Ok, I know that picnics are typically summertime activities, but who says that this is a rule cast in stone? The last time I looked at the Ten Commandments, there wasn’t one restricting picnics to summer! And, let’s face it, if you have to live by a set of rules, the Ten Commandments are a good bunch to latch on to. So, let’s have a picnic.

It may be crazy, but look at all the advantages of having a picnic in the middle of winter. First, you don’t have to lug everything (food, coolers, blankets, chairs, etc.) someplace else. No packing stuff into nooks and crannies so that you can get everyone and everything into the same car. Secondly, you don’t have to drive for hours looking for the perfect spot. You already have one in your living room. Third, you don’t have to worry about whether you will be rained out. You have perfect climate control – too cold, boost the furnace; too hot, open a window. Fourth, if you have to go to the bathroom, you don’t have to walk for miles looking for an outhouse or a private bush. Fifth, no ants! The advantages are almost endless.

My favorite picnics have been communal affairs. Everyone brings her (back in my day, men in the Midwest didn’t cook much) favorite or signature dish and everyone reaps the benefit of a cornucopia of taste treats.

Some of my earliest picnic memories are family reunions. Each year, the Quisenberry clan would get together. The basic staples of those affairs were fried chicken, macaroni and cheese, and pies, pies, pies, pies, pies. At least, that’s how I remember them. I have a copy of the Quisenberry Family Cookbook, so I know that my clan can make other stuff, but those are the items I remember the most.

But, my favorite picnics are the impromptu ones with family and friends. Sometimes, it’s just The Husband and I. Other times, it The Husband and a whole passel of friends. These affairs usually involve grilling something with a side of a fresh salad and wine, wine, wine, wine, wine.

So, spread out that blanket in the living room and enjoy. Want to pretend that you are someplace else? Try the video store. For a picnic on the beach, try "Back to the Beach". The mountains? How about the "Sound of Music". For the Wild West, I suggest "Paint Your Wagon". And, who could forget "Oklahoma", for a nice prairie picnic?

For my midwinter picnic, I’ll go to the "South Pacific":

Serves 4.

1 medium eggplant

2 medium red bell pepper

1 bunch spinach

4 ounces herbed brie -- sliced 1/4" thick

1 baguette

1 head garlic

mayonnaise

Cut the top of the garlic head off. Wrap in aluminum foil. Bake in a preheated 400-degree oven for 30 minutes. Remove from oven and allow to cool.

Wash eggplant, red bell pepper, and spinach. Pat spinach dry and set aside.

Broil red bell pepper until the skin blackens and air bubbles appear on the skin (about 10 minutes). Turn pepper to ensure even broiling. Remove pepper from broiler and place in a zip-lock bag. Seal bag. Set aside to cool. When pepper has cooled, peel off skin, remove seeds and cut into halves.

Slice eggplant into 1/4-inch wide slices. Place in broiler and broil until soft and lightly browned (about 5 minutes). Turn to ensure even cooking.

Mix roasted garlic and mayonnaise together. Amounts of each will depend upon your "taste" for garlic.

Cut baguettes in half lengthwise. Spread roasted garlic mayo on both halves of each baguette. Place several slices of roasted eggplant and 1 half of 1 roasted pepper on the bottom half of the baguette. Place several slices of brie on the top half of the baguette. Broil both halves until brie is melted. Place several leaves of spinach on the roasted pepper and top with top half of baguette.

Serves 4.

1 large English cucumber -- thinly sliced

2 tablespoons chives --

chopped

2 tablespoons lemon juice

1 tablespoon dried dill weed

salt -- to taste

pepper -- to taste

2 tablespoons sour cream

Combine all ingredients in a non-reactive bowl. Mix well. Refrigerate for at least 12 hours, stirring occasionally. To serve, drain and stir in sour cream. Top with a little chopped chives.

Serves 8.

1 pie crust (9 inch)

2 medium pears -- peeled and cored

1/4 cup brown sugar

nutmeg

1 ounce caramel candy

1 tablespoon milk

Place piecrust in a 9-inch spring-form pan. Turn edges over to create a 1/2 to 3/4-inch side crust. Slice pears in 1/4-inch slices. Arrange slices on piecrust. Sprinkle with brown sugar and nutmeg. Bake in a preheated 350-degree oven for 35 minutes. Remove from oven and cool. In a double boiler, melt caramel candies in the milk. Drizzle over cooled tart.

Caramel candies can be melted in a microwave. Use 50% power and do not allow to boil.