Take your party on the road

Sunday, June 11, 2006

Kristina Morgan and Deandra Brooks

Special to The Plain Dealer

Now that summer has started, it's hard to resist the pull of the road. But don't just take a simple road trip. Instead, upgrade to a "destination party," which is when a group of invited guests travel together to a celebration. Best used for reunions, major-digit birthdays or bachelorette parties, the destination party allows a small group of invitees to leave everything behind -- except the party.When pioneering a new concept such as this, it's always best to start with the most familiar elements. Take it slow and gather your best small guest list for a day at Kelleys Island or a local park. Include in the celebration a delightful picnic lunch. For the picnic, remember to provide plates, napkins and serving ware in festive colors. A real picnic basket is a charming touch. Also, pay special attention to beverages. Invest in storage pieces that will keep cool drinks at their refreshing best. For a picnic, consider a light, crisp pinot grigio or fancy, fizzy bottled French lemonade.

May this summer take you to the destination parties of your lifetime!

Morgan and Brooks are founders of the Society of Recovering Sorority Girls, an organization devoted to a life less ordinary. Check out more easy entertaining ideas at www.recoveringsororitygirls.com.

An unfussy picnic feast -- accessorize with a fruit salad and "homemade" (uh, made from a mix) brownies for that something sweet.

Turkey wraps

Makes 12 (plan to serve 2 per guest)

12 tomato-flavored tortillas

12 slices of roast turkey breast

12 pieces of cooked turkey bacon

1 medium red onion, chopped

Spicy brown or Dijon mustard to taste

Take tortilla and spread spicy mustard on it. At the left side of the tortilla, place a slice of turkey. Top it with one slice of turkey bacon and ½ teaspoon chopped red onion. Next, roll the wrap from left to right. The mustard will keep the roll together. Make one diagonal cut near the center of the roll, and you will have two "sandwich" segments to serve.

Brooksie's No-Fail Fruit Salad

2 red apples, cored and chopped into ½-inch cubes

2 green apples, cored and chopped into ½-inch cubes

½ pound of strawberries, cleaned, hulled and chopped into small pieces

¾ pound red seedless grapes, cut in half

¾ pound green seedless grapes, cut in half

¾ pound chopped walnuts

1 lemon

1 tablespoon cornstarch

¾ cup of sugar

1 15½-ounce can of pineapple tidbits

Place all the fruit and the nuts in a resealable bowl. Drain the juice from the can of pineapple tidbits, preserving the juice for use in the dressing and add the pineapple tidbits to the rest of the fruit.

Pour the pineapple juice into a saucepan and squeeze the juice from the lemon into it. Add cornstarch and sugar. Heat on low, stirring frequently as dressing thickens. After about 10 minutes, remove the saucepan from the heat and pour the dressing over the fruits and nuts. Immediately begin stirring the fruit to evenly distribute the dressing. Stir thoroughly, about 90 seconds. Cover and store in the refrigerator until cool.