Well here it is Easter Sunday. As I said in an earlier post, we’re not a religious family but while our boys were growning up we always had a little something for them at Easter, after all, the other kids in the neighbourhood were showing off their new bobbles. When they were very young, we often went to great lengths, using baby powder to make bunny foot prints across the floor, cutting out and affixing bunny ears to our heads, etc, and of course, we hid chocolate eggs. We did this for years and years until one day as I was telling one of my boys he was “getting warmer”, I glanced up at him. He was in his boxers, with a three day old stubble of beard, a cigarette hanging out of his mouth, scratching his crotch. I realised that perhaps we had carried this little tradition on a little too long.
Anyway, we do still try and have a lovely dinner and if the boys and their wives are in town they come and share it with us. No more hidden eggs but a nice ham (except for my youngest and his wife they’re vegetarian), scalloped potatoes (recipe available in an earlier post) and mustard carrots, I think the boys like these more than chocolate eggs now, they ask for them at every holiday meal. They’re a cinch to make, here’s the recipe:
Mustard Carrots for 4
3 cups of baby carrots, or 4 med. carrots cut into coins
1/4 cup butter
1/4 cup yellow mustard
1/4 cup brown sugar
chopped flat leaf parsley for garnish
In a saucepan cover carrots with water and cook over high heat until tender, drain. In a microwavable dish ( I use a pyrex measuring cup), heat the other ingredients together, for about 1 minute, stirring to get a smooth consistency, be careful, it gets hot! Heat longer in microwave if needed, pour over cooked carrots, toss to coat, pour onto serving dish and garnish with a little chopped flat leaf parsely. Your kids will gobble these up whether they’re 6 or 33!