Gingham and Giggles

It's almost time to start planning the Easter menu. Which also happens to be my favorite holiday (it has something to do with the whimsy of it all and the basket of chocolate..). There's just something about spring and Easter that renews the soul and really puts a start to the year. The seasonal chill is wearing off, the sun warms the shoulders, birds are chirping and the blades of grass are aromatic. Gingham and giggles.



Miss Everly - Watch and Wait
Photo: Jessie Sarrazin

Easter is the one holiday where it's not the food that stands out to me (a rare occurrence..) it's the childhood memories and allure of the day. The spring dress, looking for where the Easter bunny may have left a basket for me, searching for the dozens of eggs carefully colored the day before. And somehow at my grandparents' house, the searching never ended as the Easter bunny had a pretty good assistant in my grandpa, who found it to be equally exciting to re-hide the eggs as my sister and I were searching for them. It's quite possible that he had as much fun as we did.

When the Easter eggs are hunted, the bunny in the basket is missing his ears and the white Mary Jane's are scuffed with dirt, may it be time to gather around the table, enjoy each others company and breathe in the simplicity of life.

Orange Glistened Asparagus

1 bunch fresh asparagus, trimmed

3 garlic cloves, minced

2 tablespoons olive oil

1/2 teaspoon grated orange peel
Salt and freshly ground pepper to taste
Toasted sliced almonds and shaved Parmesan cheese

Place asparagus in a large skillet and cover with water. Bring to a boil. Cover and cook for 3 minutes. Drain and remove from pan. In the same skillet, cook the garlic in oil over medium heat for 1 minute. Increase heat to medium-high and return asparagus to the pan; saute until tender. Add orange zest and toss.
   Remove to a serving plate and sprinkle with salt and pepper. Garnish with almonds and cheese. Serves: 4-6