Easter arrives early this year in the month of March. The daffodils are exploding to celebrate the arrival of the season.
Many people serve a baked ham for Easter dinner. You can get an easy-to-make recipe from Tricia Yearwood that she shared recently on an episode of her show Tricia’s Southern Kitchen. Read about it in my post at Parade from this week.
Asparagus has arrived at the farmers’ markets and you can get inspired to make some for Easter dinner and other side dishes in my post about side dishes in another post at Parade. There are recipe ideas for a bread pudding with chives and a cheese rosti that uses sharp cheddar cheese.
You can also get some ideas for after the meal with some sophisticated cupcake variations that the whole family can enjoy in another post from Parade that appeared on the site this week.
We will have an early Easter egg hunt and sit down to a brunch of Eggs Benedict with Hollandaise sauce, grilled asparagus, hash potatoes, and a sparkling punch with bright yellow slices of lemon.
The table next to the reading chair in the den is filled with garden catalogues that arrive the entire month of March. Reading through them brings thoughts about the upcoming growing season.
The herbs will slowly return in the garden and all the buds on the hydrangeas are the promise of future puffy blooms. Remember to never underestimate the power of a single bloom of any flower in a glass.
This hyacinth for the Easter dinner table welcomes with the perfume from the flowers as soon as you walk through the front door.