Easter unleashes the awesome power of resurrection (and too much food) on Sunday April 1, and that got us thinking. See, when The Fork was young and the weight of the world had not yet proved spirit-crushing, Episcopalian school was attended and Easter was recognized. Not at home, mind you—save some choco baskets and minimal egg-dyeing—but at the school's bi-weekly chapel services. We're sorry to admit, however, that we didn't pay a whole lot of attention (ah, youth) and that traditions and elements of the big day have been mostly lost on us.
For example: We've only just learned about butter lambs. Apparently a Polish thing, said lambs are literally lamb-shaped butter, um, things (?) that go great with an Easter meal and can be homemade, created with a lamb-shaped mold or even bought in a grocery store. Who knew? Other than those of you who did, anyway. Is this a thing you do? Do you guys wanna send us your best photos of your butter lambs? Cool.
Beyond that, Easter to us generally meant hams and such, but also the egg thing. Luckily for you, we found some great tips for the hard-boiling part (they're foolproof) and this-here onion skin method for dyeing (which makes them super pretty).
We're also pretty into these carrot cake scones from this cool introvert baking site, this bonkers ham recipe from thepioneerwoman.com and this handy list of 30 (yeah, 30) vegan Easter ideas from Good Housekeeping. And if you're way into carrots, try this. As always, though, we're pretty into hearing from y'all Forkefeans about what you do for holidays. Lay it on us and we'll share if it's cool!
Also (this week aimed mostly at Fork reader Sharon who was curious)
-The fine folks at Rio Chama also love Easter and, to prove it, they're laying down a special brunch courtesy of Chef Tony. They'll have things like roasted carrot-ginger soup, prime rib, lamb and a quiche with spinach and goat cheese. Mama mia! Call 955-0765 to make rezzies, or use that handy link above to get a clearer look at the menu.
-La Casa Sena also goes brunchy this Easter with a special three-course prix fixe menu from Chef José. We're seeing things like roasted cauliflower soup and passion fruit-tomato gazpacho, plus fruit plates, beef options and more. The menu can be found here, but rezzies must be made by calling 988-9232.
-Julia—which is that restaurant at La Posada named after the resident ghost—hosts a brunch as well, and if you can't jive with a ghost-named restaurant on Easter, when can you? Get them rezzies by calling 954-5670.
-They're not going all-out, but a very nice young woman from the Chocolate Maven told us by phone that they'll have special items and desserts for Easter. Worth it.
-If all else fails, use this link to hit opentable.com, which has a veritable cornucopia of Easter-y brunch choices.
More Tidbits
-We don't think anyone should be frequenting The Pita Pit to begin with, but if this video of a Montana employee spitting into an order doesn't change your mind, nothing will.
-Meanwhile, for Rosé Watch 2018, we now know there's a rosé sorbet. Olé! Find it here (it's literally called Frosé, which is genius). Remain calm.
-Those Starbucks Crystal Ball drinks are stupid. We just thought you (and that lady in front of us the other day who spent, like, 10 minutes trying to decide whether she'd been "good enough" to justify one) should know.
-For the low, low price of $30, you, too, can have way too many Cadbury Cream Eggs sent right to your door (or to ours, if you're feeling forky). Now, The Fork spent some time in the UK where them eggs is soooo furreal, but these ones will probably do.
-Oh! And don't forget, either, that microwaving Peeps is a time-honored tradition. See below for proof:
Finally
We received some pretty cool tips this week, including one from a special Fork Fan named Al who once had to learn some survivalist skills, which apparently included eating lizards! We're going to look into this further. We also wanna thank Aurore, who told us that when she hit her 50s she just said "eff it" and gave up vegetarianism for, and we quote, "grass-fed whatever." We celebrate your spirit, Aurore. We do wonder if our friend Tony ever got ahold of those sugar-free desserts he was searching for, whether or not anyone out there is making a butter lamb and why we didn't cram one more ham in before we gave up meat. Ah, well.
Til next time!
The Fork
