Now, this is just me. Usually, it comes down to less than seven days before the holiday and I pull another one out of my… Hat. This Easter will be different. Due to changed circumstances, I am pretty sure I know what we are doing this year. Already.
What in the world?
I am celebrating that baskets are filled. There will be no last minute sneaks to the “five and dime” this year. There will be no dramatizing over wardrobe(maybe shoes, but not overall). Naturally, there will be some hair stuff, in order to avoid a repeat of this…
We have people coming for lunch. This is where blogging lays a bit of the guilt trip on me. I feel like I have to refinish all the furniture, make a tree with pastel colored leaves with favors hanging, and decorate cupcakes, hold a community Egg Hunt in my yard, take pictures, enter them in contests and…
I am not in that league. My grandmother made the same menu for Thanksgiving for the first 30 years of my life, then my Aunt took over. I can make it and my girls are beginning to help. We don’t innovate. Tradition is really about repetition, isn’t it? I mean wanting to repeat it because it says, “Home,” or “Family,” or “Holiday”, to you. Right?
As you have probably guessed, where I come from, Easter = Ham (like Jesus would have eaten that), but the rest is a blank canvas. The only other thing I know for sure is this:
1 c. Mayonnaise
or Miracle Whip
¼ c. sugar
4 t. vinegar
½ t. dill weed
½ t. salt
4 medium cucumbers, peeled and thinly sliced
3 green onions, chopped
In a large bowl, combine mayonnaise, sugar, vinegar, dill, and salt if desired; mix well. Add cucumbers and green onions; toss. Cover and chill at least 1 hour. Yield: 8 servings.
Oh…and there will be unsweet tea.
What is good for Passover or Easter at your house?