After a long day of boating, whether it is fishing, water skiing or basking in the sun, you may not want to cook a smorgasbord buffet for hungry guests. My answer is to cook the night before; so, no matter how sunburned, no matter the extra work to clean fish or no matter the effort to put up the boat, everyone can enjoy the entertaining fish stories. Make ahead (the night before) summer items lead with cold foods. Easy items are potato salad, pea salad, carrot salad and coleslaw. Tuna salad and salmon salad, made from canned fish, are always favorites. I recommend only using the boiled egg whites for both fish salads since the chopped egg whites made the fish spread fluffy. I always serve interesting bread, too. For a light dessert or as a starter, fill apricot halves with goat cheese and arrange the apricots onto a deviled egg holder. Guests eyes lighten up with the bright color and the chilled multi-selections of flavor for those very hungry friends. © Kelly McBride Loft