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We have such a day planned! I spent Holy Saturday in a delicious frenzy putting into motion plans that had been swimming in my mind for months. Early this year I made bunting using a stained thrift-store crocheted table cloth, cut into triangles and sewn by machine to two-inch baby pink grosgrain ribbon. I made two, one for the fireplace mantle and one for the bay window behind our dining table.

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I went to the garage and carried in the dusty box of Easter decorations. Inside I found a mess or artificial flowers, some ceramic Pottery Barn rabbits and bird’s nests, lots of bird’s nests!

Inspired by Pinterest and Pottery Barn I used the longer flowers to create a wreath around the dining table chandelier.

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I placed our newly-made table cloth (courtesy of my mother’s surging machine and dedication to making endless supplies of table clothes and napkins for everyone she knows), and covered the seam with a table runner bought on a whim in my first year of marriage. My father supplied disks of almond wood from his orchard and the flowers came from Kelley Flower Farm in Modesto. With this plan it came together quickly and beautifully.

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After decorating the house, we decorated Easter baskets using ribbon, hot glue and artificial flowers from the dollar store. They call the shots, I stick and glue. The children set them out at night and find them filled in the morning.

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I anticipate the kids will wake, discover the Easter Baskets and ravage the poor things. Bowls of cereal will await the hunter-gatherers. Then we’ll head to mass and return for egg hunting. To eat, we’ll start with Easter Brunch at our house.

Brunch Menu

Cucumber and tomato salad

Berry citrus Fruit Salad

Breakfast strata

Italian Easter bread

Raspberry Sorbet

After naps we’ll move to my parents house, where my introverted husband will prepare dinner.

Dinner Menu

Deviled eggs

Carrot Ginger soup

Roasted Green beans with caramelized pecans

Rack of Lamb with pomogranete and fennel glaze served with St. Francis Cabernet Sauvignon

Farmer’s Market Strawberries and three-year aged cheese

Crème Brulee