A Tale of Two Picnics
Baked lemon-pepper salmon drowning in a sea of butter, garnished with an abundance of thick, juicy overlapping lemon slices and a soft dusting of chopped parsley. Roasted Brussels sprouts tossed with diced bacon and slivered almonds, sweetened with a drizzle of honey, and spiced with a pinch of cayenne pepper. A springy spinach salad with apple bits and avocado cubes, topped with crushed walnuts, dried cranberries, and homemade olive oil-dijon dressing. A luscious, technicolored fruit tart that sparkled like a…