A tisket, a tasket, a random picnic basket.

Do you remember when we first met? I sure do.
It was sometime in early September....
I was crazy about you then and now

The craziest thing of all,

Over seven years have gone by

And you're still mine,

We're locked in time

Let's rewind.

-- Jack Johnson, "Do You Remember"

Most of you can figure logically that the best time to start a relationship is not the summer before college (particularly when you're about to head off to schools 1000 miles apart). But sometimes, perseverance, luck,  support from friends and family, and a solid foundation of random picnics can make it all work out in the end.

That summer, I worked for Cyd's, a lovely catering and carry-out store that has since grown into a fully fledged eat-in shop in my hometown. I worked from noon-6pm, so Nick would wake up and drive to my house by 8am. Our usual spot was Detweiller Park, home of expansive grounds, forest, and picnic shelters (also the host of the annual Illinois High School Association's state cross country meet -- any runners?). We would lay down a blanket and talk, read, listen to music, watch movies on a portable DVD player, nap, and fight off ants. On our way to the park most days we stopped at Kroger, where we would buy whatever we felt like eating for a "random picnic" -- a pint of raspberries, a box of Cinnamon Toast Crunch, grapes, ice cream sandwiches, string cheese -- often supplemented by goodies I had brought home from work.

The perks of working for a food shop is that by a certain day, you no longer sell certain items to customers but give them away for staff to enjoy. Our random picnics often featured Bonnie's fabulous frosted cookies (in seasonal cutout shapes), my favorite lemon scones, and countless boxes of pita chips. I would also buy and bring home food the night before, such as cold noodle salads or my favorite: Cyd's apricot chicken salad.

To this day, her chicken salad is my favorite. The creamy chicken is studded with crunchy celery and sweet morsels of dried apricot, best served on lettuce and a buttery croissant. I couldn't really remember the dressing recipe, which is all for the best since I wouldn't want to divulge her secrets. But one weekend recently I had a hankering for chicken salad and attempted to reproduce it. Though it was not a perfect replica, the first bite skyrocketed me back in time to that summer and some of my favorite memories to date.

As much as I love coordinated picnics, there will always be a special place in my heart for the spur-of-the-moment, grab-and-go kind.

(Happy anniversary, Nick <3)


*

Apricot Chicken Salad
Adapted from Cyd's
Serves 4

2 roasted chicken breasts (bone-in, skin on for best flavor)
1/2 c small-chopped celery
1/2 c diced dried apricots

Dressing: this makes quite a bit, you can dress as much as you want and save the rest
2 T sour cream
2 T mayo
2 t lemon juice or champagne vinegar
2 t sugar
salt and pepper to taste

Note: The great thing about this salad is you can adjust everything very easily. You can add more apricots, use less celery, adjust the dressing proportions for a creamier or tangier flavor (just don't put in so much vinegar/lemon juice that it gets too runny).

Remove skin and bones from chicken; cut into bite-sized chunks. Mix well with celery and apricots, then add dressing, about a tablespoon at a time, until dressed as desired.

To Serve: Slice fresh croissants (through the equator) and lay down a large lettuce leaf. Scoop on chicken salad, and serve.