Cottage cuisine
Good food, good times -- the best summer weekends include both. What better way to spend more time sitting on the dock, splashing around in the water or hitting the trails than to have great no-fuss foods ready and waiting? Here are dishes created especially for finishing at the cottage, in the RV or wherever the Canada Day long weekend takes you.
Safety first
For a delicious time away, pack and transport food with care.
• Line cooler with ice or frozen gel packs before packing. No ice packs? Fill plastic water bottles or juice bottles three-quarters full of water and freeze. Or freeze single-serving juice packs. Seal either in resealable plastic bags to prevent contact with perishable food. Drink once thawed.
• Securely wrap or bag foods that may drip or leak.
• Pack perishable foods (dairy products, eggs, fish, meat and poultry) directly from refrigerator to cooler. Do not leave out at room temperature.
• Pack frozen foods (especially fish, meat and poultry) while still frozen. Do not refreeze once thawed.
• A full cooler maintains its cold temperature longer than one that is partially filled. Pack any remaining space with more ice or with bags of raw fruit and vegetables.
• Food poisoning bacteria grow rapidly above refrigerator temperature of 40°F (4ºC). Throw out any foods that get inadvertently warmed.
Forum Buzz
- Canned Tomato Mango Salsa
- Chia Seeds
- I thought I would start a thread for salsa's and condiments
- Vegetarian quick start and a 100 mile diet
- Enjoying fresh strawberries!
- Blueberry White Chocolate Cheesecake
- Baby Carriage Cake - May 2008
- zuchini marmalade
- Freezing Mint
- Where will I find bottled strained tomatoes?
