SUCH A RELAXING SUNDAY – (enjoy a way to unwind.)
Grab your honey, grab some food and wine and get going!
A Romantic Autumn Picnic
There is something about picnics in the autumn that just says romance. The planning of a romantic autumn picnic is actually the most romantic part. It shows that you care about making a special moment and, chances are, that is exactly what your picnic will be.
Be sure to plan where to go on your romantic autumn picnic. The obvious choice is to wait until the leaves on the trees have started to change and plan a picnic in the forest (or the edge of a forest). If there are enough leaves on the ground (and it’s not wet), a playful leaf fight is a great way to start the sparks flying.
Some other romantic autumn picnic ideas you might want to consider are kite flying, hot-air balloon rides and horseback rides.
Autumn’s strong winds offer great kite flying weather and it’s a fun autumn picnic idea.
Hot-air balloon rides are also a great romantic autumn picnic idea and they offer a great chance to bond with your mate.
A horseback ride through in a secluded location is also a great idea. Autumn offers the perfect weather to really enjoy a horseback ride. It’s often simply too hot in the summertime to enjoy a long romantic horseback ride.
Beyond planning where to go on a romantic picnic in the autumn, give some consideration to what you plan to eat. Finger foods like sandwiches or cold chicken strips are ok but for a romantic picnic you should really try to find something special. A particular dish that you both like or a homemade soup are good choices. You could also try finishing things off with a great wine and cheese or chocolate pairing.
This recipe will warm your hearts on a picnic!
Curried Chicken Salad with Garam Masala Biscuits
- 1 carrot, coarsely chopped
- 1 onion, coarsely chopped
- 1 teaspoon black peppercorns
- 1 bay leaf
- 4 pounds chicken breast halves, on the bone, with skin
- 1 cup mayonnaise, plus more for spreading
- 1 tablespoon curry powder
- 1 tablespoon fresh lime juice
- 3 cups red grapes (about 14 ounces), halved
- 2 celery ribs, preferably from the heart, finely diced
- 2 tablespoons chopped cilantro
- 1/4 cup shelled pistachios, toasted (see Note)
- Salt and freshly ground pepper
- Fill a large pot with 3 quarts of water. Add the carrot, onion, peppercorns and bay leaf and bring to a simmer. Add the chicken and simmer over moderate heat until cooked through, about 30 minutes. Transfer the chicken to a plate and refrigerate until cool enough to handle. Reserve the broth for another use.
- Discard all of the chicken skin. Remove the meat from the bones and cut it into 1/2-inch pieces.
- In a medium bowl, mix the 1 cup of mayonnaise with the curry powder and lime juice. Stir in the chicken pieces, grapes, celery, cilantro and pistachios and season with salt and pepper. Serve the chicken salad with the Garam Masala Biscuits on the side. Alternatively, split the biscuits in half and spread them lightly with mayonnaise. Mound the chicken salad on the bottom halves and close the sandwiches. Serve right away.
To toast the pistachios, spread them in a pie plate and bake at 350° for 5 minutes.For a deeper curry flavor, add a tablespoon or two of curry powder or garam masala to the chicken poaching liquid in Step 1. For a shortcut, skip step 1 altogether and start with a plain rotisserie chicken from the market.
Garam Masala Biscuits
- 2 cups all-purpose flour, plus more for rolling
- 3 tablespoons sugar
- 1 1/2 tablespoons garam masala
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 3/4 cup buttermilk, plus more for brushing
- Preheat the oven to 375°. In a medium bowl, whisk the 2 cups of flour with the sugar, garam masala, baking powder, salt and baking soda. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas. Add the 3/4 cup of buttermilk and stir until a dough forms.
- Turn the dough out onto a lightly floured surface and knead it 2 or 3 times. Roll or pat the dough into a 6-by-12-inch rectangle, about 3/4-inch thick. Using a floured knife, cut the dough into 8 square biscuits. Brush the tops with buttermilk and transfer the biscuits to a baking sheet. Bake for about 18 minutes, until risen and golden. Transfer to a wire rack to cool.
Don’t forget the smoochin.
Laugh, learn and liven up your taste buds!