Easter 2012

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And I’m back after the Holy Week silence! Happy Eastertide! We had so much to celebrate this Easter: the Resurrection of Our Lord, my older brother’s confirmation, Lucy’s first Easter, dear family and friends. This is Lucy’s sweet Easter dress:

The Easter Vigil was three hours long and the little lamb slept through almost all of it. Is it just me or is she looking more gingery? I would love it so much if she has red hair. And I really think her grey-blue eyes are here to stay!

Lucy and Oompa at Easter dinner. We had a full house! 19 folks!

THE HAM! I’ve mentioned that we bought an organic, local pig with our friend Kaitlin and Ted. The menfolk successfully butchered it leaving us with a freezer full of pork. Daniel brined the ham in a molasses and coffee porter (his homebrew) brine. Oh. My. Yes. Turns out real ham isn’t pink! It’s the color of pork chops. The nasty nitrates (nitrites? I always get them confused) that are added. Eew. Just a little fun fact about our nasty food industry.

All the different kinds of lettuce Daniel has been growing in our garden! So pretty in a big Easter Sunday salad!

Daniel sweet sister brought deviled eggs. Yum. Guests brought so many delicious side dishes.

I made coconut macaroons. The first batch was covered in chocolate. The second batch of chocolate underwent a tempering disaster at my hands. I made them because the only ingredients are honey, egg whites, coconut, and vanilla and almond extract so my gluten-free, dairy-free, sugar-free little boy could eat them. But then his eyes swelled up and eczema went crazy so he might be allergic to coconut. Food allergy fail. More on that later.

Weather was gorgeous so we ate outside (it’s a good thing because we wouldn’t have all fit in the house).

I hope you had a wonderful Easter Sunday!

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Comments

  1. jensamom23 says

    What a beautiful day you had filled with family. I discovered ham wasn’t pink a couple years ago…scary, frankly. Thanks for sharing your Easter with us.

  2. Emilee says

    Ham is pink when it is smoked, think bacon or bbq ribs. It’s due to a reaction of the smoke with the meat. Fresh ham has a nice normal pork color, because it hasn’t undergone this reaction.

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