Showing posts with label Myakka River State Park. Show all posts
Showing posts with label Myakka River State Park. Show all posts

Tuesday, February 23, 2010

THIS WEATHER IS NO PICNIC !

I've been in Florida for six weeks and have only been on one picnic. Although there has been isolated days when at least part of the day is pleasant, the weather changes so quickly, from wind to rain to cold, it's a bit risky to chance a picnic.

But, the last week in January was an exceptional week with good weather every day. My grandson happened to be visiting that week, helping me with painting and other chores, but I made sure we still have plenty of time to play. One of the places I took him to is Myakka River State Park, in Sarasota. www.myakkariver.org.

First, we took the Canopy Walkway & Tower, a walkway "through the treetops" on a swing bridge, then meandered down a path to the dam to see the alligators sunning themselves on the far bank. Later, along the 7-mile scenic drive we spotted a group of impatient-looking vultures hovering in treetops and in two different areas, armadillos digging furiously in the soil by the roadway. It was the closest either of us has ever been to this strange looking mammal.

Eventually, we drove through the park toward the North gate until we came to the Clay Gully picnic area, where picnic tables sit comfortably next to the river, amidst trees and other foliage. Our picnic fare was simple: sandwiches of fresh roasted white chicken, Swiss cheese, cranberry sauce, spinach leaves and mayo on oatmeal grain break, with chips and drinks.

On the way home we stopped at Nokomis Groves for homemade ice cream. Their citrus fruit business has been in operation for over sixty years, but we were there for their soft serve ice cream. They swirl the most unusual favors together, like pineapple and orange, chocolate and lime. Yum! www.nokomisgroves.com.

Although I haven't been picnicking nearly as often as I would like (yet!) I am so happy to be in Florida, where the sun at least peaks out most days, and I can still bundle up and get outside to walk ~ in sneakers rather than snow boots. Yes, life is good!

I hope wherever you live, picnics will soon be in your future.

Thursday, February 5, 2009

Greetings From a Happy Snowbird!

It has been almost one year since I started my blog, and this is the longest I have gone without posting an entry ~ over three weeks. For many reasons which are unimportant, it has taken me longer than usual to get here and settle in to the Florida life which I will enjoy for the next several weeks. And, how exciting it is to see sunny skies, sunsets, green grass, and flowers! I love it, and I wish I could have packed up all my friends and family and brought them along to share it with me, especially with the blustery weather back home.

I've even gone on two picnics so far. One was at Myakka River State Park in Sarasota, a 350-acre park with scenic drives, wildlife observation areas, and airboat and tram tours to search for wildlife. The other was at The Rookery in Venice, a small island for the protection of the wading and nesting birds that I love to photograph, including both the snowy and great egret and the great blue heron.

Both times I made Wild Rice and Ham Salad, simply because of its ease and simplicity, and because everyone who tastes it loves it. The rest of the suggested menu items are tortilla chips and Salsa, pumpkin or zucchini bread and watermelon, but any bread or fruit will do. I also like cherry tomatoes with this salad.

This recipe is from my book, Cruising Connecticut with a Picnic Basket, 2nd Edition, and I am happy to share it with folks who are lucky enough to be in a climate suitable for picnicking in February; for everyone else, keep this on hand for all your spring and summer picnics. Not that there aren't places for hearty folks to enjoy a February picnic in Connecticut, such as The White Memorial Conservation Center in Litchfield, but in that case, I rather think my chili recipe would be a better choice!

WILD RICE & HAM SALAD
2 cups cooked wild rice
1/2 pound lean ham, cut into bite size chunks
1/2 cup golden raisins, soaked in hot water for 20 minutes and drained
1/4 cup thinly sliced scallions
salt and pepper to taste
1/3 cup olive oil
1/4 cup red wine vinegar
1/2 cup pecan halves

1. In small shallow pan spread pecan halves in a single layer. Bake in 350-degree preheated oven until toasted, approximately 5 minutes. Watch closely. Cool. (I personally like smaller pieces so I cut them in half again.)
2. In large bowl, stir together rice, ham, raisins, and scallions. Add salt and pepper.
3. In small bowl, whisk oil and vinegar together until well blended. Slowly pour over rice and ham mixture until the salad contains the amount that suits you. (I almost never use the entire amount.) Toss.
4. Serve at room temperature or chilled. Just before serving, garnish with pecans. Serve on lettuce leaves.
Serves 4-6

Travel Tip: Refrigerate salad overnight, or at least two hours before packing in cooler.

Enjoy!