Picnic perfect

When she sees the sun come out, Wasilla's Jean Blanche packs it in.

Packs food, that is -- and wine, if she is feeling like it -- into her tan Subaru Justy. Often, she points her way to Hatcher Pass with her husband, John, for a delightful sit-down dinner -- not at the table, however, but on the blanket for a good ole' fashion picnic.

"We are both retired and we don't have much reason to get out and do a lot, but going out for a special lunch gives us a reason to," Blanche said. "It doesn't have to be expensive."

Blanche admits that her menu isn't spectacular -- ham and cheese sandwiches, normally, with pasta salad occasionally -- but that isn't the point. Spending an afternoon with her husband, overlooking the Valley, is exactly the point.

"We just have a lunch, relax and talk to each other," Blanche said. "It's amazing how many friends we have who don't even talk to each other any more. Just because you're married for 40 years doesn't mean you don't have to talk to your spouse like you did when you were married."

Picnicking can mean packing the traditional basket and blanket, or it can be as simple as backpack lunch in the middle of a hike.

"Everything my boyfriend and I need for a picnic can be found in our backpacks," said Terri Grecyne, an avid hiker from Wasilla. "A lot of times, our picnics are more like Powerbars and a Nalgene bottle of water."

Hatcher Pass is one of the most spectacular picnic spots in the Valley, but it certainly isn't the only one. With trails sprouting in every direction, the best picnic spot in the Valley probably hasn't even been discovered yet. Grecyne said she isn't willing to divulge her favorite spot to share a bit to eat.

"I'll say this -- it involves about a two-mile hike, and you can see Denali from a field where the fireweed is high, the wildflowers are abundant and there aren't people around," Grecyne said. "You'll have to try and figure out where I'm talking about."

Blanche, a self-proclaimed "picnic expert," offered a few tips to successful picnicking. They include:

Bring the right food.

"You can have the idea of making everything from scratch, but the food isn't the best part. The best part is the whole picnic atmosphere." Sandwiches are a good bet, as are main courses that are easy to make, such as a tortilla wrap or cold pasta.

Don't forget the drink.

To set the mood right, bring a bottle. It doesn't have to be an alcoholic beverage, Blanche said.

"On some picnics, I bring a bottle of red wine, but on others, we bring sparkling cider," Blanche said. "But bringing a bottle makes everything feel, well, 'right.'"

Pick a spot, any spot.

Don't pick a spot that has plenty of traffic and lots of headaches -- those are the reasons you are getting away. Serene settings don't always require a lot of hiking or planning -- just a little legwork and preparation will often lead to the perfect setting. Even your backyard, Blanche said, is a decent setting.

Relax.

Spending a few hours disconnected from the comings and goings of the day-to-day grind can be theraputic.

Picnic recipes

Grilled Peppers and Apples

3/4 pepper

3/4 apple

1 1/2 teaspoons oil

1/4 teaspoon onion powder

1/8 teaspoon rosemary leaves, crushed

1/16 teaspoon garlic powder

1/16 teaspoon salt

1/16 teaspoon black pepper

Cut apples and peppers in wedges and toss them with all ingredients. Broil or grill the tossed apples and peppers 15 minutes.

Make-Your-Own Salsa

1/4 cup chopped red onions

2 tablespoons chopped green bell peppers

1/2 clove(s) garlic, minced

1 1/2 teaspoons light olive oil

1 1/2 cups chopped very ripe fresh tomatoes

1/4 teaspoon oregano

1 1/2 tablespoons chopped canned jalapeno peppers

1 1/4 tablespoons natural rice vinegar

3 teaspoons chopped fresh cilantro

3/8 teaspoon salt

pepper, as desired

Microwave onion, green pepper, garlic and oil 1 minute on high, covered. Add tomatoes and oregano; microwave 2 minutes on high. Stir in remaining ingredients. Refrigerate an hour or overnight to blend flavors.

Beef and Spinach Pita Pockets

8 ounces ground beef top round

1 1/2 garlic cloves, minced

1/4 teaspoon crushed red pepper

1 1/2 cups fresh spinach, chopped

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/8 teaspoon ground ginger

1/8 teaspoon salt

6 fresh spinach leaves

1 whole wheat pita bread, halved

2 tablespoons plain low-fat yogurt

1/8 teaspoon curry powder, (optional)

In large non-stick skillet, combine first 3 ingredients. Cook over medium heat until browned, stirring to crumble beef. Drain in a colander, discard drippings. Wipe skillet dry with a paper towel. Return beef mixture to skillet; add chopped spinach, spices and salt; stir well. Cover and cook over medium heat 3 minutes or just until spinach is wilted; remove from heat. Spoon 1/2 cup beef mixture into each pita half lined with whole spinach leaves. Mix yogurt with curry powder if desired. Top each pita half with 1 tablespoon yogurt.

Tip: Beef and Spinach Pita Pockets may be individually wrapped and carried in a picnic basket or sack lunch. Keep cool until serving.