However, we can’t blame Jesus for that. Methinks he had far more important things on his mind than ham glazing, lily arranging and egg dyeing.
Back when I was a kid, Easter was always kind of a big to do. Lots of family. Lots of food.
Since my birthday always falls around Easter, we would turn it into a double celebration, with mom’s lamb-shaped lamb-shaped masterpiece doubling as a birthday cake. (The thing was damn cute. Jelly bean eyes and nose. Coconut “fur.” Although it did always feel strange slicing it up and eating a big, icing-covered chunk of its butt – all in the name of dessert.)
Several years ago, I made it my business to claim my two favorite holidays, this year being no exception.
I expect it will be a small but lively crowd. Grandma, who looks damn fine for being over 90 years old, will have a place of honor at the table, as will my cousin B. (I expect she’ll be the most popular woman of the day, as she is bringing pierogies.)
My mother, who is recovering from a nasty cold, will nevertheless have slaved in the kitchen to bring us all things yummy – namely kielbasa, homemade sauerkraut, macadamia nut infused “Island Cookies,” and her famous potato salad. Dad will be holding court, hopefully on one of the the den recliners with a cocktail in one hand and antibiotics in another.
Our friends L and M will be toting along beautiful baby Ashley, two Jell-O molds and a dessert, which will be decided based on Ashley’s mood. (Happy Baby = Something Homemade, Fussy Baby = Something Entenmann’s. I assured L that the chocolate-covered donuts are always most welcome.)
Tomorrow begins my cooking and shopping bonanza, as I like to make everything very fresh.
So, in case you’re curious, here’s what will be served at Chez McGuinness this Easter:
Appetizers – Almost Vegetarian
Deviled Eggs (I use the Bobby Flay recipe. Very good!)
Veggie Tray or Nuts
Dinner – A Symphony of Meat (Too bad carnivore Kid Various won’t be joining us this year. He would be very happy.)
Glazed Spiral Ham
Cornish Hens w/ Stuffing
Kielbasa & Sauerkraut
Pierogi w/ Sour Cream & Apple Sauce (The latter will be homemade, if I have time.)
Tomato & Mozzarella Salad with Fresh Basil
Lime / Pistachio Jell-O Mold
“Red” Jell-O Mold (It’s some flavor of “red” that isn’t cherry. Nevertheless, it’s quite good.)
Dessert – Uh…Served on Paper Plates! (At this point we’re stuffed, tired and don’t feel like washing another dish.)
And, as is my family’s tradition, everyone gets their own stack of plastic containers to bring home leftovers.
So…just in case it gets a little hectic around here and can’t write…