EASTER 2016

Easter Sunday! 

And it turned out to be a lovely day, pretty rare for this early in the spring. 

While all the Episcopalians were out celebrating their most holy of holy of holies, 

I was getting lunch ready

PRE GAME

• deviled eggs
• little rabbit crackers
• Ina's smoked salmon spread
• okra pickles
• brie with onion maple jam

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.

If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon

Spring has sprung.

Koda, bff Smithwicks and tiny vistor dog

I was running late, shock -

luckily I had plenty of snacks

I put the drinks outside on the deck

carrots and bunnies