Easter is tomorrow and before I get hopping along, I thought I would share the simple meal we are having. You see, I flew in last night from visiting my parents in Arizona and by the time I got to bed it was four in the morning! I’m a bit sleepy and had lots to do. In between laundry loads I was mixing, chopping, sautéing, kneading and baking everything from onion dip to Tsoureki, the traditional Greek Easter bread that is a tradition in our home.
As the delicates tumbled and spun, two types of bread doughs were flavored, kneaded and later shaped and baked in what seemed an endless day of preparation for Easter. Apple turnovers for breakfast and bean dish, rib roast and potatoes with asparagus for dinner. The dessert is a bright and fresh treat of lemon meringue pie. Somewhere in between? Mai Tais with munchies and red wine. Happy Easter, Dear Readers.
Avid home cook and passionate instructor