ladies who easter brunch

I use the term "ladies" loosely here. Particularly (and singularly) when referring to myself. You see, when the barometer abruptly hits 79 degrees Fahrenheit--albeit welcomed with arms wide open--and your oven is cranked up to 550 degrees Fahrenheit and you're buzzing around your apartment and you're joined by five other human beings who are also buzzing around your apartment, things tend to get...hot. And not in a Girls Gone Wild type of way. I assure you. Although, clothing was admittedly removed. By yours truly. More than once.

Three times. I had to make a costume change three times over the course of one Easter Brunch. Why, you ask? Again. Things got HOT.

Even with the AC coursing an arctic chill on full blast, the lack of air circulation throughout my apartment failed to deliver any relief for my glistening--no, dewy--guests and me. So after a round of Kir Royales, we poured generous glasses of ice, cold Puerto Ricans (a light beer-based mimosa. don't ask. just try.) and kept 'em coming. What? Something had to cool Mama off.

And then we ate. And ate. And ate some more. Discomfort ensued. And then a round of Apples to Apples. And then? Well, then we ate again.

Happy Easter, "Ladies" and Gents!

[kir royales to toast the man]

[the handsome, albeit massive, spread]

[smoked salmon pizza with dilled sour cream and red onion]

[pizza with parmesan béchamel, sautéed mushrooms, spring onion, and egg]

[naughty, naughty, naughty things]

[a crème brulée donut that will make you--amongst many other things--blush]

an easter feast on easter...saturday

According to this non-denominational crowd, celebrating Easter on Saturday this year proved to be an exceedingly genius idea. Easter on Saturday means more friends are available to gather and Sunday was reserved for nothing but relaxation in the glorious sunshine and puttering around the house. I can't tell you how many times I heard, "This was the best idea ever" over the course of the weekend. But alas, a good idea indeed.

Saturday morning involved slicing fennel, onions, and potatoes and grating a whole lot of Comte cheese (in lieu of Gruyère) for the infamous Potato-Fennel Gratin. The dish that not only gets "ooh's" and "aah's" but makes people contemplate whether or not they want another serving of gratin for dessert instead of the Russian Cream. And while this gratin is out-of-this-world fantastic, I can answer that question for your quite easily. Put down the extra serving of potatoes. And get ready for that Russian Cream.

Marinade/Wet Rub for the Boneless Leg of Lamb: garlic, rosemary, olive oil, lots of salt, and pepper.

Lamb grilling away.

Grilled Asparagus finished with a drizzle of Black Truffle Oil.

Popping the Castellar Cava (a spectacular Spanish Sparkling Rosé)

Sliced Grilled Leg of Lamb with Balsamic Reduction Drizzle

Russian Cream with Berries.

I've said it many times before and I'll say it again, the Easter Feast (especially when served on a Saturday) is one of my favorite meals of the year. The combination of textures and flavors and the whole Spring forward attitude is one that I can so get down with year, after year, after year. I hope your's was equally as lovely and delcious. And if you took my advice and whipped up the Potato-Fennel Gratin too, well, I don't doubt for one second that it was.

happy easter

Just a few lovely Easter egg shots for you all. As a disclaimer, most sadly, using red cabbage to naturally dye eggs, does not, in fact, work (although it will turn your water a brilliant shade of deep, dark blue, your eggs, however, will remain an unphased shade of white). The charming little eggplant colored eggs found below are brought to you by the colors red and blue food dye. Oh well. It's the thought that counts, right?






My friend Meghan had the brilliant idea of posting these pictures followed by a recipe for my favorite egg salad. Genius, no? Since I guarantee the majority of you have more than a couple of brilliantly colored hard boiled eggs peeking out in your fridge. This recipe can be halved, doubled, tripled, whatever to accommodate you.

The Best Egg Salad (Ever)

4 hard boiled eggs, peeled and cut into medium-large chunks
4 scallions sliced into rounds, greens and whites
2-3 ribs of celery finely diced
2 heaping spoonfuls of mayonnaise (Hellman's only, please)
1 tsp. dijon mustard
salt and pepper to taste

Combine all of the ingredients in a medium-sized bowl and gently stir to combine. Taste for seasoning. Serve on well-toasted pieces of country bread or ciabatta as open-faced sandwiches. Garnishing with a sprig of dill would be a lovely addition (if you've got it).