Due to extensively dry and hot conditions, Oregon State Parks everywhere have banned fires.
The ban covers all open fires, including those in designated fire rings. For parks in the West Gorge (between Troutdale and Cascade Locks), it also includes briquettes. (Propane stoves are okay—check with your destination park to confirm.)
And visitors are not the only ones affected by the ban. Even park rangers are scratching their heads now that they cannot burn charcoal briquettes for their annual Volunteer Appreciation BBQ.
At a loss for what to do without the grill? Here are some ideas.
If you’re like me, this is one of the first places your brain went when you heard the words “fire ban.” Cold cuts, lots of spreads, a variety of cheese, garden-fresh veggies . . . the options are limitless with a good old-fashioned sandwich. Everyone can build his or her own to his/her own liking. But. Sandwiches can be somewhat, well, boring.
Here’s the twist. Instead of loaf of bread, try:
- Bagel sandwiches
- Loaded pita pockets
- Flavored wraps
- Multiple gourmet breads cut and sized for multiple mini-sandwiches
And if your brain tracked like mine, soon after sandwiches you thought of trays. Trays full of delicious finger foods. Again, it’s bound to be a crowd pleaser as you’re sure to have something for everyone.
A few twists on the ol’ veggie tray:
- Fruit kabobs
- Veggie kabobs
- Cheese and sausage kabobs
- Bread or cracker platter with a various sweet, spicy, and tangy dips
Thinking outside of the box and depending on where you’ve planned to hold your picnic, you might have access to regular old electricity. Our picnic shelters and our improved campsites have power. What can you do with power? Plug in your kitchen appliances!
A few appliances and picnic suggestions:
- Electric Skillet + Power = Grilled Cheese Bar
- Electric Skillet + Power = Sandwich Melt Madness
- Crock Pot + Power = Chili Bar
- Crock Pot + Pre-Baked Potatoes + Power = Baked Potato Bar
- Fondue Maker + Power = Fondue Party
- Toaster + Power = Toast Bar
- Blender + Power = Smoothie Station
OTHER BAR-IFFIC IDEAS
The build-your-own or bar-method of food is always a solid one.
In addition to the above, here are a few every-day and “outside-the-bar” ideas:
- Salad Bar: Spice this staple up with nuts, chopped meats, crunchy toppings, fruits, and different kinds of greens.
- Cool Pasta Bar: Use a range of flavors and shapes of pre-cooked noodles; sliced and diced veggies, meats, and cheeses; variety of dressings.
- BLT Bar: Assorted breads, veggies, spreads, flavors of pre-cooked bacon. Include a “toasting station.”
- Nacho Bar: Use the crock pot for cheeses and meats; switch up your chips for more choices; think of the Baja Fresh array when planning your salsas.
- Trail Mix Bar: Go nuts with unusual dried fruit; candies like gummies, Mike & Ikes, and coated chocolates; crunchy grains like pretzels, chips, and cereals; and, of course, nuts.
- Cupcake Bar: Various frostings and creative toppings.
- Ice Cream Sundae Bar: You know the drill. Call your local grocery store to see about dry ice for the cooler.
- Ice Cream Float Bar: Mix it up with unusual sodas and frozen creams.
- Ice Cream Sandwich Bar: Exactly what you think it is. Fun!
All of this sound too complicated? For a few extra bucks and a lot less hassle, you can always order your hot food from a local restaurant or store and then supplement with your own sides and desserts. Simply order ahead, and then take your take-out outside.