When our boys were little and the weather was fine, we used to head off to spend the "weekend at the lake," Cedar Lake, that is, just a short bike ride or walk from our house, but not short enough to come back to eat lunch. We would pack a picnic Saturday and Sunday before trekking down to the beach. As the boys grew older, our excursions and those picnics became more adventurous. Heading up to Madeline Island or to camp in the Boundary Waters, we'd pack along a movable feast — great local cheeses, artisan sourdough breads, farmstead cured meats and plenty of pickles, preserves and relishes to spark up these simple foods.

For me, the best part of a picnic is the ragtag joie de vivre: Picnics are playful, and it's the only meal where, as an adult, I can kick back, roll in the grass and eat with my hands. My grandmother's tattered quilt, the banged-up tin plates and cups and mismatched cutlery are all I really need in terms of table setting. And what better entertainment than skipping stones or watching the light fade over the lake?

My picnic fixings are simple and most often are fashioned from the leftovers of yesterday's dinner. Grilled chicken, steak or pork will find their way into hearty hoagies or pita bread sandwiches, pasta gets tossed into salads, and vegetables are pickled to eat alongside. Vinaigrette dressings stand in for mayonnaise. It all must taste good at room temperature. (Toting along a cooler is too much of a hassle; to keep drinks cold I just add ice cubes to their containers.)

Especially over long weekends, picnics are an instant and inexpensive vacation. Even in the heart of the city, all it really takes is a patch of grass or a spot near the lake. There's no need to wait in a takeout or deli line, or to make a reservation. All it takes is a full basket and a good jug of lemonade or bottle of wine. There is something both innocent and exciting about heading outside to eat. No matter how simple or last-minute, picnics pack a good time.

Tips for a memorable picnic

• A simple vinaigrette is more stable than mayo to dress potato, vegetable and pasta salads in warm weather.

• Rely on hard-aged cheeses such as Cheddar, Parmesan and Colby, instead of soft Brie, Camembert or chèvre that can become too gooey in warm weather.

• Cured meats — summer sausage, ham, salami, prosciutto — all travel well.

• Condiments — pickles, mustard and relishes — add spark and interest to the simplest food. Don't forget those savory preserves or hot pepper jellies. A little container will brighten slices of cheese or a simple turkey sandwich.

• Instead of raw vegetables, marinate steamed or grilled vegetables the night before.

• The best desserts are those that don't crumble or melt. Unfrosted brownies, oatmeal cookies or simple bars work well. Apples, oranges, and cherries are great.

Beth Dooley is the author of "Minnesota's Bounty" and "The Northern Heartland Kitchen."