Hi everyone.  You probably won’t hear from me on Friday, so I’m posting mid-week.

  • I’ve spent time working on my new bullet journal, preparing it for the next few months starting Easter Sunday – April 1st.
  • I’ve finished the first fingerless mitt and am about the start the second one.
  • My friend came back from the other city in time to help her daughter at the craft and bake sale Saturday.  I think they had a good time and made some money.  Time will tell if they do it again.
  • I finished reading “Six Hours One Friday” by Max Lucado.

It’s a busy rest of the week and weekend ahead.  We have company coming for Easter.  We have five at the dinner table Saturday evening and ten for an Easter buffet Sunday evening.

Our company is of Ukrainian heritage, so there will be a lot of Ukrainian food.  I hear we will be making perogies (pyrohy) Saturday afternoon. There will also be a traditional Ukrainian Easter basket. Plus some Baked Cottage Cheese.  Company is also bringing fiddleheads and asparagus!!!  We are going to dine well.

As Hubby is of Danish descent we will also make a nod to Danish tradition by having a salmon dish with rodgrod (a raspberry jello/pudding) for dessert on Saturday evening.  And, as some of our guests are Chinese and some Korean, we will incorporate whatever they bring to the feast as well.  I’ve tried to make sure there are some familiar food items available for them.  So it’s roast pork, broccoli, and sweet potatoes.  Everything else will be new I think.

I’ve had a request for my cinnamon buns for Sunday morning breakfast, but need to wait for company to arrive with some frozen pumpkin puree Saturday morning to make them.

Hubby and I spent today finishing packing some boxes that were in the living room, and rearranging things to make room for ten people to sit.  Just general tidying up.  We brought our round drop leaf table and chairs upstairs to help hold the desserts or drinks.  We’ll have to see how it works out.

I’ve packed my iron and sold my ironing board, so the tablecloth will be a bit bedraggled and in need of an ironing job.  But it will be covered with food anyways, so hopefully no one will notice.

This week I have to bake bread yet, and bake a carrot cake birthday cake with cream cheese frosting.  We are celebrating three March birthdays on Sunday too.

Plus there’s the usual Easter services to partake in.  It’s going to be an interesting holiday!

Easter Menus…company arrives before noon Saturday…

Saturday Lunch: leftovers from the previous night and fresh cinnamon buns
Saturday Supper: Salad, asparagus, salmon custard, perogies (pyrohy), brown and wild rice, rodgrod (a raspberry pudding made with cornstarch) and whipping cream.
Sunday Breakfast: Cinnamon buns and fruit.  This is open to adjustment if we feel the need.
Sunday Lunch: contents of the Ukrainian Easter basket – cottage cheese, kobasa (Ukranian sausage), krysanky (dyed hard boiled eggs), beet and horseradish relish (or horseradish), green onions, babka (a bread), paska (another bread), parsley, butter, and any other Ukrainian meat products company can find to bring.
Sunday Supper: Salad, roast pork, sweet potatoes, broccoli, fiddleheads, sauerkraut, baked cottage cheese, perogies (pyrohy), carrot cake with cream cheese frosting, and ice-cream.

 

%d bloggers like this: