Do you know what happens mere moments after the Easter Bunny silently scampers away from the scene of the crime? When mom and dad survey the scene of multi-colored egg bombs that litter the yard?
The elephant in the room appears and asks, “How much egg salad are we going to have to eat this year?”
Easter is funny that way. Traditional always, with flavors like ham, carrots and scalloped potatoes. Scalloped potatoes are a flavor in my book. And of course there’s a spring berry something for dessert.
And eggs. Let us not ignore the eggs.
I for one take my egg salad very, very seriously, and very, very happily. But sometimes you just have to throw your hands in the air and let the world know that enough is simply enough with the egg salad.
That’s when it’s time to double down and try something new. Like biscuits and eggs. Still a sandwich, but different enough.
Glazing. Usually reserved for doughnuts, bone-in hams and the special technique my husband uses to make old and tired 1980’s honey oak cabinets magically transform into bright and white brand spakin’ new kitchen cubpoards. He’s a staining magician, that guy.
But today ‘da glaze is saved for ‘da carrots. Ta-’da.
It’s time for Easter eats and you probably have all of your main dish ingredients scribbled on the back of an envelope ready to push into the dark corners of your purse so that when you get to the store you get to frantically dig for the dang piece of paper. That’s just one of the reasons I use this shopping list app, so I don’t go stark raving maniac in the vegetable aisle.
Carrots are the quintessential Easter side dish addition. You can thank Peter and Bugs for that one. But, let’s get real. They’re expected, trite and too often B-O-R-I-N-G.
Not this time folks.
A simple—aka light—glaze of honey and butter sweetens up the orange little jewels. Tarragon and orange zest gives them the ying and yang of earthy licorice and fresh citrus in each bite. Kosher salt, just like with everything else, brings out all of the flavors and melds them together.
It’s a simple recipe. And for any entertaining cook, that’s the recipe for deliciousness.
Brunch is too often reserved for occasions rather than any regular day of the week. Baby and wedding showers. Once in a while get togethers with friends. Springtime holidays that celebrate eggs and moms in sincere appreciation.
Most often brunches are thought of as a party. A gathering of many rather than just a few. Or even of just two. But this party dish is good any day of the week, and perfect for celebrating with a party of deux.
For the past few celebrations of Easters we’ve been out of town, doing our own version of celebrating in the midst of ringing slot machines, pools and palm trees and a smoragasbord of buffet options that would put any competitive eater’s aspirations at winning a championship to shame.
Can I tell you how lucky I am to have a job where I get to share the things I dig, things I really like and I think you’ll like too?
I’ve always been one to share. Over-share? Possibly. Over-instruct? Pretty much a sure thing. But it’s all with heart, and with the best intention of hopefully providing a short cut to discovering something you might really enjoy.
You just don’t know about “it” yet.
I’m going to stick with calling “it” sharing, rather than being called bossy, because I think this debate will rage on for a while. And I think you probably know which side of the aisle I’m on. Me and my girl Beyoncé, we see eye to eye.
Because I like to share, and because many of you ask, here is this month’s list of 5 food blogs I’m following now. Some might be more well known, some could be flying under the radar. Either way, they’re spots on the web you don’t want to miss.