There is nothing like the feeling attendant on the one who, although perhaps he has not scrupulously fulfilled every detail of his Lenten promises, approaches the Easter Morning brunch table and finds this…
and Egg Strada!
And of course some Brut sparkling beverage of one sort or another! In this case a very reasonably priced Don Simon from our local Whole Foods.
I love Easter.
And what about dinner?
In 2015 I wrote,
Easter is a red meat celebration. And what food could be more indicative of Christ’s Resurrection from the dark tomb than Beef Wellington – in which a delicious thick succulent tenderloin is hidden inside a beautiful puff pastry phyllo dough crust baked to a golden brown?
Now two years later, I have to say that my sentiments are no different.
This particular Easter dish is worth waiting a whole forty days for! I don’t know how my wife did it, but the beef was tender and juicy and even able to be cut with the fork.
Scrumptious asparagus and fingerling potatoes. I would not describe myself as a gourmand, but I can think of very few things which I enjoy more than hollandaise sauce on asparagus!
It’s so sad to see how so many in the Church today have laid aside beef Wellington and Asparagus. If only everyone shared your views.
Speaking of which, all the more for us.
Magnificent work, Stephanie! If it is ok by you, for those who fall short of creating such a delicious feast to the eyes, nose and pallet, that we join your feast for Easter 2018, 19, 20…? Resurrexit! God bless you all this Easter!
Mariann, if nothing else works then we will plan at least to sit side by side (for as long as you can stand my jokes!) at the eternal Easter banquet!