- 1 pre-baked piecrust (a bit of sugar and a bit of vodka make pie dough flaky)
- 1 tablespoon butter
- 1 cup chopped new onions
- 2 cups chopped asparagus
- 1/2 cup crumbled feta cheese
- 4 large eggs
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1/8 teaspoon nutmeg
- 1 tablespoon chopped parsley
- 1/2 cup heavy cream
- Pre cook asparagus briefly. Lightly cook chopped onion in butter. Cool.
- Lightly beat eggs, add cream and mix.
- Combine with rest of ingredients and pour into cooled piecrust.
- Bake in 350 degree oven until knife inserted in center comes out clean. Rest for 10 minutes. Left-overs are good cold.
A little red-haired darling in her new Easter dress, a grandson holding tightly to a big finger. All those plastic eggs filled with money or candy awaited them amongst the tombstones behind the church. It is an annual event that everyone looks forward to. Adults enjoyed donuts, coffee and juice while the little ones had their treasure hunt. I recalled how difficult it was when our children were young and church was early.
Nowadays many of the young mothers have 40 hour jobs and Sunday mornings are their best chance of taking it easy. The children lose, parents lose and us old folks do not get to enjoy the smiling faces of little ones.
We were blessed to have a little one at our family get-together. He is two, wild and bright-eyed. After a morning of romping about he was worn out by noon, managed lunch, crashed, and missed the community egg hunt. Maybe next year.
I was the cook in charge of our holiday meal; there were helpers, thankfully. My sister lives in the south; they are big on desserts. I asked her how many they had. She said, “Two cakes, two pies and fruit.” We had one — a strawberry tart. It was lovely to look at, but not wonderful. The berries were hard and tasteless. I could only dream of those southern strawberries in season now. The ham, basted with maple syrup and pineapple juice, was good. The best thing we had was the asparagus quiche. I had never made the recipe before (a no-no). Our salad maker always comes up with fresh ingredients from the health food store , wonderful little green shoots of this and that. The roasted sweet potatoes were quickly devoured. We had pickled beets next to the deviled eggs. When I was a child the hard boiled eggs were placed in a bowl with the pickled beets and turned a lovely shade of red. My family does not tolerate that. Noodles are a family dinner stand-by. Farm families always had plenty of eggs, but our noodle maker was on spring break, so we did without.
Monday was a day of rest. I was sorry I had given all the chocolate candies away, when, guess what? I received a package from that southern sister. An Easter basket (Longaberger, at that) filled with chocolate. Who could ask for more?