- French mussel salad
- Queen Sevillano olives in herbes de Provence
- Port Salut
- Fourme d'Ambert (blue cheese)
- Brie de Meaux
- Prosciutto di Parma
- Saucisson (French aged salami)
- Truffle pate
- Edmond Fallot Tarragon Mustard
- Olive oil
- Whole grain artisan bread, picked up that morning
- White wine from the winery where we picnicked -- Heritage Oak Chardonnay
- Lavender-infused sparkling water
- Individual rhubarb pies in Mason jars
- Fresh berries
The recipes for the mussel salad, rhubarb pies, and lavender water will appear in future posts. The nice part about this menu is that, with the exception of the water, salad and tiny pies, it needed no preparation ahead of time -- just grab and go. You could definitely do without these three things, too -- or pick up alternatives when you purchase the rest of your picnic food.
And here we are, messy table and all (pardon the lack of photo styling, as I had no intention of actually sharing these pictures with anyone. Ever.), right before we honestly passed out for an hour or so before attempting the arduous trek back to the car.
For information on this picnic suitcase, click HERE.