Easter has always been a time of joyful exuberance, an explosion of traditions from around the world. The traditions might be religious, cultural, familial, personal or a mix of all four, but I’ve found that none of my friends and family celebrate Easter quite the same way.
The last few weeks as I take Piper on her walks, I enjoy the decorations. Bunnies, ducks, chicks, flowers have all shown up on my neighbors’ doors, and in their windows and gardens.
My neighbor hangs some of the cutest decorations in her window.
Easter lilies sit by my front door, their sweet fragrance softly scenting the house. Judy Garland and Fred Astaire sing and dance their way through “Easter Parade” on the TV in the living room.
I’m old enough to no longer be embarrassed by my sweet tooth, so I treat myself to some candy – no jelly beans, as I’ve never been a fan, but chocolate eggs and bunnies always make an appearance in our Easter baskets, along with Jordan almonds, those pastel-colored sugar-covered almonds which my father dearly loved.
Always go for the good chocolate!
Nowhere are traditions more evident than on our easter brunch table. Colored eggs have been around Christianity for centuries, and though my children are long past the age, I still color eggs and use them as a centerpiece for our table. Eating lamb goes back even further to Jewish Passover traditions. Hot cross buns have been popular for hundreds of years, even before the 18th century nursery rhyme.
Hot cross buns!, Hot cross buns! One ha’ penny, two ha’ penny, Hot cross buns! If you have no daughters, Give them to your sons, One ha’ penny, Two ha’ penny, Hot Cross Buns!
Carrot cake became a popular Easter treat due to the sugar rationing during the Second World War.
Though there were no carrot cakes at the bakery, these fun Easter cakes all look tempting!
Deviled eggs are one of my favorites, so I thought I’d share my simple traditional recipe.
6 hard boiled eggs, peeled and halved
¼ cup mayonnaise
1 tsp Dijon mustard
½ tsp white vinegar
¼ tsp salt
Separate egg yolks from the whites. Mash yolks in a small bowl with remaining ingredients. Spoon the yolk mixture into the egg whites. Garnish with a dash of paprika and a sprig of parsley. I dress mine up with a tiny cocktail shrimp.
To celebrate this time of year, I’m giving away $100 Amazon Gift Card and one of my books. US and Canada only. Winner has three days to claim their prizes by returning my email.