NEW YORK (AP) -- Lunchtime at the beach is not always so sunny. Warm drinks and melting tuna salad are less than appetizing additions to an experience that should be as breezy as the summer winds.
Here are beach cuisine basics from Hamptons magazine that can help make a day at the beach, well, "a day at the beach":
-- Be aware of foods that can easily spoil in the heat, such as mayonnaise, shell fish and lunchtime favorites like chicken and egg salad.
-- Try freezing bottles of water to use as ice pack and also to drink as they thaw for all-day cooling refreshment. Pour some of the water out of the bottles so they don't burst in the freezer.
-- Invest in a sturdy cooler; in fact, two smaller sized coolers are always easier to manage than one larger one.
-- Bring along damp washcloths for easy clean up.
-- To add a special touch to your paper plates, bring along linen napkins; they are lightweight and compact, and ecologically sound.
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