One of my favorite picnics took place inside of a Volkswagen parked in a muddy lot at a national park trailhead.

The food was unspectacular: We passed day-old sandwiches between the seats and drank tepid tea. But here's the important factor: We were dry.

And so we come to the first rule of successful picnicking: Always keep comfort in mind.

If your vision of the perfect picnic stems from watching costume dramas - crystal goblets and cold lobster followed by a romantic encounter on a brocade cloth - you're going to need servants.

If instead you're willing to make a few adjustments for convenience and spontaneity, you'll find yourself out of the house and enjoying summer's long afternoons and evenings much more frequently.

The modern-day Victorian excursion

This is not to say that from time to time you can't break out the picnic basket you received as a wedding gift and plan a blowout.

=> The Setting: There is nothing comfortable about perching on lumpy ground and trying to maneuver a fork while your legs go numb. If you're going to serve food that requires plates and utensils, pick a spot with tables.

=> Essential Gear: Cloths can cover up less than pristine tabletops and double as ground coverings for those who insist on squatting. Take reusable plastic plates or china that you don't mind seeing smashed. Along with the cloth napkins, don't forget a roll of paper towels.

Plastic bins with lids make handy containers for dirty dishes. And most importantly, use coolers stocked with plenty of ice in sealable plastic bags or reusable ice packs. For safety's sake, you must keep your food cold, and ice sealed in bags will keep everything from getting wet.

=> Menu Suggestions: You'll need to get to the picnic ground early to set up, so make sure you can prepare everything in advance.

Try cold roasted chicken (carve it into quarters before you leave home) and a selection of salads - just make sure the salads aren't made with greens, which wilt, or small grains, which fall off the fork.

Think chunky potato salad with vinaigrette, beet salad with bleu cheese, and marinated vegetables. For dessert, pound cake and berries. To drink, lemonade and sparkling wine.

The moveable feast

If hauling home dirty dishes in plastic bins is not your idea of fun, plan a hands-only picnic.

=> The Setting: With a finger-food menu, you can roam farther from home and be more spontaneous. This is the picnic to plan for that grassy bluff with a gorgeous view.

=> Essential Gear: An old tablecloth or blanket makes a perfect ground cover. If you're hiking, a plastic garbage bag will do for seating and doubles as trash receptacle.

It's handy to have a pocketknife with a corkscrew and bottle opener and some reusable plastic cups. Bring napkins - lots of them. If your picnic site has water and a sewage system, bring a travel-size bar of soap and a hand towel. If not, try waterless hand cleaner.

(Don't use soap next to a creek, river or lake.) Keep your food cold: Use coolers or insulated bags fitted with reusable ice packs.

=> Menu Suggestions: Pack sandwiches, but think about combinations that are out of the ordinary - and unlikely to slip from between the slices of bread.

A hearty bread, like ciabatta, can stand up to a sprinkling of oil and vinegar and layers of fresh mozzarella, roasted red peppers, spinach and basil.

Spread slices of brown bread with cream cheese mixed with Dijon mustard and stick on rounds of cucumber. Tuck hummus inside a pita pocket along with alfalfa sprouts and sweet peppers.

Carry along juicy cherry tomatoes in a plastic container, and slice red bell peppers on site. For dessert, try grapes and crumble-resistant bar cookies. Make iced tea at home and decant into a sturdy plastic bottle, and bring along a bottle of dry Riesling or rosé.

The last-minute affair

Planning is nice, but never give up a perfect summer's day just because you haven't made the iced tea.

=> The Setting: Keep your eyes open for picnic spots that are close to home: a neighborhood greenbelt, that viewpoint you pass on the way to work, the Little League ballpark, the bench along the bike trail or those chairs in the public plaza.

=> Essential Gear: You, your companions, and the inevitable cooler or insulated bags and ice packs, unless you intend to eat immediately.

=> Menu Suggestions: If you have some cheese, an apple and a box of crackers, you've got a picnic. If not, hit the supermarket for take-out:

deli sandwiches (remember: hearty bread, fillings that stay put), carry-out cartons filled with delicacies (don't forget to pick up forks, napkins or chopsticks), or ready-made dips, a chunk of cheese, a baguette and fruit. If you've got a cooler, take ice-cream sandwiches for dessert.

If not, treat yourself to your favorite candy bar. To drink, whatever your heart desires.

Avocado Sandwiches

Prep time: 15 minutes
3 (1 1/2-lb.) round flat sourdough bread loaves
2 large Hass avocados, peeled and seeded, divided
3 tablespoons salsa
3 (6 by 1 1/2-inch) strips roasted red pepper
1 lb. thinly sliced smoked turkey
3 very thin slices red onion, halved and separated into rings
3 - 4 (1-oz.) slices pepper jack cheese
2 Romaine lettuce leaves

Cut a 4-inch circle out of the top of the bread; tear out the inside of the bread in the bottom section to make a shell.

Mash one avocado and mix with salsa; spread over the bottom of the bread. Layer pepper strips, onions, cheese and half the turkey inside the bread. Slice the remaining avocado and place on top of the cheese.

Top with lettuce and remaining turkey. Replace the bread top and press down firmly to compress ingredients. Wrap tightly and refrigerate until ready to serve. Cut into wedges just before serving.
Makes 8 servings.

Note: Pressing the avocado mixture inside the roll keeps the air out, so these sandwiches can be made several hours in advance of serving.

Bean and prawn salad with curry dressing

300g baby green beans
30 cooked king prawns, peeled and deveined
½ bunch shallots, finely chopped
½ cup continental parsley, chopped roughly
1 garlic clove, crushed
½ cup of red wine vinegar
1 cup olive oil
1 teaspoon sugar
½ teaspoon curry powder
Salt
Freshly ground black pepper

method
1 Bring a pot of water to the boil, add salt and the beans. Cook them for around 3 minutes. Drain and immediately plunge into cold water. This will help retain the original green colouring.

2 Whisk together the garlic, vinegar, oil, sugar, curry powder, salt and pepper in a bowl.

3 Toss the prawns, beans, shallots, parsley and dressing together and serve.

Cheddar Apple Muffins

3 cups flour (750 ml)
2/3 cup sugar (150 ml)
4 tsp baking powder (20 ml)
1 tsp salt (5 ml)
1 tsp cinnamon (5 ml)
2 cups grated cheddar cheese (500 ml)
2 eggs
1 cup apple juice (250 ml)
½ cup butter or margarine, melted (125 ml)
2 cups peeled and chopped apples (500 ml)

Preheat oven to 375F (190C).
Combine flour, sugar, baking powder, salt and cinnamon in a large bowl. Mix in grated cheese. Beat eggs in a medium bowl. Add apple juice, melted butter & chopped apple. Add to flour mixture. Stir until moistened (don't over mix).

Fill muffin tins ¾ full. Bake for 25 - 30 minutes. Makes about 2 dozen muffins.

For an elegant scene fresh out of a Claude Monet painting, simply replicate a French wine-and-cheese tasting. With the right setting and key props, you can set your tableau for an afternoon of dining in the garden.

Create copper trays

Transform a simple tray into a subtle accent. Layered paint effects give a wooden or metal tray a robust color. Find a tray without much detail or etching because you will need to sand it down for a smooth finish before applying color.

In a well-ventilated area, spread out newspaper or kraft paper, and put the clean tray on top. Apply one coat of metallic copper spray paint, starting with the inside of the tray. Let the paint dry for two hours, then spray the outside of the tray; let dry. Pour a small amount of metallic bronze paint into a small bowl.

Using a small painter's sponge, paint the inside of the tray with metallic bronze paint.

While the paint is still wet, use a clean sponge to wipe the paint in circles, then rub it in a back-and-forth motion for a burnished look. Let the paint dry for about an hour. Repeat the process with metallic copper paint.

When the inside of the tray is completely dry, paint the outside using the same techniques. Seal both sides with clear acrylic spray in a matte finish for a well-worn look. Let it dry.Voilà!

LABELS AND MORE

Design decorative cheese labels
Indicate your selection of cheeses with sophisticated vellum labels hung on glass cheese domes. Find opaque vellum paper at any crafts or art supply store. Cut out a 2x3-inch rectangle with curved corners; punch a hole near the top.

Using a medium felt-tip black marking pen, write the name of a cheese on the label. If you have several cheeses under the same dome, match the placement of the name to the cheese's location on the board. Let the label dry.

Cut thin strands of raffia into 8-inch-long strips. Feed the raffia through the hole; loop the raffia around the knob of the dome. Tie raffia ends together when you have the desired placement.Bon appétit!

Tie on herb swags
Festoon wine bottles with herbs for the crowning touch to your tableau Français. Woody-stemmed herbs, such as rosemary, thyme, or sage, work best.

Separate fresh herbs into piles, one pile for each herb. Trim so the sprigs are about 5 inches long including the stem. Using one or two stems of each herb, create a small bouquet; set aside. Cut 14- to 15-inch-long strips of raffia.

Slivers of raffia tie prettier than thick pieces, so take time to separate the raffia into thin strands. Using three to five raffia strands, place the herb bouquet in the center of the raffia lengths and wrap the raffia around the stems.

Tie a small knot in the back, and straighten the bundle to ensure it lies flat against the bottle. When tying the bouquet around the wine bottle neck, drape it like a necklace so you end up with a tight swag and about 6 inches of raffia on each side.

Then tie a bow in the back. Keep the bottle out of direct sunlight and heat to spare the wine and keep herbs from wilting.C'est simple!

CHIC STORAGE

Wine box
Store wine for your party in style in a ready-aged wine box. Take a wooden wine box, available through fine liquor stores, and create instant patina.

First, remove any dust, packing particles, or splinters from the wood using a damp rag or a vacuum cleaner. Apply a thin layer of golden-brown stain with a small paintbrush; let dry for one to two hours. In a shallow plastic bowl, mix a second, darker coat of 2 parts dark gray latex paint and 1 part water.Très bien!

Invent a new wine cooler
An ordinary wine bucket won't do, so think creatively when it comes to displaying your wine. A never-used birdbath (left) doubles as a cooler to keep white wines chilled. À votre santé!

Autumn is also the perfect time to entertain outdoors -- most of the bugs are gone, the sun isn't scorching even though it's warm enough to enjoy an afternoon or evening al fresco, and there's a bounty of good things to serve for an outdoor meal.

Because the days are shorter in the autumn, outdoor entertaining in the fall calls for special attention to lighting and temperature.

Lighting
The earlier sunset will afford you an ideal opportunity to bathe your outdoor space in evening lights. Use soft light, but use plenty of it.

Try dozens of votive candles in jars and glasses to protect the flame from the wind, hurricane lamps, or kerosene lanterns set on low. Create cozy seating areas and equip each with a glowing light source.

Heating
The method you'll use to chase the chill from the night will vary depending on your climate and your outdoor space. If you have a yard (and community by-laws allow), a campfire is a wonderful informal party setting. In smaller gardens, consider self-contained fire pits or a chimenea.

For a more formal affair, you can install a propane-powered heater. These units are available in a range of heating powers and prices. Or, drape attractive throws or quilts on each chair for your guests to wrap around their shoulders to ward off the night air.

Of course, you'll want to take advantage of the wonderful colors and textures of autumn in your decorating scheme and table settings.

Color
Autumn's colors are deep and rich -- russet, crimson, burnt orange, gold, dark green, and the color of hay. Use these hues repeatedly in tablecloths and settings, flowers, centerpieces, and even the food.

Scoop out pumpkins and other squash and fit them with containers of water to make vases. Mass potted mums in vivid colors. Use orange Chinese lanterns, bright rosehips, stems of red or orange berries, or chilies.

Wrap vibrant maple or sumac leaves around votive candleholders or napkin rings. Sunflower heads can be strewn on the tabletop, or left on the flower stalks in a container.

Texture
The textures of fall are earthy and rustic. Especially play these up if your gathering is informal -- a corn roast, a bonfire, a jeans and sweater evening. Use burlap or rough cotton to cover your buffet table, and dish towels as napkins.

Weigh down your tablecloth with apples or pears hung on rough twine. Or use rattan placemats and wicker baskets. Terracotta pot saucers make great paper plate holders.

If you're hosting a fancy sit-down outdoor dinner, use the subtler textures of hydrangea blossoms and colored leaves on a linen tablecloth. Try bringing your indoor dining table outdoors for the evening-it will add unexpected elegance to your setting.

Paint gold lettering on small gourds to use as place cards. Grace your table with late-blooming roses in crystal vases.

Whether you hold a harvest hoedown or a stylish sit-down dinner party for eight, fall for outside entertaining this autumn!

Goats Cheese, Tomato & Pesto Tart

1 sheet puff pastry
2 medium brown onions
3 tablespoons oil
150g goat's cheese
4 Roma tomatoes
Pesto (available in the supermarket)
Salt
Pepper
Fresh basil, chopped

Chop onions finely. Heat oil in the pan, add onions and cook until golden brown, approx. 20 minutes.

Crumble goat's cheese or cut finely. Slice the
Grease baking tray and lay puff pastry on to it.

Brush with pesto and spread the onions on top of the pesto.

Place the goat's cheese on top and lastly the tomato slices. Season with salt & pepper.

Bake in a preheated oven (175 Celsius) for 20-30 minutes.

Garnish with basil and serve with a green salad or cut into 16 squares and serve with drinks.

Magic Coconut Pie

Makes its own crust. It's MAGIC!!
Super Simple one bowl mix - delectable hot and fluffy straight from the oven and just as divine served cold sliced the next day!

4 eggs
1/4 cup margarine
1 cup white sugar
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups milk or half and half
1 cup coconut
1 teaspoon vanilla
Place all ingredients in blender at one time and blend until mixed together. Pour into a buttered 10-inch piepan. Bake in a 350 degree oven for 1 hour. When done, crust will be on bottom, custard in the middle, and coconut on top - right where they belong.

GUARANTEED to be a picnic hamper favourite every year!

Coleslaw an essential picnic favourite!

8 cups very finely chopped cabbage (1 head)
1/4 cup shredded carrot
1/3 cup granulated sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

And the simplest picinc hamper fare is always a great selection of sandwiches... ready to go!

Chicken Salad Tea Sandwiches
2 cups cooked diced chicken
Miracle Whip Salad Dressing
1 cup chopped celery
2 tbsp. pickle relish
1/8 tsp. dry mustard
1/2 tsp. dill
8 slices thin white bread
Mix together ingredients. Chill for several hours. Spread chicken mixture on bread and remove crusts. Cut into squares or triangles.

Cucumber Tea Sandwiches
2 medium cucumbers, peeled, sliced thin
1 cup white vinegar
1 tbsp. sugar
salt and pepper
8 slices of thin white bread
Miracle Whip mayonnaise
Whipped softened Cream Cheese
Marinate the cucumber slices in the vinegar, sugar, salt and pepper for at least an hour. Drain well. Lightly spread mayonnaise and cream cheese on bread slices. Layer the cucumber slices thinly on bread. Top with other bread slice and cut off all crusts. Cut sandwiches in squares or triangles.

Egg Salad Tea Sandwiches
This is Sarah's favorite tea sandwich. Garnish with parsley or chives.
4 boiled eggs
1/4 cup Miracle Whip Salad Dressing
2 tbsp. pickle relish
1/8 tsp. prepared mustard
1/8 tsp. dill
8 slices thin white bread
Dice eggs and mix with other ingredients. Chill thoroughly. Spread egg mixture onto bread. Remove crusts and cut into squares or triangles.

Tomato Tea Sandwiches
This is Alyssa's favorite tea sandwich. It is very tasty with tomatoes from your garden.
3 ripe tomatoes
Whipped Garden Herb Cream Cheese, softened
8 slices thin white bread
Spread cream cheese thinly on bread slices. Slice tomatoes very thin and blot with paper towels. Lay tomato slices on bread and top with bread. Remove crusts and cut into squares or triangles.

If you have the time and patience, a great classic to serve hot or cold at a picnic is always a tart or quiche.

Quiche Lorraine
pastry crust for 9" pie
12 slices bacon, crisply fried and crumbled
1 cup shredded Swiss cheese (about 4 oz)
1/3 cup finely chopped onion
1/3 cup finely chopped green pepper
4 eggs
2 cups half-and-half
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne red pepper
Prepare pastry. Sprinkle bacon, cheese, and onion in a pastry-lined pie plate. Beat eggs slightly; beat in remaining ingredients. Pour egg mixture into pie plate. Cook uncovered in 425? oven for 15 minutes.

Reduce oven temperature to 300?. Cook uncovered until knife inserted halfway between center and edge comes out clean, about 30 minutes longer. Let stand 10 minutes before cutting.

Do ahead tip: After sprinkling pastry with bacon, cheese and onion, cover and refrigerate. Beat remaining ingredients; cover and refrigerate. Store no longer than 24 hours. Stir egg mixture before pouring into pie plate. Continue as directed except- increase second cooking time to 45 minutes.