Forget trail mix and beef jerky - go gourmet.
- When you get to your lunch spot, open the wine. If it's white wine, stick it in the creek (if there is one) for a few minutes to chill.
- Slice the tomatoes and place them on the bread with some of the cheese. Leave the sandwich open-faced. Pour a little olive oil over the top.
- You can melt cheese in the sun with a little aluminum foil and some patience.
- Purchase a sample-sized bottle of good wine. Try red, as it does not have to be chilled, unless you're going to be near a creek (where you can chill the white).
- Get some good cheese, preferably fresh mozzarella. Slice it about half an inch thick.
- Get some crusty bread. If it's too long to fit in your pack, break it in half.
- Fill a film canister with olive oil. Tape the top shut firmly and place it in a plastic sandwich bag.
- Place two tomatoes in a paper bag. Pack this bag in your backpack last.
- Get a good bar of chocolate and a few oranges.
- Pack cups, a sharp knife, a butter knife, a few paper plates, a corkscrew, a blanket and a hand towel.
Meat doesn't travel well and may be unsafe after a few hours.