Bestselling author Susan Mallery joins us at the Book Boost today!
She's here to get nit picky...or picnicky...oh....here's what she had to say on National Picnic Month...
July is National Picnic Month, otherwise known as National Sand-in-Your-Food Month or National Ants-in-Your-Pants Month. Yes, it’s true. As un-American as it may seem, I don’t enjoy eating outdoors. Unless it’s at a quaint little table outside an upscale café. And even then, I’d rather be inside.
I’m just not the outdoorsy type. I believe that God created walls and a ceiling for a reason.
As you can see from the covers of Only Mine, Only Yours, and Only His, the Hendrix triplets of Fool’s Gold do not share my reticence toward Mother Nature. There they are, with the men who will become the loves of their lives, sitting on the ground, lying face down on the ground, dangling their feet off the end of a dock. Aren’t they afraid a rabid snapping turtle might jump up and bite off their toes?!!!
My idea of an ideal picnic is eating in the living room in front of a roaring fire… but probably not during National Picnic Month. Even in Seattle, it’s a little too warm for a roaring fire.
That said, I do have a couple of great picnic recipes on my website, and I thought it would be appropriate to share one with you today. And if you decide to eat it indoors, well, you won’t get any argument from me!
Recipe: Cauliflower-Crab Salad with Cilantro-Lime Mayonnaise
2-3 pounds of imitation crab
1 lb bag of frozen peas, thawed
2 stalks of celery, diced
2 carrots, diced
½ C onion, diced
2 C low fat or fat-free mayonnaise
1 ½ C fresh cilantro, minced
1 T lime juice
1 t soy sauce
1 packet Splenda (or ½ t sugar)
Lime zest to taste
Cut the cauliflower into small chunks and steam until crisp-tender, about 10-12 minutes. If you don’t have a steamer, you can put them in a microwave with a little water. Microwave a minute or two at a time until the cauliflower reaches the desired texture. Cool to room temperature.
Put the cauliflower and remaining salad ingredients in a large bowl. Stir together the dressing ingredients, then fold gently into the salad to get everything coated. I used about ½ t of lime zest to give the dressing a nice limey bite.