The Flowers of Easter

Nothing much is in bloom in our corner of Northeastern Pennsylvania because it's been unseasonably cold. A forsythia here, an occasional daffodil or a very brave early tulip is about all you see outdoors. An Easter with no flowers was unthinkable, but a trip to our favorite garden center solved the problem. The greenhouse was filled to overflowing with wonderful potted plants and arrangements, and we managed to find our favorites. They looked so beautiful, especially with the sun streaming through the windows, that I'll let them speak for themselves.

Don't you think they said quite a bit?

Foodie Friday - Behold The Lamb...

I'm sure I would have loved my husband even if he wasn't of Polish descent, but he is and happily so am I. Our families kept the same traditions, so there was never an awkward moment when we had to figure out how to marry customs.

One of the traditions that we both grew up with, was a lamb carved out of butter that graced our breakfast tables on Easter morning. Our fathers carved the lamb out of a pound block of butter, but I've managed to scale back to a mini 1/4 pound version.
Here are the ingredients and tools.
First step is to make the basic form. This is one stick of butter that has been cut into various shapes and repositioned. At this point, we call him the sphinx and he's already getting soft, so he goes back in to the fridge to firm up a bit.

Next step is to soften all of the hard edges. I liked his basic shape, so I shaved bits of butter from a 2nd stick to create better curves. He started to get soft again, and had to be re-chilled.
Now we create a 'woolly coat' with the tines of a fork.
After yet another stint in the refrigerator, I transfer the little guy into a 'traveling bowl'. He's going to be going to church to be blessed on Saturday at noon, along with the rest of the traditional foods that will be part of our breakfast on Easter morning. (I hope to be able to take photos this year so I can share the tradition of the blessing of the baskets with all of you. It really is a lovely ceremony.)

Finally our little lamb is ready for some eyes, which are whole cloves with the center bud removed. He also gets a bit of something red to create a mouth. We used to use a piece of jelly bean, but this year I used a tiny sliver of dried cranberry.

We add a little parsley for grass, and his flag, and he's done. I love opening the fridge and seeing that sweet face. It's a gentle reminder of why we celebrate Easter.
You can now buy ready made lambs in the dairy section at the grocery store, and you can also purchase butter molds, but somehow it just wouldn't be the same. Watching the lamb take shape is like watching the fulfillment of the Easter promise unfold. We need to experience it every year. It's part of who we are.

Please stop by Designs by Gollum, and discover who else may be sharing some of their 'foodie' Easter traditions. Our hostess, Michael Lee, will have Mr. Linky ready to assist you.

A Happy and Blessed Easter to All... Nancy

Bunnies On Parade

I usually pull out my bunnies at the beginning of Lent, and don't put them away until it feels like summer. Last year, I 'thinned out' the collection, and hauled quite a few to the white elephant sale at our church fair. This year, when I started to unpack them, it seemed like their numbers had grown again, and I swear I have kept my promise not to buy any more! I'm starting to wonder what goes on in those sealed cartons. It must be true that rabbits do multiply quickly.

I probably still have too many, but there will be no more downsizing. Only my favorites are left, and I'll always find a spot for all of them.

Perhaps the one I favor the most, is this little guy riding a rooster. I have to smile every time I walk by him...

but I also like the other rabbits in my new smaller stash. I like the rabbits who are good friends...

and the bunnies who pretend to be chocolate.

These sophisticates are here to stay.

The small, cuter than a button youngsters will always have a home...

This classic bunny is a keeper,

as is the lop eared.

The rabbits that work, have earned their keep. Some push wheelbarrows...

some haul carts...
some carry flowers...

while others hold eggs...

or candles.

Some just stand around looking pretty while they wait for the Easter Parade.
This fella is handsome, but way to large for most shelves.

There are rabbits over the mantle and on the mantle.

The potholders...

and dishtowls have rabbits on them too!

Oh, and can't forget the bunnies that serve at table...

or the mamas with their young 'uns.

I still love my rabbits, although the live outdoor rabbits have destroyed large chunks of my gardens over the winter. If I could, I'd like to do this with all of them...

Come to think of it, that may solve the rabbit population explosion too! Anyone know how to tell a boy ceramic bunny from a girl ceramic bunny, and where can I buy a bunch of glass domes, cheap???

Foodie Friday - Not Your Mama's Red Sauce!

My husband prefers his pasta with home made marinara sauce, and he'd gladly eat it at least once a week. While I like the traditional tomato based sauce, I also like to change things up a bit. Not long ago, I finally found an alternate pasta recipe that makes us both happy. Pasta with Sun Dried Tomato Pesto, is a simple recipe that nets gourmet results. Quick and easy to prepare, it makes a perfect dinner on a busy weeknight, yet it's also elegant enough for weekend guests. The ingredients are things that I usually keep on hand. Tonight I was a bit rushed, and forgot to included a jar of roasted red peppers and basil in the picture. (Truth be told, I left the basil out of this shot intentionally. When I buy fresh basil, whatever doesn't get used immediately goes into the freezer. Frozen basil tastes closer to fresh than dried, and it's an acceptable substitute, but is not very photogenic! I can't wait until the pots of fresh herbs are back on my deck!) I have made changes to the original recipe. We like it best this way!

Pasta With Sun Dried Tomato Pesto

8 ounces pasta

1 cup frozen peas

Sauce:

1/2 cup oil-packed sun dried tomatoes - drained (NB: We've discovered smoked sun dried tomatoes in a resealable zip lock pouch. Make sure they say 'moist and ready to eat', otherwise you will have to soak them in water. They add a very distinctive touch to this recipe!)

1 cup roasted peppers, drained

1/3 cup good quality olive oil

2 cloves garlic

1/4 cup freshly grated Parmesan or Pecorino-Romano cheese

salt and freshly ground black pepper to taste

Cook pasta according to package directions, except add peas to pasta cooking water for the last 2 minutes of cooking time. Reserve 1/2 cup cooking water before draining peas and pasta. Return peas and pasta to pot.

While pasta is cooking, make sauce. Combine sun dried tomatoes, olive oil, garlic, drained peppers, and salt and pepper in a food processor. Blend until almost smooth. Add 1/4 cup cheese and process until well mixed.

Add reserved cooking water, sauce, and 1/4 cup snipped basil to pasta & peas in pot. Toss gently. Serve with additional grated cheese.

In no time flat, this will be on your table, your taste buds will be very grateful, and you may feel like doing the mambo!

Now it's probably psychological, but my husband and I think that pasta tastes best in these bowls...
Maybe it's because they were a gift from a close friend, or maybe it's just that they're so whimsical that you're happy even before you start eating!

I did have a dickens of a time trying to photograph these dishes. They're so heavily glazed, that light reflects off of them in alarming amounts. In the picture above, you can see the recessed, pendant, and under cabinet lights from the kitchen reflected on the rim and the interior of the bowl.

In the picture below, you can see the lights plus the last bit of daylight coming through the windows from 3 different rooms. It took at least two dozen shots to get these two pictures!

To continue on your culinary journey, please visit the other bloggers participating in Foodie Friday. Our hostess, Michael Lee, at Designs By Gollum has Mr. Linky ready to guide you.

Buono Apetito!