*What do we eat in the Octave?
*For Easter: For several years now I get as much ready for Easter on Easter Saturday. The practical reason for that is I play for several Masses in the Triduum, including Easter morning, and if I want to eat a nice meal then I need to get it ready beforehand. My husband and son are really good cooks as well but they need guidance, and they don't always know how to make last minute substitutions or changes if necessary. So on Easter Saturday I made the crust and filling for chicken piccata potpie, and all the Husband had to do was roll out the crust, put it on the filling, and bake it with an egg wash. I bought arugula and cheese crisps, made a vinaigrette, and opened a can of smoked salmon from the pantry. On Friday I hard boiled eggs, the boys colored them on Saturday, and on Sunday they made delicious deviled eggs. There were two other things I prepped on Friday and Saturday. One was a flourless chocolate cake. I already described this a couple days ago in my post; we just ate the last pieces last night with ice cream and luxardo cherries. The other was a cream cheese coffee cake with an incredible lemon flavor. It's a little fussy to put together but it really does taste so good. I had the last piece for breakfast this morning. The last piece to the meal was broiled asparagus with olive oil and salt and pepper. I did not prep those ahead of time but I did give the boys a quick lesson on how to snap the asparagus.
*Since Easter: I've made pork stirfry, the boy made an Italian bowl with dried chickpeas and red lentils and rice, I made ditalini with peas. Tonight I'm making chicken salad for sandwiches, and then Friday is going to be leftovers.
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