After over a week of rain, Sunday’s weather was 84 ° and sunny!  Picnic weather for sure!  And the congregation at Central Christian Church (Disciples of Christ) wasted no time after Sunday morning worship to make their way to the front lawn for their annual church picnic. 

Back in the old days of Central’s youth (Central is the oldest continuously operating Protestant church in Dallas) folks probably harvested and fried their own chicken for Sunday picnics. But Central moves right along with the times and went to neighboring Bubba’s Cooks Country Restaurant to pick up the crispy, golden brown entrée and Bubba’s famous rolls.  But just like in the old day, members contributed favorite dishes of cole slaw, potato salad, baked beans and other traditional picnic sides.

Set on four acres in the heart of Dallas, the church’s grounds sported classic lawn games like Croquet, Badminton and Corn Hole.  Choir members Tim Caffee and Michael Raines brought out the portable keyboard to provide picnic-themed music and songs like “In the Good Ole’ Summertime.” 

The Sunday picnic was just the beginning of Central’s summer celebration. June 13 will begin a two week drama camp for Dallas kids, co-hosted by the Dallas Summer Musical Academy.  Plans are underway to add an early service on selected Sunday mornings in addition to the 11 a.m. worship. This second service will be held in the community dog park located in Central’s back yard so you won’t have to leave Fido at home.  After all, it’s a dog’s weekend, too.   

Come visit! All are welcome.

Ina Garten's Fresh Corn Salad is great for a picnic.

5 ears corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chiffonade fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.