Sunday, April 24, 2011

Easter Around the World

In food anyway.

Happy Easter to everyone who celebrates! In any case happy Spring Sunday.

While multiple family members went to church to sing, or run the media, the kids and I made a lovely mess with Easter Eggs and food coloring. Each year the eggs get more detailed, and the methods more difficult. This year using food coloring was a great success. I'm sure the dye will come off of our hands someday.

After cleaning up the table, and the drips of dye we had dinner. I was extremely proud that I only cooked enough food for 16 people, versus my standard 24, and I DID NOT make 8 side dishes this year, simply 2 salads. Each meal I make, I kind of run a theme. This year, we had food from all around the world - though it was tied together through ingredients and tasted delicious together too. We had Teriyaki Salmon, Hawaiian glazed ham (for the sake of tradition), American potato salad (old family recipe), baked salmon (for the unadventurous fish eater), English Pea salad, Pineapple salsa, Scottish scones, and New York Cheesecake. The cheesecake was sugar free and lower calorie and a big success, which is great as it was the first time I've ever made cheesecake (yes, I always try new recipes on holidays - doesn't everyone?) I made a blackberry topping, and a pecan caramel topping, for people to choose from. Yum!

Now I am sitting here spinning cormo while watching a Pictionary death match. The guys are playing Rock Band. I love laid back holidays at home.

1 comment:

  1. Oohhh, what beautiful colored eggs! Isn't it a shame that they have to be destroyed to make egg salad?! I've always had in mind to create a craft out of the shells, like a mosaic tile piece. Haven't gotten there yet! Your dinner sounds fantastic. Glad you had a happy, relaxing day!