04 April 2015

Prepping the Easter Feast

Cindi's menu for this year (mostly courtesy of The Art of Paleo Entertaining):

avocado cream eggs
grapefruit salad
honey-glazed ham
sweet potato souffle
roasted rainbow carrots
garlic red mashed taters
meyer lemon tart (topped with fresh berries)
assorted chocolates

Several cabernets to be served as well.

And when we get home from the Vigil tonight, some homemade crackers and wild-caught sockeye salmon, some aged cheddar by Kerrygold, some brie, and possibly a summer sausaage.

Yes, the fast is almost ended and the Church's "Queen of seasons, bright with the day of splendor, with its royal feast of feasts, comes its joy to render." (LSB 487:3, St. John of Damascus). And THAT feast will make the Easter feast we eat at home pale in comparison. CAN'T WAIT!!!

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