... we are hunting for rabbits! Happy Easter.
Here are 5 chance facts about me, rabbits and Easter:
1) My oldest dog is named Haasenpfeffer. In German that means "Rabbit Stew."
2) As a child, my friend's mom used to use the phrase "quick, quick like a bunny" when she wanted Kristen and I to hurry along. I still use this today. Sometimes, I get strange looks at work.
3) A kid in 4th grade brought in rabbit bones to look at. He said it was for science. Mrs. Fraley (the teacher) was not impressed.
4) Back to the dogs. My boys used to love to chase the bunnies at Woodland Park. There are no more bunnies for them to chase. Thank you hippies.
5) Lapin is rabbit in French. Pâques is Easter in French.
I love bunnies and I love France. A few people have asked why I love France so much. I don't know - memories of great times in Paris, Nice, Chamonix? Watching Amelie one too many times? Or maybe it is how good the Parisians are to their dogs? I gotta love any city that will sit a pooch at a table in a 5-star restaurant. I can't even get Zeuggie into The Attic.
For this years Easter dinner, I opted for a feast devoted to France.
Decor:
- For France, the Eiffel Tower. A Marshall's $5.99 find.
- For Easter, Stargazer Lilies. One of my faves.Instead of a large bouquet, I opt'd for small glasses with blossoms closers to the table.
- A green table cloth - said fresh and spring!
Menu:
- Baguette
- Salade verte a la vinaigrette aux noix et echalotes (Salad with Walnut Shallot Vinaigrette)
- Daube d'agneau printanier au champange et aux fevres (Spring Lamb Daube with Champange and Fava Beans)
- Gallette des Pommes (Apple Gallette)
Since I had limited time, I wanted to put my focus on the lamb. Baguette was from the local bakery, salad green from a bag and in a move that would for sure get me kicked off Top Chef, I used puff pastry for the gallette.
Spring Lamb Daube
* Ingredients *
4 tablespoons butter
1 tablespoon peanut oil
3 pounds lamb shoulder, cubed
2 cloves garlic, shooped
2 cups Champagne
12 small, red potatoes
1 14.5 ounce can beef broth
4 small turnips, peeled quarted
12 ounces baby carrots
3 cups fresh or frozen lima beans
2 tablespoons flour
2 1/2 tablespoons minced fresh tarragon
* Instructions *
1. Heat 2 tablespoons and peanut oil in Dutch oven. Brown lamb with garlic for 5 minutes.
2. Add Champagne. Braise for 60 minutes
3. Add potatoes and beef broth. Simmer for 30 minutes.
4. Add turnips and carrots. Cook for 15 minutes.
5. Add lima beans. Cook for 15 minutes.
6. Stir in flour. Cook for 10 minutes.
7. Sprinkle with fresh tarragon.
My first play in high school was called "The Egg and I." I played Joanie - the boy-crazy younger sister of a family that moves to an egg farm on Olympic Peninsula in Washington. Recently, on a way home from a great visit to Port Townsend, I saw that there is even a road called "Egg and I Lane" off of Highway 20. It made me smile and brought back a memory or two.
My role as Joanie led to an illustrious high school drama career as a character actor. I never played a leading lady - just the odd ball, goof with a funny accent stage left. When I was a awarded "most dramatic" of my senior class, I was shocked. First of all, I didn't think that anyone knew my name in high school. Secondly, should an award really go to a girl with ripped jean shorts, 16-eye Doc Martens and a slight shade of violet in her hair?
Although I have grown up a bit now, I still appreciate the brilliant, lovely egg. No better time to celebrate the egg than Easter. The Easter egg represents the renewal and abundance that spring brings. For my celebration of eggs, I adapted 3 ideas from one of my faves - Martha. Often, making a idea your own sometimes can be as gratifying as the original idea.
My goal for this craft was to end up with decoration for a centerpiece or something a little larger for my sideboard. The foundation of my idea stated with The Willow Tree. I used an ice bucket as a vase. Floral foam held the willow branches purchased from my local market.
Eggs Adorned with Paper Cut-Outs and Marbleized Eggs created the ornaments. I chose a blue and white theme to match the colors of my living room. I used white paper cut-out flowers decorated with fine prism glitter for the solid eggs.
While the instructions for each of these crafts are on the MS website, I can provide you some tips and tricks that I learned along the way...
1) Get an egg blower. I don't know anyone that has enough lung capacity to empty 24 eggs. An egg blower can empty one in about 30 seconds. Just be prepared for the instructions in German.
2) Marbleize eggs last. I tried to dye the solid and marbleized eggs at once. Mistake. The oil use in marbleizing gets everywhere.
3) Glue ribbon perpendicular. Like Christmas ornaments the eggs like to turn inward. Gluing the ribbon at the top of the egg perpendicular to the design you would like to showcase can help minimize this.
Happy egg-dyeing everyone!
Spring Lamb Daube 
