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  • Writer's pictureKristin Woodward

Sunday supper: early Easter

Easter Dinner

the travel schedule around here has been insane lately. this time, Spy is off to Richmond this evening for an overnighter to check on family. in the scheme of things, it could be tons worse, but as much as he’s been gone for work the past couple months, it feels like we’re merely ships passing in the night. at any rate, since he won’t be around for real Easter dinner, we did it a day early with all the pomp and circumstance—and probably a lot less stress for me, considering i wasn’t trying to throw this together after a day of bunnies and church and other sundry holiday activities. i even managed to dig up 4 matching white candles to transform my usually autumnal table into a lovely spring setting.

as for the food, i kept it pretty traditional (and got raves!):

  1. Orange Glazed Ham — okay, this is amazing and totally simple. orange and ginger glaze on an already-cooked ham. 1.5 hours in the oven and it’s just delish!

  2. Scalloped Potatoes — another pretty simple recipe. i did the entire thing in the food processor, which meant it didn’t turn out as pretty as in the recipe picture since i had to chop the potatoes into smaller pieces to get them down the chute, but they tasted fantastic! Gruyère makes them just a little different from other recipes.

  3. roasted Brussels sprouts — these were a staple around here all winter. i actually craved them! my own little recipe that i just kind of threw together around Thanksgiving. simply drizzle halved sprouts with olive oil and honey, then sprinkle on salt, pepper and a few shakes of balsamic vinegar and bake at 400 for about 35 minutes.

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