Photograph Credit: Flickr (Smabs Sputzer)
Many summer schedules are coming to an end, but summer continues officially until September. As your routines change and you are reunited with your friends, enjoy times together over a summer picnic and barbecue.
After planning the menu in part 1, distributing the responsibilities in part 2, and creating an inviting space in part 3, today continues with keeping refrigerated items cold and organizing your food layout.
Keeping Refrigerated Items Cold
With the summer heat, keeping the refrigerated items chilled is a challenge. Besides keeping those dishes inside or in a cooler, I like using ice packs. Since the ice packs will melt, I do the following:
1. Find a coordinating hand towel that fits nicely on the table,
2. Set the hand towel (folded in half) in the place of the refrigerated dish,
3. Place the ice packs on top of the hand towel, and
4. Put the dish on top of the ice packs.
Throughout the picnic, I check the refrigerated dishes for coolness and return them to the kitchen as the dinner comes to an end. Keeping refrigerated items cool is difficult in the direct sunlight. If the ice packs are too bulky for under the dish, I have placed the ice packs around the dish as well. As each picnic menu has its challenges, I focus on keeping the refrigerated items cold when organizing the food layout.
Organizing the Food Layout
When I setup the food table, I choose to group like items together as needed. My organizational pattern is as follows:
1. Paper Products
In this section, I place the plates, napkins, and silverware. Of course, I skip this step if tables are preset with these items.
2. Meats
A platter of meats followed by breads and condiments fill the next section on the serving table.
3. Sides
Placed next to the meats are the sides, including salads, vegetables, and fruit.
4. Desserts
If desserts are included on the table, then I add them at the end. Depending on the setup, I usually serve dessert after dinner is complete.
5. Drinks
If I only have one table, then I set the drinks with cups at the end. This way, guests do not carry their drink through the food line as they fill their plates.
With a simple setup plan that works with any type of gathering, I can quickly prepare for guests without lots of fuss. Inviting friends on the fly is possible with a plan in place. Entertaining others does not require china and crystal glasses. Thank goodness. 🙂
Planning a simple summer picnic and barbecue need not take lots of time and energy. In using time wisely to plan ahead to keep refrigerated items cold and organizing the food layout, you can focus on relaxing and enjoying your evening.
With Labor Day weekend coming, consider inviting some friends for an enjoyable summer picnic and barbecue. Happy planning!
Question: How do you keep the refrigerated dishes cold?