2020 Annual Easter FOODY Thread!

Is it Ham or a Leg of Lamb, at your house? What do you usually make for side dishes? How about the desserts? Anything special to place in your Easter Basket? Let us know. The one thing QTree does better than anyone is a Holiday Food Thread. Let it rip!

Give us your best Easter recipes and holiday tips/stories….. or …. your disasters make great stories as well.

Of course, the kids all received fresh haircuts, new suits, and we had them spit-polished for Church. At our house, the kids could NOT hunt for Easter eggs and baskets until they came home from church.

Loved the leg of lamb but never did like the mint sauce. Change my mind?

Time to drag out the Asparagus servers……. tis the season!

And the Strawberries, gosh the strawberries are at PEAK right now.

Time to get out Grandma’s china and polish the silver.

And the lamb, swan, bunny collections to decorate the table.

Do you have an Easter tree at your house? We have an Easter tree, but the kids got involved, and it became bigger. Now, we just cut down a scrag tree in the back yard and spray paint it white. That way, all the ornaments can fit on it.

The Germans decorate egg trees outside. Isn’t this beautiful?

Hey, as long as there is Strawberry Angelfood Cake, all is right with the world……. and maybe a Reese’s cup in my Easter basket.

For some houses, Grandma’s china will remain on the shelf until next year, but the sentiment remains. I have a feeling a lot of desperate phone calls will be made from daughter to mom, “Mom, what’s the recipe for…….”, because we’re not together this year.

But hey, sooner or later, everyone needs to learn how to make deviled eggs.

The good times with the kids will return.

Happy Easter to all!

64 thoughts on “2020 Annual Easter FOODY Thread!

  1. My family in Georgia had a picnic kind of Easter feast after church when everyone put on their casual clothes – Baked Ham, green beans or baby peas, Mama’s pimento cheese sandwiches flavored gently with chopped olives and black pepper, deviled eggs and potato salad for Easter and ate outdoors, then sat around on the porch or lawn while the children hunted eggs.

    My husbands family had an elegant best linens, silver and china, sit-down meal with Leg of Lamb, creamed new potatoes, asparagus, stuffed squash, home made rolls, and Mama’s Charlotte, an almond pudding with sherry sauce and berry garnish for dessert. Grandaddy and Grandmother served from each end of the table and everyone’s dishes were passed around before one fork was lifted! Everyone was still in their Easter finery.

    MAMA’S CHARLOTTE

    (her source – Frank Eraclito – Westleigh Inn)

    1-1/2 tbsp Gelatin
    1/4 c cold wter
    1 cup hot water
    1/2 tsp almond extract
    1/4 tsp salt
    1/3 cup sweet sherry wine
    6 egg whites
    1-1/4 cups sugar
    1 cup almonds – slivered or sliced
    1 cup whipping cream – whipped

    Directions
    – Soak gelatin in cold water, dissolve in hot water.
    – Cool, add wine and salt.
    – When mixture begins to thicken, beat until frothy.
    – Beat egg whites until stiff, add sugar, beat until smooth and creamy
    – Whip cream
    – Fold egg whites and whipped cream into beaten gelatin
    – Chill until almost firm
    – Add almond extract.
    – Fill greased gelatin mold (ring or melon mold or simple bowl) with alternating egg mixture and almonds
    – Chill mold
    – Unmold onto plate, garnish with toasted almonds.
    – Serve with Sherry Custard sauce:

    SHERRY CUSTARD SAUCE

    Ingredients
    1 pint milk
    6 egg yolks
    1/4 cup sugar
    2 tbsp flour
    1/4 cup sweet sherry wine
    1 cup cream

    Directions
    – Scald milk
    – Beat Egg Yolks
    – Add sugar and flour
    – Gradually add scalded milk, cook until thickened
    – Cool
    – Add vanilla, sherry and chill.
    – When ready to serve, whip cream and fold into custard.
    ————————
    Similar recipe:

    SHERRY ALMOND CREAM
    From the Saint Louis Cookbook printed 1964
    http://wegottaeat.com/gypsyspring/recipes/sherry-almond-cream

    From the Saint Louis Cookbook printed 1964
    INGREDIENTS
    PUDDING:
    1 Enevelope Unflavored Gelatin
    1/4 Cup Water, cold
    1 Cup Water, boiling
    1 1/4 Cups Sugar
    6 Egg Whites, stiffly beaten
    1/3 Cup Sherry
    1/2 Teaspon Almond Extract
    SAUCE:
    6 Egg Yolks, slightly beaten
    2 Cups Milk, scalded
    1/8 Teaspoon Salt
    1/2 Teaspoon Vanilla
    1/2 Teaspoon Almond Exxtract
    1/4 Cup Sherry
    1 Cup Heavy Cream, whipped, or Plain Cream

    DIRECTIONS
    1. PUDDING:
    2. Soften gelatin in cold water.
    3. Dissolve in boiling water.
    4. Stir in sugar until dissolved.
    5. Chill until it begins to set, about 40 minutes.
    6. Beat at high speed on electric mixer until fluffy.
    7. Blend in egg whites, Sherry and almond.
    8. Pour into 8 or 10 dessert dishes and let stand until firm.
    9. SAUCE:
    10. Add milk, sugar and slat to beaten egg yolks.
    11. Cook in double boiler until custard coats a spoon.
    12. Add vanilla, almond and Sherry.
    13. Cool.
    14. Just before serving fold in whipped or plain cream.
    15. Pour over pudding.
    16. Makes 8 to 10 servings.

    Liked by 9 people

    1. Alternately – on my side of the family – a heap of cousins and their parents would come for the day or several days and there would be a lavish picnic laid out with all of the above – plus fried chicken, multiple vegetable and pasta casseroles, pies and cakes as far as the eye could see. And man did we have fun running around hunting eggs afterward….not just once, but over and over until it got dark….and everyone packed up to go home.

      Sweet memories!

      Liked by 7 people

      1. Grandma made lots of piquant side dishes – pickled sliced or round baby beets, spiced peaches, and all her home made pickles, relishes, etc.

        Liked by 5 people

        1. She made ’em on white bread, cut off the crust, cut them diagonally, put them 2 deep, in a flat rectangle tupperware container, separated with plastic wrap or waxed paper, then sealed them tight until the party. So good, and any left overs were great toasted with her home made tomato soup!

          Liked by 3 people

        2. Grate your cheese – sharp, mild or all of the above, add a jar of pimentoes that you have mashed to smitheens with a fork, chopped stuffed olives, mayonnaise, salt, pepper and a little mustard to taste. Mash it all up and spread on a slice of bread, top, cut off the crusts, cut diagonally, keep tightly covered and refrigerated until time to eat. Great toasted. About 8 oz of cheese per small jar of pimentoes. You want to add enough mayonnaise to make it spread easily.

          Liked by 3 people

            1. I love it all – that old mild red rind wheel cheese and sharp and all in between.

              I do hate velveeta and American cheese, esp on a hamburger!

              Liked by 1 person

  2. Okay…daugnworks…(keep in mind sarc)

    You have just accomplished the super secretive mission of “torturing” us and making our mouths water and slobber all over ourselves!

    So I will speak to my “handlers” about what needs to be done to you for “forcing” us to lust for these mouth-watering dishes in your pictures.

    So what I “hear” is that they will force you to eat all this good stuff for a whole 24 hour period!

    Can you handle that “mission?”

    🤣🤣🤣

    Liked by 1 person

  3. We all love the tradition.

    Oh yeah, I grew up with those most delicious, kid-loving yellow marshmallow bunnies and other candy stuff…who didn’t?

    Having said that, easter egg hunts and dyes of colors…set aside…

    The KJV translators utterly missed and mistranslated Acts 12:4…using the term Easter instead of the original word, PASSOVER…huge, HUGE! translation error.

    I can tell, the best of the best like Moulton and Milligan’s Greek Vocabulary of the New Testament…proves it out…the word Easter was a horrible mistranslation.

    Easter/Ishtar/Ashtoreth…

    One of the great Canaanite goddesses of wicked sexual perversions that the Lord got so angry with ancient Israel about, He let them be destroyed and carried away. He warned them over and over again. He is warning us in our modern day time.

    Who is listening?!

    Who is willing to understand the deep and sexually perverted history about Easter…it’s prolifically reproducing rabbits…who…again I ask, who of our God’s people are willing to face the truth of it?

    Rabbits are prolific in reproduction.

    Okay for them as animals, but not for us of our Holy Days of Celebration!

    We, as conservatives and Constitutional adherents, challenge our opponents…but are we just as willing to be challenged by our God about our most seemingly “holy sacraments?!”

    I may take a hit here, but so be it.

    I love my friends here enough to take the most hard hitting things back. Love of God knows no bounds…even that reaches down to the lowest bowels of Hell.

    Been doin’ that for over 40 years and not gonna change that direction of killing truth.

    No matter what…

    Love you all and pray for our God’s best for all of you!

    🙏🙏🙏

    Like

  4. Easter Ham on the first day of Passover?

    Hmmmmmm. Whoops. I mean Mmmmmmm. 😉

    Suddenly canned chili, beef jerky and macaroni and cheese aren’t looking so good. 😀

    I’m enjoying super-clear sinuses by not having had a legitimate cold since the beginning of lockdown, due to “social distancing”, but going out an extra time for Easter ham is tempting.

    The secret of ham that people compliment is BASTING. Gotta BABY IT like barbecue (GUY THING) so that there is maximum marination and subtle spicing. Basting makes sure of both. If too much spice is applied, basting evens it out. If not enough, it gets recycled to the meat. You CANNOT overdo it. Even if people WAIT AT THE TABLE, they will appreciate those last few minutes of preparation when they taste the product.

    Also, when freezing or refrigerating left-over meat, BASTE IT as the last act before it goes into the tupperware. It will come out almost as good as it went in. Take it from a LEFTOVER PROFESSIONAL! 😀

    Liked by 12 people

    1. I dig a hole and burn alot of hardwood,any kind. Then I take a regular ham off a hog and pin pineapple to it and pour on the Florida orange blossom honey and then pat brown sugar on it and add more pineapple and honey and wrap the ham in heavy duty aluminum foil one time and pull the toothpicks that held the pineapple. Next I inject pineapple,orange,lemon and lime juice and wrap the ham 3-4 more times with foil then cover in chicken wire and then comes the guud part I throw it in the hole with coals evenly spread on it from top to bottom and then I put my piece if tin over it and cover with dirt,
      Best damn ham ever, I also do a turkey in the ground for Thanksgiving…

      Liked by 1 person

        1. Oh she dont know what she’s missin.
          I did a 240 pound hog in the ground when I left florida and there was nothing left and there were only about 60 people there.
          It was my goin away party, I did most the cookin even though a few people helped with covered dishes. 50 pounds of taters went into my hog and my tater salad 😎😎😎over 20 pounds of tater salad and the whole hog just disappeared…
          People been coming in dirt since the beginnin of time, only difference was they didnt have big injectors back then…

          Liked by 1 person

          1. Ohhhh, yes.
            One of my most vivid memories in Miami, I was lucky enough to be invited to a real Cuban pig roast.
            Soooooo, good.

            Years later, we put in a swimming pool, way down in the back yard.
            To extend the outdoor season, we put in a big outdoor kitchen, an arbor behind the pool and an 8′ fireplace.
            As a special fabrication, one of the contractors had a “spit” specially fabricated for the fireplace, made of stainless steel.
            The motor box rotated at 1 revolution per minute and can hold 600 lbs.
            Guess I’m ready to serve the Knights of the Round Table!
            Damn!

            We haven’t done a pig yet though.
            I’m not quite brave enough.

            Liked by 1 person

            1. Oh Daughn you must do a whole hog. I love how the Cubans do a hog, the secret is Goya and tons of citrus.
              I am looking into building a new smoker/grill area this year, I built a temporary one and alot of my stone exploded so it’s a redo but this time I am using brick.

              Liked by 1 person

              1. Banana leaves are wrapped around the hog to basically steam the hog. Banana leaves are the only thing I cant get in California, we order Goya online since Kimi cant do without it on her eggs lol. My mom had a banana jungle behind our place in Florida, I sure do Miss them lil bullet bananas they make the best milkshake because of the sweetness.

                Liked by 1 person

  5. In years past I prepared a nice, sit-down dinner for a few friends here with the usual Easter fare. Not happening this year and we’ve been talking about what to do.
    For us, ham is like champagne…it has to be a good quality or it’s not only disappointing but a waste. I do love the Honey Baked hams but they are around $9 lb compared to every grocery store in town less than $3, and you do not leave without paying $70 for a small ham. Checked out Fresh Market, said to be a very good quality, but the smallest is 12 lb and that’s just too darn much when you only have 2 people! I’m trying to empty the freezers, not add to it. What to do!
    Thinking WAY outside the box…our solution is home-made stuffed pasta shells! LOL And, perhaps if Fresh Market gets any in…some calamari cooked in the same pasta sauce I’ll be making. And, to finish… freshly made cannolis.
    BTW, by accident I ran across a delightful UTube series called Italian Grandma. If you grew up in an Italian family, you will get great joy just watching her cooking demonstrations…for the accent you haven’t heard in decades, the gestures, the old Italian songs she sings while stirring or kneading. My husband spoke Italian before English as a first generation American, so you can imagine the memories and laughs he gets when watching.
    I will miss the refrigerated, multi-layer coconut cake, though this year.

    Liked by 7 people

      1. Believe it or not…none in Publix today…I looked.
        Unlike what I’m reading about stores being filled again, our Publix is more and more sparse. Almost no frozen foods left except ethnic. I felt lucky to get a package of frozen chopped spinach.

        Liked by 7 people

          1. Nope, not that desperate! LOL
            Stuffed pasta shells it is and since it’s been eons since we’ve had them…we will savor. Will probably make the pasta sauce tomorrow all day in the slow cooker.

            Liked by 5 people

    1. Ahhhhh, the refrigerated multi-layer coconut cake is a staple in our house.
      I’m going to have to make one. Maybe the firemen can eat the rest?

      Liked by 5 people

      1. HBH by the slice??????????????????? Wow! Of course,, I’d have to drive an hour and a half to a HBH store. Because of that I usually order online and they ship it to me. But it’s a lot of ham for two people. Never saw it by the slice. HBH is sooooooooo goooood!!!

        Liked by 3 people

        1. It is YUMMY !!! It’s the crunchy sweet stuff they baste it with! Well they sell both ham & turkey by the slice at our local one. That IS a long way to drive 🤓

          Great to see you here, Syl 🥰🥰💃🏼💃🏼❤️❤️

          Liked by 3 people

          1. I’m going to look and see if they sell it by the slice online out of curiousity. And yes, it’s that crunchy sweet spicy goodness that just brings me to my knees, mouth watering! LOL!!!!

            How are you doing, Alison? You quarantined? Hopefully all are staying healthy!

            Liked by 2 people

            1. We’re doing well. CO isn’t too heavy-handed with “rules”. We pick a different trail or n’hood or closed golf course to walk every day so we don’t get bored and can see what’s starting to bloom or bud out.

              I miss hugging my granddaughter but otherwise it’s all good 🤓

              I am still so thankful you were able to get the meds. 🥰🥰💖💖

              Liked by 2 people

        1. Evidently all the stores are franchises and it’s up to the local owner. With the smaller Easter dinners this year, I would think many of the stores would be offering “dinners for two” but I really haven’t seen it locally. Maybe too labor intensive to make it profitable.

          Liked by 1 person

  6. Well, I don’t have a recipe to share, but a funny memory.

    Our first Easter in our new home (at the time), when our oldest was 2 1/2, her sister just turned 1. It was the first Easter egg hunt, and was mostly for the older daughter. Just a few colored eggs and a few jelly bean eggs were hid out in our family/dining room. She was so excited when she found the first colored egg that she bit right into the egg, shell and all! We were rolling on the floor, and I was laughing while I peeled the rest of the egg for her!

    Liked by 7 people

  7. I’m cleaning the garden tables today. The oak fuzzy pollen turds and green pollen is crazy this year.
    Every time I touch one of those tables, I start thinking…..

    We bought our B&B in spring of 1994, and prior to that, no one lived here for 23yrs. Total renovation and I needed everything.
    Same year, a Super Wal-Mart opened less than a mile from my house.
    I was a great patron…..
    but had champagne taste with a beer pocketbook.

    Beyond the renovation of the house, the yard desperately needed help……… some semblance of life. The house interior took 6 months to redo, but by late summer/early fall, I turned my attention to the yard.
    We ripped out old overgrown holly bushes and redid foundation plantings. I joined the county extension service program and became a Certified Master Gardener, saving me 10’s of thousands of dollars over the past 25yrs. Over a hundred locals brought me flower divisions, thousands of bulbs, plantings, trees, seeds, to help the yard….. and it became a community effort. Twice we won best yard in the state. Not bad.

    Of course, I made friends with the new manager of the WalMart garden center.
    If a bag of topsoil broke and could not be sold, I got a phone call.
    If annuals were marked down, I got a phone call.
    But one hot and dusty August day, I hit the mother lode.

    I was at the garden center that day, roaming around, dreaming……. when I noticed a big truck backing up and loading wrought iron furniture. They were removing it, not selling it.
    Why?
    I asked my girlfriend (Garden Center manager became a girlfriend) what was going on, over there, in the corner, way behind the drooping hanging ferns.
    “Oh”, she replied, “The big 48” tables are defective, bolts won’t attach to the legs”…….. she continued, “You know, MADE IN CHINA CRAP. We have to scrap them….” she said.
    I gave her the side-eye, “Can I take a look?”
    “Sure! But what the heck are you going to do with a table top, Daughn?”, she was following me because I was already half way to the corner.

    I took a look, all that was wrong was the piece to affix the lug nuts was missing, and would have to be welded on to the tops. I was engaged to my first husband, who owned a construction company with a full welding shop. It would be an easy fix.
    HOWEVER, I shook my head reluctantly, “I don’t know…..”, I said summing it up, “Not sure if I can make it work.”
    Long pause….. I pretended to be skeptical to get a good price.
    Finally, “I’ll give you $10/piece for the tables rather than you throwing them away.”
    We had a deal.

    It took several trips from WalMart to husband’s shop and he quickly fixed the tables. I was thrilled. The tables were over $150/each and I landed a great bargain at $10/each.
    Eventually, our shuffling around at the garden center caught the attention of the store manager. He wasn’t too pleased about my bargain. I pointed out that the wrought iron chairs he was selling no longer had tables…… and his $89 chairs and $119 rockers would not sell. There were only about 8 of them left and I offered him $20/each to close out that part of his inventory.
    He squinted at me, slowly, but he agreed, after I agreed to buy 100 green plastic garden chairs at a further discount.
    After all, I was a great customer.

    —Same time, the bedding department was having a big sale. I bought 15 cheap King Size white flat sheets and delivered them to my future mother-in-law. I had to have long round tablecloths, right? I needed 13 and 2 extra in case there was a big spill.
    MIL whipped them out in no time.
    —Same time, a local girlfriend opened an upholstery outlet, outdated stuff for inexpensive prices, and in the back, she would make pillows, curtains, etc. I was a great customer. We found some beautiful chintz spring florals and she made me 54″ squares, as table toppers for $10/each. All done, two days. Gorgeous.
    —-Same time, local grocery store was running a promotion for inexpensive “Blue Willow” knock-off dinnerware which was microwave save. If I bought $20 worth of groceries, I could buy one place setting for $1.69/each. I made a deal and bought service for 120 people…. including extra salad plates for dessert.
    Everyone thought I was crazy…..

    The next spring, week before Easter, we did our first wedding. I rented the tables at $15/each, tablecloths at $16, toppers for $5, place settings for $4/each. Paid for almost everything in one party. Gosh, we’ve made a fortune off those tables and inventory, and I’m STILL using Blue Willow as everyday china.

    And the best part?
    When Gunner was born, we baptized him the following Easter Sunday. Everyone from church came back for lunch. I had everything I needed for a stellar Garden Party….plenty of room for everyone to sit down, and it was already paid for, many times over.
    This time of year is party season and our yard looks like a big Easter egg, purple Iris and pink azaleas exploding, Dogwoods in full bloom. Gosh, those tables made it through over a hundred weddings, Grandma Della’s 80th birthday, retirement parties, engagements, and they still look brand new.

    But this year, there are no people.

    Liked by 11 people

    1. I was just thinking this morning, “Daughn hasn’t given us a story in awhile. I miss that.” and here you are with Easter, everlasting bargains, and a yard full of some of my favorite spring blooms. 💖💖 Thank you 🤓 We’re barely started on daffodils and forsythia popping…

      Liked by 3 people

  8. Easter in the south was a symphony of the sacred with sunrise service, church, flowers, little girls in fluffy frilly dresses, hats, gloves and new white shoes with slippery soles… little boys with coats, bow ties.

    When I was young – there were lots of rules in the South. NOBODY of any age ever wore hats without gloves or white shoes before Easter. Black shoes were not worn until after Labor Day and no virtuous lady wore red shoes in the South. Ladies wore hats downtown in the 40s and 50s – until the 60s and the Jackie Kennedy bouffant hair era. Ladies did not wear pants down town. We were not allowed to wear shorts on the front side of the college campus near the administration building and street. Ladies who attended college were not allowed to live off campus in apartments. Those were just a few of the rules.

    Liked by 6 people

    1. Oh lord, do I remember those rules! My freshmen year I attended a strict Methodist private university, my dream, on a scholastic scholarship. But no pants and shorts, if allowed, had to be to the knee (even if not found in stores), 10 pm curfew at dorms, etc, etc.
      No tennis courts on campus so we had to use city facilities. One Saturday a boy and I were walking to the city courts, tennis racquets in hand. On Monday, I was called into the dean of Women’s office where I was chastised for being seen with shorts above the knee. I asked, where did you find this out? Happened that she was driving by, recognized me as a lowly freshman and called me out.
      Guess what, I transferred the next year…a little too restrictive for my taste.

      Liked by 6 people

    2. In small town Ohio, about 1960, 1st grade for me, of COURSE you had little white gloves to wear to Church on Easter and other Sundays and I was responsible for washing them carefully in the sink. I took great pride in that. My sister and I once had maching red polka dot dresses with a lot if ruffles. If you ever want to escape these times for a resbit, read an early Nancy Drew book…or any book written 1930’s or before….fwiw

      Liked by 2 people

  9. When kiddo was 2 I got him his first chocolate bunny. A Peter Rabnit. I gave him a couple xl plastic eggs to play with too. When he saw the bunny he couldnt grasp that the plastic window was keeping him from getting to his treat. It was hilarious. Think Bam Bam on the flintstones. I finally opened it a let him have a tiny bit. He still wanted the box.

    Kiddo is obsessed with trying a key lime pie. So Im making one the easy way with nellie and joes juice. I know key limes would be best but Im going to try it this way first and then the next time use them, esp since they are expensive. I do make my own whip cream so thatll make it better, plus my own graham crust.

    Im going to make a lemon chess pie too. Thats another southern first for me. I have a lot of meyer lemon juice I squeezed needing to get used so itll be a more mellow lemon flavor.
    I had to go multiple places to find cornmeal. The organic store had it in a bin.yay!

    Fyi, this organic store which usually sells bulk has to prepackage everything now. The manager said they have a ton of everything in stock but do not have enough of the staff to get the packaging done. Corporate isnt hiring either.

    Nellie & Joe’s Key Lime Pie November 12, 2014/in Desserts, Recipes /by judd

    9″ graham cracker pie crust14 oz. can of sweetened condensed milk3 egg yolks (whites not used)½ cup Nellie & Joe’s Key West Lime Juice

    Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

    https://keylimejuice.com/nellie-joes-key-lime-pie/

    Liked by 7 people

  10. Friends, in the “stupid stuff and insanity raging today”…

    I simply pray…

    For God Almighty to cover and protect all of you, including those I have no close personal knowledge of…doesn’t matter…you and Wolfie and all here are doing your best to get it right…to do the right thing…to at least give it your best shot to present some real, actual truth…no matter how many voices tell you differently…

    I’ve been…in some very painful situations…last one standing…so I hope and pray our will so bless and empower you to one of those…but understand the cost it may become for you in days ahead.

    Liked by 2 people

  11. Marinated Asparagus (Double, triples, 10x’s well)

    2lbs of fresh Asparagus, tough ends trimmed and discarded. Cut remainder into bite size pieces, approx 1 1/2″ long.
    Drop into boiling water, exactly 4 minutes. Remove and chill in ice immediately.

    Marinade
    3/4 C vegetable oil
    1/4 C White Wine vinegar
    2 TBSP Dijon mustard (I use stone ground instead)
    2 TBSP Honey
    2 tsp of dried tarragon

    Excellent staple for spring refrigerator. I’ve also added cauliflower with no change in cooking time in boiling water. Often garnished with razor thin Virginia Ham.

    Liked by 5 people

  12. We’re still under a stay at home order. I consider myself supremely lucky to finally, after two weeks, be able to have my grocery orders go through instead of automatically cancelling. That means SOME things are in stock.

    However, things are very limited. So this year, for Easter Dinner, I’m ordering an Easter Dinner online from a local restaurant. Ham, cheesy mashed potatoes, and asparagus. I have some eggs, so I may make a few deviled eggs and put out a relish tray of various odds and ends……and I’m gonna count my blessings that I’m alive and we get to have this much of an Easter. It isn’t like the big family Easter Sunday’s of my youth, or the lovely Easter brunches I’ve enjoyed in recent years, but it will be good. We’re alive, PDJT is in charge, and spring is here!

    Liked by 4 people

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