We found a perfect spot in our own city park for our weekend picnic. A shady spot by a babbling brook on one side and tall trees on the other.
And (not to upstage), we even had music!
Our menu featured confetti egg salad on a multigrain biscuit with thin sliced deli ham. Both the eggs and the ham were from our local Work H Farm Store. The golden tomato is from my container garden and the peaches from Romney.
I made half this recipe, in a 9-inch square pan, lined in parchment, to "bake" the eggs. This is so much easier that boiling and shelling individual eggs for egg salad. (Be sure and remove the parchment paper as soon as removing from the oven).