Since last Fall, so many of my friends have been asking about my purple picnic table. Sadly, it rotted last year and I had to throw it out over Thanksgiving. My backyard has been empty without it – as the table brings so many (crazy) memories of warm weather al fresco meals on Mendenhall Street. I’ve felt lost, Winston has missed his place for sunbathing and friends have been without a perch to linger.

But luckily, we all gained 70 degree weather yesterday in Greensboro  and I gained a sturdy new cedar picnic table. The world is attempted to realign.

My good friends Jessica and Margaret (aka Bob Vila) came over to help me assemble the table. Jessica quickly became the Queen of Directions (invite her over after your next Ikea purchase) and Margaret impressed us with her carpentry skills and tool box. Who knew what a shim was? From 107 pound box of wood – we put it together piece by piece. And, I provided wine and a California Cobb Salad with Grilled Salmon for a post-assembly celebration. I prepared the salad in advance and grilled the salmon right before serving. A surface to dine on what a gift in itself. The salad was delicious too.

Happy outdoor eating!

California Cobb Salad with Grilled Salmon

For Salad:

• 16 salmon fillet
• Romaine lettuce hearts, chopped
• baby Spinach
• 1/2 red onion, sliced
• 3 hard boiled eggs, diced
• 4 slices cooked turkey bacon, diced
• 1/2  avocados, peeled, cored, and sliced
• 1/2 pint cherry tomatoes, cut in half
• 1 cup, snow peas, chopped

For Dressing:

• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1/3 teaspoon Worchestire sauce
• 1/2 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• Salt and pepper to taste