[Pesto Man]

Does anyone have aany special dinner plans other than the ocassional candy egg of Chocolate Bunny? We will be dining on the the real thing, not a chocolate replica, yes, I am eating the Easter Bunny

As we speak Pierre Lampin a.k.a. fluffie is enjoying a bath of olive oil garlic, lemon juice and herbs. He will then be placed over a bed of hot coals and stay there until golden, brown , and delicious!!! He will then be consumed along with some grilled fennell. beets, and asparagus bundles wrapped in ham. an Itallian Strawberry ice will follow.

Whatever your menu, I wish you a good meal and a Happy day!
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I would like a gin martini, straight up, olives on the side, as dry as my wit, as clean as my conscience.
and... as cold as my heart!!!!

[Rainey]

Yum! how I wish I could join you. I love rabbit but no one else in my family does. Apart from that, it's lovely to hear that you're in a celebratory mood in your part of the world.

Happy Easter to you and everyone else who's celebrating it. I hope Passover is moving and affirming for everyone who celebrates it. And there may be other holidays at this time of year that I'm not aware of.

Happiness and Peace to all!!!
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God writes a lot of comedy... the trouble is, he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor

[Sarape]

I did my Easter weekend listening to two of the Bach Passions -- St. John and St. Matthew, and consuming my regular diet of cornmeal gruel.

I'm still amazed that Bach wrote such wonderful music back in the 1720's.
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' She says, 'I am the glamorous type.' I said, 'So what?'

[Susan in Italy]

I just got back from an early Greek Easter celebration. I think the actual date is next Sunday. We spiked a whole lamb with garlic, spread it with oregano, salt and pepper and then the next day, we roasted it on a spit for 6 hours. Everybody took turns turning. It was delectable. The Saturday preparation is on my blog now and the Sunday cooking will appear tomorrow. Kali Paska!

[FoodSciGeek]

I didn't go as all out as usual... but I only had two guests.

They brought some nice bread, olives, hummus etc. for an appetizer.

I started with a salad of mixed baby greens topped with articokes, olives, cucumber, tomato, onion and chevre in a light dressing. Then roasted a ham, which I served with a homemade mustard and tarragon sauce, roasted asparagus with fresh ground pepper and coarse salt. For starch, I made scalloped potatoes with gorgonzola cheese.

By the time we made it through the main course, no one had room for dessert, so I took it in to work Monday. It was Villacollinette's wonder flourless chocolate cake, which I served with strawberries and a balsamic vinegar reduction.

How did the Easter bunny turn out Pestoman?
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Approach love and cooking with reckless abandon. - The Dalai Lama