Duke Zeus did most of the cooking, giving us a sampling of what would be served at a gathering of family and friends in Greece.
Marinated pork chops grilling on the barbeque....so good!
Dip these in something called cheese salad or tzaziki and oh my! Cheese salad isn't what you might think. Well, I don't know what you think of when you think of cheese salad, but I expected something other than what it is. Which is: a mixture of feta, olive oil and sweet red pepper all whirled in a food processor or blender. It's a little similar to tzaziki in texture and oh. so. good.
Princess Pooalot was giving directions from on high regarding the turning of the meatballs. And a fine job she did. We simply couldn't have done it without her.
I rounded out the display of cured and fresh meats with a glazed ham. Some at the Manor couldn't imagine Easter without a ham and au gratin potatoes, so we enjoyed a meat-heavy Easter meal to say the least.
One of the nicest things that I contributed to our Easter feast was Strawberry Lemonade. Our Countess de Couv is expecting a Prince or Princess in the fall, and we also had two dashing young knights among our guests, so I wanted to make something yummy that they would enjoy (who knew one was highly allergic to strawberries? Note to self: always ask about pesky things like throat closures, neck swellings and sudden death). Anyhoo, here's the recipe. It's just as gorgeous as it is good. Great picnic fare:
4-6 generous servings
2 c water
1 c sugar
1 1/2 pints fresh or frozen (thawed) strawberries
1 c fresh lemon juice
1 T (or so) lemon zest
Water (still, sparkling or seltzer)
In a medium pan bring the 2 c water and the sugar to a boil. Reduce the heat a little and stir to dissolve the sugar, making a simple syrup. Add the lemon juice and zest. Let cool.
Meanwhile, puree the strawberries in a blender or food processor. I was reminded again yesterday, that if I'm using the blender, do the pureeing in small batches. Methinks you could do larger batches in the food processor, but it was buried in the corner behind various meat courses in various states of preparation.
When the mixture is cool, strain it into a large pitcher and add the pureed strawberries. Chill well in refrigerator. When your ready to serve, pour a couple of ounces (taste test) into a 8 oz glass and fill the rest with water (still, sparkling or seltzer). We used club soda yesterday and it was very good. Garnish with mint. Very refreshing!
Our bar area after things were underway. I show you this because there on the right you can see the pitcher of strawberry lemonade concentrate. Such a gorgeous color, I must say. You can also barely detect a gerbera daisy there behind everything. It's sitting in the O of B-L-O-O-M. I told you that once I figured out the Cricut vinyl cutting capabilities, I'd go a little crazy. The crazy is starting....
I can't neglect mentioning that our day started at church with wonderful worship, baptisms, new faces and old friends. Ken delivered such a great message about whether Christ's death on the cross matters to us today. Does it matter at work, at the store - the places we really live? It makes you think and I'll give you the answer to the question: yes.
We ended our day cracking red eggs in Greek tradition. The object is to choose the champion egg which will be the strongest as you smack it against the ends of the opponent's egg....
Duke Zeus was the champ this year. Once again, I believe. I'm starting to think he has some inside knowledge on how to hold the egg.
Today, I am tired but happy. Easter day was all that I wanted it to be (picture taking failure and silly grinning not withstanding), worship was fulfilling, food was delicious and the folks gathered at the Manor were delightful. And next year we'll have one more around our table. Or two, the jury is still out on that question.