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Thursday, April 24, 2014

 Easter was spectacular. It was all lilac and dogwood and apple blossoms everywhere.
And the weather was gorgeous.

 I brought three different kinds of lilacs to our little local  feast. I had to smile when they served Bloody Marys for Easter Brunch.

 And, of course, in the best locavore tradition, they were composed of fresh frozen tomato pulp from the summer before. Plus a little salt, a little pepper, lemon juice, and some fresh grated horseradish gave it just the right amount of zing.  Oh and then the vodka zing thing too!  And a home canned dill bean to stir it all up.
I think I'm going to make Bloody Mary's my new Easter traditon.

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