Yes, there was Easter lunch.

It has just NOT been a writing week. After the hustle and bustle of an Easter Sunday that began at 3 a.m., thanks to the AGC waking me up by kicking the wall between our bedrooms, up through sunrise service, breakfast at church, egg hunt, Sunday school, and service, and then Easter dinner, it about zapped me for the entire first half of the week.

And I did not cook. Much. I made myself some potato salad, and an asparagus and sugar snap pea slaw, one day. That was really about it.

Easter dinner was predictably good. I made use of a trick I learned on the food forum regarding deviling eggs. Cook, peel and halve your eggs; make up your filling. Put your empty whites in one zip-lock bag, and your mixed-up yolks in another. Stick both in the fridge, up to a full day before serving.

When you’re just about ready to serve, pull both bags out, arrange your whites, let your filling warm up a little (just roll the bag between your hands) and snip a corner off the bag. Then pipe into the whites. Garnish as you wish, and set them out.

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Authentic? Who knows. But decent curry.

Yes, it’s one of those disparate posts. Deal with it.

The above may well not be, as the recipe contends it is, “Authentic” Thai Massaman curry, but it was good. And it’s entirely doable in the Instant Pot, which is always a recommendation.

The recipe is here. How it was, was, like this. I had some beef “fajita strips” in the freezer, and I was looking for a recipe that would accommodate ’em. Indian’s out. I didn’t want anything European, read conventional, nor did I want, well, fajitas. Thai leapt to the forefront. So I Googled “Thai beef.”

And came up with a plentitude of recipes, including this one, which drew my eye, first because it was Instant Pot-able, and second because the fajita strips, which had been in my way every time I’d looked for something in the freezer in the last two weeks, had suddenly become impossible to find.

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Easter dinner. All the faves. It was good. Seconds were had.

Another wonderful Easter in the books, or almost so, as it’s nearly sundown.

We’ve gorged ourselves on a traditional Easter repast of ham, mac and cheese (because I have carb-loading children, and they require mac and cheese), corn casserole, asparagus, green peas, deviled eggs, rolls, lemon icebox pie, and strawberries.

We’ve hunted eggs at church, with the cutest kids on the face of the planet, led, of course, by my very own, because, well, he’s about the cutest kid on the planet, except for my other two grandkids, with whom he’s tied. Sorry. I calls ’em like I sees ’em. YMMV.

Every girl’s crazy ’bout a sharp dressed man.

I mean, seriously. Are there any cuter kids? I submit there are not.

And the other two, who are right cure, in and of themselves!

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Head start on Easter: Lemon icebox pies.

And why is ham traditional in the South for Easter dinner, anyway?

(Answer: Because it’s about the time of year that traditionally, hams which were from pigs slaughtered in the fall and cured over the winter were ready to eat. And now you know.)

I have commenced Easter dinner cookery. Easter is another one of those “all about tradition” holidays. There is not a lot of room for maneuvering in the Chez Keyboard kitchen when it comes to Easter dinner. One MUST have:

  • Ham. In my case, sliced, pre-cooked but warmed nicely with a glaze, Honey Baked ham, because that’s just damn good ham, and will serve me nicely for ham sandwiches for a good while.
  • Deviled eggs. Because, Easter. Eggs. Et cetera.
  • Green peas. Because they’re springy. I’ve bounced among several preps, and just tend toward the simple: steamed, buttered, tarragon.
  • Asparagus. Because it’s the first local fresh green vegetable you can get. Because it’s wonderful. Because Children A and C, who’ll be partaking of Easter dinner, and I can eat our weight in it. I will either roast it, or wrap it in proscuitto and then roast it. And there will be hollandaise.
  • Corn casserole. Frozen corn from last summer, Jiffy cornbread mix, eggs, sour cream, melted butter. Ain’t nothin’ no better.
  • Mac and cheese. Because the carb-loading children require it.
  • Rolls. Specifically, Ms. Mary Lloyd’s rolls. Because it’s a holiday. Because a leftover roll, split, toasted, and filled with ham, is one of the finest leftovers on the face of the planet.
  • Lemon icebox pie. There is some wiggle room on dessert, but I was in the notion for lemon icebox pie, so that’s what we’re having. Because I made them today.

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Easter perfection

March 27, 2016

What does this Easter dinner lack, to make it perfect?

What does this Easter dinner lack, to make it perfect?

 

Just this. God is a better pastry chef than I'll ever be.

Just this. God is a better pastry chef than I’ll ever be.

Or maybe this. Key lime pie. Take me to the islands.

Or maybe this. Key lime pie. Take me to the islands.

Some years, the stars align to make a perfectly glorious Easter. This was one such year.

Spectacularly gorgeous weather (windows open, breeze blowing, sun shining). Kids all spic and span, shined up and dressed up for church (even if two of them were in Jackson, Miss., with two-thirds of my grandchildren. Bacon, sausage and pancakes for Easter breakfast at church after the early service, and a marvelous Easter dinner that didn’t leave me exhausted, because I did most everything the night before.

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Boston Baked Beans with potato salad and a burger. Worth eating.

Boston Baked Beans with potato salad and a burger. Worth eating.

It’s been a singularly uninteresting week, culinarily. There was Chinese takeout one night. That was decent. There was a salad and soup lunch at Schlotszky’s, and that was OK. There were the cod cakes I made last night, which were meh, as the very best.

Only thing I’ve cooked worth a doggone all week has been Boston Baked Beans in the instant pot last Sunday. Now, THOSE were good.

We’d planned to grill burgers after church. So I made potato salad the night before, took ground beef out of the freezer to thaw, and put a half-pound of dry beans (Rancho Gordo alubia blanco) on to soak before I went to bed.

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Well.

Not certain I’m back on a regular basis, but I’ve actually cooked some here recently, and the itch to record it is growing. Plus, there have been some noteworthy things on the food front. Plus, it’s finally, maybe, sorta-kinda getting to be spring (albeit I had the heat on last night, which may be the first time in recorded history my heat has been on in May, but when it’s 64 degrees in my house before I go to bed, I’m not playing with that stuff.

Plus, I’ve MISSED y’all. (Please feel free to chime in with how much you’ve missed me. Affirmation is a Good Thing.)

So. Assorted cookery, observations, and other stuff.

"Every girl's crazy 'bout..."

“Every girl’s crazy ’bout…”

It was Easter about a week and a half or so ago. We did not do egg hunts, and I did not do Easter baskets, but I did have the sharpest-dressed man (with thanks to ZZ Topp, because THIS girl’s sure crazy about her grandbaby) at church on Sunday morning.

And I cooked Easter dinner.

A holiday-worthy spread, it was.

A holiday-worthy spread, it was.

Nothing very out-of-the-ordinary for Easter dinner, except I took a notion and wrapped the asparagus in proscuitto and roasted it, which was quite excellent. I also bought two pounds of it for four of us adults for Easter dinner, and one of us doesn’t like asparagus. I may have perhaps overshot the mark on that. But it warmed up well.

Actually, Child C prepped the asparags, after I showed her how to snap the stalks and then wrap each spear. This would be Child C, who Does Not Cook. Much. I was kinda proud.

Along with the asparagus, we had Petit Jean Farms’ smoked ham. Good ham. All things considered, I couldn’t say I could make much difference in it and regular PJ ham. I have a fair quantity of it in the freezer, so you’ll see that some this summer. It was fully cooked, but I went ahead and put a mustard and brown sugar glaze on it and put it in the oven long enough to heat through. Sides were corn pudding and mac and cheese and deviled eggs — pretty plain vanilla ones, with mayo and mustard and pickle relish and paprika.

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