Easter Bunnies and Easter Plans

Easter is this Sunday and I've some great things planned for my family and me.

Spring is hands down my favorite time of year. When Christian was little I'd do a jelly bean trail from his bed to the dining room table where the Easter Bunny had set up breakfast and our baskets. He still comments on how special these touches were.

 


















This year I'm preparing a half ham shank (I'm a vegetarian and this is tough for me), asparagus with home made mayonnaise, fresh fruit, home made Focaccia, an eggplant, red bell pepper strata, deviled eggs, and banana cream pie. All recipes are ones I've developed over the years.

We have a hike and picnic planned, some rousing games of singles tennis, and an afternoon of wine tasting in nearby wine country. David (my husband), my mom, Christian and Alexa will be here Friday.

I'm still doing baskets for everyone but now I buy dark chocolate instead of milk chocolate. I still decorate with my ever growing Easter collection. This year I added to it with a darling "egg" salt and pepper shakers set. They have litte yellow chicken feet.

Here is a song I learned as a child and taught my son, nieces and nephews:

Maresy dotes and does edoats and little lambs eadivy. A kiddle eadivy too, wouldn't you? A kiddle eadivy too, wouldn't you.

If the words sound queer, or funny to your ear, just a little bit jumbled and jivied. Sing "Mares eat oats. And does eat oats. And little lambs eat ivy...

Oh Maresy dotes and does edoats and little lambs eadivy. A kiddle eadivy too, wouldn't you? A kiddle eadivy too, wouldn't you.

A song my sweet grandmother taught us when we were little. I passed this one down also:

Grasshopper Green is the funniest chap, lives by the best of fare. Bright little trousers, jacket and cap. This is his summer ware.

Down to the meadow he likes to roam, playing away in the sun.

It's hoppity skippity, high and low. Summer's the time for fun.

Happy Easter, and Happy Spring!

Fresh Cut Manzanita in Rustic Baskets

On Sunday my husband David and I went out into the woods and cut manzanita. I have a beautiful seven foot tall antique wood cabinet that I use to house books and my stereo equipment. It was hard figuring out what to put on top of it, then I came up with this trio of oversized woven baskets filled with greenery.

It was a messy job but it looks so nice now that it's done. Riley assisted with clean up. Not.

Manzanita, I've been told, causes allergic reactions in some people so use caution.

Fab Design Library plus... My Fave Posole Recipe

My design library is filling up again with new fabric and trim books. I spent a few hours last week reorganizing it.  The case is an old standby from IKEA which works perfectly with fabric books. Everything is easy to find now, sorted by fabric types such as upholstery, windows and bedding, sheers and trims.

I made the most delicious vegetarian Posole this weekend. What I love about this type of dish is that my husband David never complains about the lack of meat. Here is the recipe which I adapted from an old Santa Ynez California cafe from a good friend and restaurant owner.

Vegetarian Posole

32 oz. Pacific Vegetable Broth (no additives, just food ingredients)
1 med. yellow onion
2 T. olive oil
6 to 7 garlic cloves, chopped fine
3 T. cornstarch mixed with a little water till thin
2 T. mild chili powder
1 lg. red bell pepper
2 T. cumin
2 t. Mexican oregano (Mexican oregano is very different from the more common oregano)
2 16 oz. cans of Mexican hominy (rinsed)
1/2 t. chipotle paste
salt and pepper to taste
extra olive oil

Saute onion in 2 T. olive oil until translucent. Add garlic and bell pepper. Stir occasionally till soft. Add herbs and spices. Add broth and hominy. Simmer another 10 minutes. Season with s and p.

Garnishes: finely chopped radishes, grated sharp cheddar cheese or Cojita, sliced green cabbage, lime juice, avocado.