RESURRECTION LUNCHEON II
Yet a little while, and the world seeth me no more; but ye see me: because I live, ye shall live also.—John 14:19
I sort of collapsed into Easter weekend. It followed a week that could be summed up by the fact that I went to work with the nails of one hand polished. I never did get around to polishing the others before I had to redo what there was {or ever had been} of a manicure.
The long weekend was a godsend, as was a sister who did the Easter grocery shopping without me. {Thank you, Coralie!} Having caught up on my to-do list Good Friday, I started into the housecleaning and cooking Saturday morning—accompanied by some of the most beautiful music in the world.
I settled sweet-smelling beeswax candles in shining brass, while the house rang with the voice of Philippe Jaroussky. I softened pale-green ribbons of leek in butter for the fish sauce, while I hummed along to Baroque music conducted by Jordi Savall. I chopped fresh rosemary and garlic while I contemplated the Via Crucis with Barbara Furtuna. I was so engrossed by L’Arpeggetia that I managed to confuse the bottle of dried oregano with the black pepper. {A quick rinse save our Easter potatoes!}
My favorite part of the delectable spring menu was its practicality, as I could prepare everything beforehand, short of baking the potatoes and salmon. These I slipped into the oven soon after Sunday services, before I ran out to gather palm fronds for the table.
These were all new recipes for me, and they were not only easy to make but delicious{particularly that salmon}.
I think I need to finally accept artichoke as my kitchen nemesis, however. I don’t know if the artichokes were too old, or if I hadn’t boiled them long enough, but they... defied all chewing. The basil mayonnaise would make an awesome dip for potato chips, though!
red wine
sparkling apple-peach cider
spring salad with
nasturtium flowers
almond-encrusted salmon fillet
dried black mission figs with
ricotta cheese and orange-blossom honey
• luncheon for Resurrection Sunday 2014 •
April 22, 2014