Asian food fetish? Try this chicken satay recipe

Add lemon juice and zest to a large bowl; whisk in olive oil and season with kosher salt and freshly ground pepper, to taste. Stir in scallion whites, cranberries, and couscous and toss to combine.

Check for flavor, season if necessary. Garnish with scallion greens.

The night before, combine 25 ounces water (1 full bottle and about scant 3/4 cup of the other bottle), rum and ginger syrup. Use the remaining water to make ice cubes.

Cover and refrigerate half the mixed drink and divide the second half equally between the two empty water bottles; freeze overnight.

The next morning, pour the refrigerated portion into the water bottles. By the time you get to your picnic destination, the drink will be the perfect consistency and nicely chilled. You can also bring the ice cubes you just made and serve the drinks on the rocks, if you like.

Ginger Syrup: In a medium saucepan over high heat, combine sugar, ginger and water, stir to dissolve sugar and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 10 minutes. Strain ginger pieces out and reserve syrup.

Tip: Toss cooked ginger slices in sugar, arrange in single layer on a cookie sheet and bake at 200 degrees until dried through, about 4 hours. You've just made ginger candy.