A Mother’s Day Picnic

As Hubby and I drove up into the foothills to attend yet another community gathering in Knights Ferry a few Sundays ago, we chatted about Mother’s Day. He wanted to know what I wanted – after all, it was my day.

I looked out the window as I reached for Hubby’s hand. As always, I could feel my heart skip a beat. You would think by now I would have stopped getting flustered every time we touch. After all, we’ve spent the majority of our lives together. Yet he still manages to take my breath away just by holding my hand in his.

Out the window cow pastures gave way to rolling hills dotted with oak trees as we continued to climb. Little puffs of clouds meandered in beautiful blue skies. This is my California, I thought. The California I love. It were as though Hubby read my mind.

“Too bad the whole state isn’t like this.” He said, not really expecting a reply. I gave him a long sigh as he squeese my hand. He knew me so well.

My day came on the heels of my sister’s Memorial Luncheon. While not a formal affair (she wasn’t one for fancy celebrations, more down home kind of gal), I did all the catering for those in attendance. It was the largest event I’ve ever attempted to put on. Thank you, God for an amazing support team in Hubby and Kiddo. They jumped right in from beginning to end. Could not have managed without you. I knew we’d all be spent come Mother’s Day.

“For Mother’s Day, let’s do something simple, something quiet.” I suggested, after what seemed like forever in silence. “Maybe a picnic somewhere along the river. Anywhere near water.” I paused. “Lord knows I’ll need to recharge.” Walking in God’s gardens lets me feel close to Him, and it is there that I find ture peace.

“Whatever you want.” Hubby agreed, still holding my hand in his. Something as simple as his touch reminds me how truly blessed I am to have found my soul mate. He completes me.

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Time for a full confession. While we are having a picnic today, none of the recipes in this post are packed in our picnic basket. Had we not catered the Celebration of Life for my sister yesterday, things would have been different. I knew the moment I suggested a picnic for Mother’s Day that what I wanted and what I needed would be two very different things.

I wanted to create a beautiful picnic to share with my guys. I knew on the emotional heels of yesterday, I was far too spent. The reality of this year’s Mother’s Day is Mass in the morning, followed by picking up sandwiches, salads and sodas at a deli shop. We’ll taking a drive up along the Stanislaus River until we find the perfect spot. Yosemite would have been nice this time of year, but I’m too damn stubborn to do what it takes to go there. I refuse to visit a National or State Park (public lands) that require visitors to make a reservation. Just as during Covid, when they put arrows down in the shopping aisles my dear sister, Ann and I would walk in the opposite direction. These days whenever I’m defiant, I think of my equally obstinate sister and how much I’ll miss her.

Wishing everyone a very Blessed and Happy Mother’s Day. Enjoy!

Mother’s Day Picnic Menu
Spice-Rubbed Picnic Chicken in Sourdough Bread
Butterfly Pesto Pasta Salad
Prosciutto Wrapped Melon Crescent Moons

Blueberry Lemon Zest Butter Cookies

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Spice-Rubbed Picnic Chicken in Sourdough Bread
For the Rub:
6 tablespoons Brown Sugar
4 tablespoons Kosher Salt (reduce by half if using table salt)
4 tablespoons California Chili Powder
1/2 cup Smoked Paprika
4 teaspoons White Pepper
1/2 teaspoon Cayenne Pepper (increase for a spicer flavor)

Line 2 rimmed baking sheets with foil and top with wire racks. Make room in the refrigerator for these.

In a small bowl, combine sugar, salt, chili powder, paprika, pepper and cayenne pepper. Set aside.

For The Chicken and Everything Else
2 Chicken Breast
4 Chicken Thighs
4 Chicken Legs
2 large or 4 small Sourdough Bread Bowls, hollowed out (save bread)
2 large or 4 small sheets of Foil (to wrap the chicken-filled bowls)

Cut breasts in half to create more uniformed chicken pieces. Lift skin gently to allow access to the meat itself. Trim thighs of excess fat deposits, lift skin. Pull skin back from the chicken legs.

Coat chicken pieces with spice mixture, gently rubbing into the meat as well as the skin. Pull skin up over the legs once rubbed. Place chicken skin-side up on prepared wire racks, tent with foil and refrigerate for at least 8 hours, up to 24 hours for best flavors.

Adjust oven racks upper-middle and lower-middle positions and heat oven to 475-degrees. Remove foil covering from chicken and roast until brown, crisp and breasts register 160-degrees. Roast chicken for 20 minutes. Switch and rotate baking sheets, continue to roast 15 minutes longer.

Transfer breast pieces to a platter or dish, cover to keep warm. Continue to roast thighs and drumsticks until they register 175-degrees, about 10-15 minutes longer. Turn off oven. Place an assortment of chicken pieces inside each bowl. Top with bread “lid”. Wrap tightly in foil and keep in the warm oven until ready to  pack into picnic baskets. Bread will absorb some of the chicken flavoring while keeping the chicken warm.

Note: This chicken will travel well and remain warm. It’s not only great for picnics, but outdoor potlucks, too!

Butterfly Pesto Pasta Salad
3 Garlic Cloves
1 Cup fresh Basil
1-1/2 Cups Baby Spinach
1/2 cup Pine Nuts
1/2 cup Olive Oil
3 tablespoons Lemon Juice
1 tablespoon Red Wine Vinegar
Salt to taste
Black Pepper to taste
1/4 cup Parmesan Cheese
1/2 cup Mayonnaise (Best Foods)
1 lb Faralle Pasta (bow-tie)

Toast unpeeled garlic in a small skillet over medium-heat, shaking pan occasionally, until fragrant and color deepens slightly, about 7 minutes. Let garlic cool, then peel and chop coarse.

Process garlic, basil, spinach, pine nuts, olive oil, lemon juice, salt and pepper in food processor until smooth, stopping to scrape down bowl as needed.

Add Parmesan Cheese and mayonnaise, continue to process until thoroughly combined. Transfer pesto to a small bowl, cover and refrigerate until needed. (Mixture can be refrigerated for up to 24 hours).

Bring a large pot of salted water to a rapid boil. Add pasta and cook, stirring often, until pasta is just past al dente. Reserve ¼ cup of pasta cooking water, drain pasta. Toss pasta with a little olive oil and spread into a single layer on rimmed baking sheet. Let pasta cool to room temperature, about 30 minutes.

In a large bowl, toss cooled pasta with pesto, adding reserved pasta water, 1 tablespoon at a time, until pesto evenly coasts pasta.  This dish is just as delicious served cold as it is at room temperature, which makes it perfect for outdoor entertaining.

Prosciutto Wrapped Melon Crescent Moons
12 Oz thinly Sliced Prosciutto
1 large Cantaloupe
12 sprigs fresh Mint (optional garnish)

Note: For a picnic, keep melons and Prosciutto in separate containers, then wrap melons when ready to serve, otherwise the Prosciutto will discolor the melons. For easier handling, place some waxed paper between slices of Prosciutto before packing it. Prosciutto has a tendency to stick to itself and can sometimes be difficult to work with.

Cut cantaloupe in half, remove the seeds. Cut each half into 6 thin crescents. Carefully remove peel with a sharp knife. Wrap crescents in plastic wrap. Keep in the picnic cooler until ready to assemble and serve.

Wrap Prosciutto around middle of each melon slice, arrange on platter, garnish with mint and serve immediately.

Blueberry Lemon Zest Butter Cookies
2 cups Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1 Lemon, zested
2 Egg Yolks
1 cup Butter, softened
1 cup Sugar
1 (3.5 oz) pouch Dried Blueberries
2 teaspoons Vanilla Extract
Powdered Sugar as needed

Sift flour, baking powder, and salt together in a medium bowl. Set aside. Zest Lemon, set aside. Separate egg yolks from white. Discard whiles or save for another purpose. Set yolks aside.

Beat butter in a mixing bowl using an electric mixer until creamy, about 1 minute. Add sugar and beat until blended. Add egg yolks one at a time, followed by blueberries, lemon zest, and vanilla extract.

Scrape down the sides of the bowl and beat 1 minute more. Reduce the speed of the mixer to low and add flour mixture, mixing just until a smooth dough forms.

Divide dough in half. Shape each half into logs 1-1/2 inches in diameter and 10 inches long. Wrap logs in plastic wrap and refrigerate until firm, at least 2 hours or up to 3 days.

Note: Dough may be frozen at this point and thawed in the refrigerator when ready to bake.

Place oven rack in the center position. Heat the oven to 350 degrees.

Unwrap one dough log. Slice into 1/4-inch thick rounds. Place rounds 1-inch apart on an ungreased cookie sheet.

Bake in the heated oven until edges start to turn golden, about 12 minutes. Remove from the oven, let cookies rest on the cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool completely, about 15 minutes. Repeat with remaining dough. Once cooled, dust with powdered sugar.

Pack desired cookies in an air-tight container and pack along as an end of the picnic treat.

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To my mother on Mother’s Day – I miss you more that words can express. There is an emptiness within me that nothing will ever fill. A day will come when we will be together again. Until then, I love you and I miss you, my beautiful mother.

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I will not leave you orphans, says the Lord.
I will come back to you, and your hearts will rejoice.