I have totally missed the Easter boat. And that is OK. I haven’t missed it in real life non-blogging terms…but when it comes to the world of food blogs. I missed the boat. I missed the shuttle to the dock to meet the boat. I missed the cab ride to the shuttle to catch the boat. And I overslept. And guess what, that is OK. It isn’t the first. Won’t be the last.
I so wanted to make little Easter egg shaped cakes that my grandma would always make – with pale green, yellow, and pink frosting making little dainty doodle-lee-dos …frosting that I still fall short of mastering even though she was using nothing other than the same three or four ingredients I use today in my own kitchen. Just a simple, no brainer buttercream. Powdered sugar, butter, vanilla, salt, and dairy. She never was a baker with something up her sleeve…she made the basics taste so memorable.
So, maybe in a few weeks I will pull out the egg cake molds and bake cake eggs. For Mother’s Day. Totally appropriate.
Late for Easter, but right on time for a quick spring recipe round-up. Hopefully these dishes will help you ease on into spring and enjoy the warmer temps and longer days and here is to hopping I get my act together next year.
Asparagus and Shrimp Stir Fry w/ Farro
BLT Salad with Avocado Vinaigrette
Roasted Vegetable and Caramelized Onion Farro Salad
And what is spring without…