When my kids were little, I loved packing everyone and everything into the car for a Sunday picnic supper at the neighborhood park. As much of a production as it sometimes seemed, we all agreed that food tasted better when combined with fresh air and wide open spaces.

When planning a picnic supper, choose a menu that is easy to prepare and transport, with dishes that taste good cold or at room temperature and can be made ahead.

If possible, take two coolers, one for food and the other with drinks and extra ice. This will prevent the food from warming each time someone wants a beverage. Follow through on food safety by returning dishes to the cooler as soon as they have been served.

Be sure containers are well sealed. (Screw-top jars are best for liquids.) And wrap breakable items, such as wine bottles, in towels for protection.

I've incorporated creamy Florida avocados into today's recipe. In season from June through January, they are at their peak now. Avocados don't fully ripen on the tree, and need about a week at room temperature before they're ready to use. When ripe, they yield to gentle finger pressure.

To prepare, cut the avocado in half from top to bottom, all the way around. Twist gently to separate halves. Smack the seed with blade of a sharp, heavy knife, twist the knife slightly and lift out the seed.

Carole Kotkin is manager of the Ocean Reef Club cooking school and co-author of Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere.

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