Today is National Eat Outside Day. A day set aside to highlight all the positive benefits of dining outdoors. Fresh air, good company and a pleasant meal shared together is good for the soul.
It doesn’t really matter if you pack a picnic, dine on the patio of your favorite restaurant (I like those sidewalk cafes to watch the world stroll by) or barbecue in your own backyard, Al Fresco dining lets us connect with the natural world around us. Most of us work indoors these days, under florescent lights with re-circulated air. When I did work for a living, more often than not lunch was spent at my desk, catching up on e-mails. Even now, if I have lunch at all, it’s rarely taken outdoors. Hum, well at least I do get a cup of coffee on the back patio every now and again.
It’s odd when you think about it. As children we could not wait to get outside. As adults, it takes planning and effort to really find the time. That’s what God invested vacations for. I know some people think vacations are all about spending more than a day or two at Disneyland or some other mega amusement park. Hubby and I would rather not spend what precious time we have uninterrupted by life’s events packed in like sardines at a park that is designed to let you experience life without actually living it.
We have swam with sharks. We have walked on sleeping volcanoes. We have seen the wonders of the Grand Canyon. For us, vacations are all about exploration.
Exploration need not be some lofty trip to far-off lands. Exploration can begin in your own backyard, enjoying a simple meal and making new discoveries through quiet conversation with those around us. Hubby and I have been married for just over forty years, and yet he can still surprise me when we talk. I often joke about how underfoot he will become once retired. The truth is, I look forward to long walks together in the mornings with a couple of dogs at our side.
Smokin’ California Croissant Sandwiches
8 slices Applewood Smoked Bacon
1 large Beefsteak Tomato
1 Avocado
4 Green Leaf Lettuce Leaves
Handful Arugula (optional)
4 sandwich-size Croissants
Mayonnaise as needed
Mustard, optional
4 oz Deli Sliced Smoked Ham
4 oz Deli Sliced Smoked Turkey
4 oz Deli Sliced Rotisserie Chicken
4 slices Smoked Provolone Cheese
In a skillet over medium-high heat fry bacon to desired crispness. Remove from skillet, drain on paper towels. If necessary break bacon into smaller pieces to better fit on the Croissants.
Slice tomato into rounds, slice each round in half to better fit the croissants. Peel, pit and slice avocao. Break lettuce leaves into smaller pieces. Wash and pat dry Arugula.
Split croissants open to create a top and bottom half for the sandwich. Spread mayonnaise as desired over the cut sides. If desired, add mustard.
Stack meats for each sandwich, then top with cheese and bacon. This will make for quick assembly.
Note: For sandwiches to be served later, wrap the lettuce, tomato, avocado and Arugula for packing. Stac the meats and cheeses together separated with wax paper, wrap and pack. This will keep everything fresh and not let the croissant become soggy.
Building from the bottom up, scatter lettuce leaves over the croissants, stack meats together, fold in half to better fit. Cut cheese in half, top the meat. Next arrange bacon, place the stacks on top of the lettuce. Top with tomato, avocado and Arugula as desired. Close croissant over the filling.
Just remember to pack some chips; maybe a couple of soft cookies and some Sweet Tea or fresh Lemonade. Breath deep and enjoy!
How I love Your law, O LORD!
It is my meditation all the day.
Lord, I love Your commands.
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