Monday, April 9, 2012
Tradition, with Variations
I inherited the Easter menu from my mother. I like it and have not seen reason to change it in the last fifty-odd years. It's easy, little to no work, serves many, and it tastes good. What more could one ask? The dinner crowd was small this year: Deb and Craig, and Cousin Mark and his lady, Dawn. Time passes in a blink; not until we started counting did we realize it's been twelve years since Mark was here last. It was Dawn's first visit. I don't usually serve appetizers, but the dates stuffed with fresh goat cheese, wrapped with bacon, and broiled were such a hit at Christmas that I got the assembly line going on those little tidbits. The combination of sweet, salty, and creamy is a real winner. Another tweak to the menu was that instead of dyed hard-boiled Easter eggs, I brought out a jar of the spicy pickled Silkie eggs. I can tell I'm going to have to make more of those. In the past, Easter was one meal for which I would forgo salad, but Kellan and William had brought me a bag of mixed baby spring greens and pea shoots, sprinkled with bright yellow and orange flower petals and it was just too pretty not to share. I tried a new recipe for dressing that was similar to a Caesar with Parmesan cheese that turned out really well. I guess it's okay to try something new once in a while. Something that never changes is my contentment when family is gathered at the table, or the pangs that strike when the last car drives down the hill. "Love you!"