We didn't have Easter lilies at our house this year, but we did have our first bloom. We've (read: David) been tending to a host of plants and flowers all winter in our sunroom (which doesn't get direct sunlight, but whatever...). This past week we started to see the first signs of flowers and on Easter morning we woke up to see this...
We also hosted our annual seafood Easter dinner yesterday. This means I went to the store and bought most of the food and helped assemble a couple of side dishes. David designed the menu and made everything else. It was a delightful way to celebrate the resurrection. Our six course meal consisted of:
Toasted baguettes with either curry eggplant or diced mushrooms and fresh cream.
Coconut milk soup with white spices (garlic, ginger, white pepper etc.) with mushrooms, shrimp and truffle oil.
Spring greens with blanched asparagus, orange slices, crasins, and a molasses-based dressing.
Panko and walnut breaded tilapia with a sour cream mustard sauce, served with Israeli couscous and mushrooms and brocholli.
Cheese plate with chocolate, pears, pineapple, and two cheeses.
Ice-cream with either (or both) hot fudge sauce or Kalua.