all sailors know - you can always use bungee cords (just like duck tape!). If you are kayaking to your picnic destination you can also just throw your drybag in the bottom of the kayak but clip it to the handhold or paddle hold. This way if for some reason you get tossed in the surf or tip your boat over your picnic will be dry and safe (not to mention all that great wine and beer you packed!)

4) No need for a cooler on a dinghy picnic trip because it's easy to throw ice in a drybag. Beer, wine bottles or whatever your drink of choice  - can all go into drybags.  

5) Remember to pack extra ziplock bags in order to save all your leftovers as well as trash. This is a sure fire way to insure that your trash goes back in a bag and then back in your dinghy drybag. You want to of course leave your pristine picnic spot exactly as you found it - pristine.

6) And last but not least, make sure you always have enough (or extra) dingly fuel and you have someone in charge of the dingy kill switch. Keep it around someone's neck or clipped to a drybag. Nothing is worse than having a beautiful day on a deserted island then finding yourself living on that deserted island because someone dropped the kill switch in the sand or grass. Bummer!

Here are some fun and easy picnic recipes to try on your next dinghy picnic adventure! Enjoy!

Crunchy Cabbage Salad

• SERVINGS: 6 to 8, BASIC-EASY, FAST, HEALTHY, MAKE-AHEAD

1. 8 anchovy fillets, minced
2. 4 garlic cloves, minced
3. 2 tablespoons white wine vinegar
4. 1/3 cup vegetable oil
5. 3/4 pound green cabbage, finely shredded (4 1/2 cups)
6. 3/4 pound red cabbage, finely shredded (4 1/2 cups)
7. Salt and freshly ground pepper

1. In a large bowl, mash the anchovies and garlic to a paste. Mash in the white wine vinegar, then slowly blend in the vegetable oil. Fold in the green and red cabbages and season with salt and pepper. Serve at room temperature or lightly chilled.

1. 3 1/2 pounds boneless pork shoulder or leg
2. 1 tablespoon fine sea salt
3. 3 tablespoons minced garlic
4. 1/4 cup plus 1 tablespoon Aleppo pepper
5. 1/4 cup white wine vinegar

1. 1/4 cup extra-virgin olive oil
2. 3 tablespoons fresh lemon juice
3. Salt and freshly ground black pepper
4. 1 large fennel bulb-trimmed, cored and very thinly sliced
5. 4 cups (packed) arugula
6. 6 toasted rolls, split, for serving

1. Make 6 cuts in the pork, 1 inch apart, cutting most of the way through the meat. Rub the pork all over with the salt. Rub the pork with the garlic and then with the Aleppo pepper, covering the meat completely. Wrap the pork in plastic and refrigerate overnight.
2. Preheat the oven to 325�. Set the pork in a baking dish just large enough to hold it and add 1/4 cup of water. Cover the pork with parchment paper and then cover tightly with foil. Bake for about 2 1/2 hours, until the meat is very tender.
3. Pour all but 1/4 cup of the roasting juices into a bowl and reserve. Drizzle the pork with the vinegar, cover with foil and bake for 10 minutes. Remove the pork from the oven and let it rest, covered, for 10 minutes.
4. In a large bowl, stir the olive oil with the lemon juice and season with salt and black pepper. Add the fennel and arugula and toss.
5. Discard any fat and gristle from the pork. Shred the meat into large pieces and toss with the pan juices and reserved juices. Pile the meat on the rolls, top with the fennel salad and serve.

Fried Green Tomato BLTs

1. 4 slices of bacon
2. 1/2 cup all-purpose flour
3. 1 large egg beaten with 1 tablespoon of water
4. 1/2 cup yellow cornmeal
5. Salt and freshly ground pepper
6. 1 pound unripe green tomatoes or large tomatillos, cut into 1/2-inch slices
7. Canola oil
8. 8 thick-cut slices of whole wheat or multigrain bread, toasted
9. Low-fat mayonnaise and baby arugula, for assembling

1. Preheat the oven to 400� and line a rimmed baking sheet with foil. Arrange the bacon on the foil and bake for about 15 minutes, until crispy. Drain the bacon and cut in half.
2. Meanwhile, put the flour, egg mixture and cornmeal in 3 shallow bowls. Season the cornmeal generously with salt and pepper. Dip the tomato slices in the flour, then in the egg and finally in the cornmeal, pressing to help it adhere. Transfer the slices to a wax paper-lined platter.
3. In a very large skillet, heat 1/4 inch of canola oil until shimmering. Add the tomatoes and cook over moderately high heat, turning once, until golden and crisp, 5 minutes. Drain the tomatoes on paper towels.
4. Lay 4 slices of toast on a work surface and lightly spread with mayonnaise. Top with the green tomatoes, bacon and arugula. Close the sandwiches cut in half and serve.  

Salted Fudge Brownies

1. 1 1/2 sticks unsalted butter
2. 2 ounces unsweetened chocolate, finely chopped
3. 1/4 cup plus 2 tablespoons unsweetened cocoa
4. 2 cups sugar
5. 3 large eggs
6. 1 1/2 teaspoons pure vanilla extract
7. 1 cup all-purpose flour
8. 1/2 teaspoon Maldon sea salt

1. Preheat the oven to 350�. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.
2. In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.
3. Bake the fudge brownies in the center of the oven for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Cut the brownies into 16 squares. Serve at room temperature.

Make Ahead The salted fudge brownies can be refrigerated for up to 3 days, and frozen for up to 1 month.

Captain Stacey is a professional sailor, American Sailing Association Instructor and ASA School Owner. She loves teaching students on her cruise to learn trips throughout the Caribbean as well as taking people around the world to other exciting sailing venues including the Mediterranean, Italy, Greece, Spain, New Zealand, France, Corsica, Croatia and Tahiti in the South Pacific. She is also an avid cook, travel writer, wine lover, snow skier, dog sledder, mountain biker and the list goes on. She resides in Breckenridge, Colorado, USA.

May 2012 

June 7-10:     

 Chicago in-water Boatshow    

-31st Street Harbor, Chicago, IL

  

June 9-18:

ASA Greek Islands Flotilla

  

June 15-22: 

 American Sailing Week 2012

-St. Petersburg, FL

June 15-22:  

  ASA Victoria & San Juan Islands Flotilla   

June 17: 

 FATHER'S DAY
 

-Take Dad out on the water!