Now is the time for Lent. It is a time when we prepare for Easter. It is not a time to yet celebrate Easter. But still, with preparation, some exciting things must take place, such as planning the Easter menu. And as we live in California, spring comes early, and so do my spring decorations.
I’ve laid a floral table runner with beautiful pinks and greens across the mantel and added some more spring touches. A vintage wood stool, a touch of silver, wood pieces from my father’s orchard, a tray from an estate sale, an egg basket I bought when we had chickens.
If there is any day to celebrate it is Easter. Easter is the greatest feast we have in the Catholic Church. So the meal requires due focus. This year my parents are out-of-town. Our company may be smaller but I am delighted to say our parish priest is planning on joining us.
Without further ado…
Grilled zucchini rolls with herbs and cheese
Broiled Lobster Tails
Amazing ingredients demand simple preparation.
Spring green risotto
Lemon Buttermilk Cake With Pistachio Ice Cream
Menu from Easter Past
This is quite the departure from previous Easters. We prepared one my my favorite menus on our first Easter as a married couple. If we acquire more guests, we may borrow from the old.
Sardinian Lamb Kabobs over couscous
Italian Easter Bread
Angel Food Cake